Brian wrote:[color=blue]
> The problem might be "regular table suger". Try priming sugar next time.
>
>
> "Sam Wigand" <brewer@_REMOVE_redactive.demon.co.uk> wrote in message
> news:drb2r7$kgc$1$8302bc10@news.demon.co.uk...
>[color=green]
>>Phil wrote:
>>[color=darkred]
>>>I finally got to try my first batch of home brew. It is a west coast
>>>pale ale with the Mr. Beer kit. After cracking open the first bottle i
>>>noticed that it had little too no head after pouring into a glass, and a
>>>seltzer water taste to it. I let it ferment for 2 weeks at around 66°
>>>F. and primed the bottles with the specified amount of regular table
>>>sugar and let them sit for 1 week at around 66° as well. And then cold
>>>conditioned the beer in a mini frig for two weeks. At the bottom of the
>>>empty bottle was a deposit of sugar. Does the sugar normally settle out
>>>during carbonation in the bottles or should it be fully dissolved?[/color]
>>
>>
>>It should dissolve.
>>Most people find that adding priming sugar directly to the bottle is
>>fraught with hazard. A better method is to rack to a 'bottling bucket',
>>stir in the priming sugar thoroughly (but without splashing) then bottle
>>from there.
>>
>>Your next will be better.
>>
>>Sam.[/color]
>
>
>[/color]

Regular table sugar (sucrose) works fine for me. I dissolve it in a
little boiling water first. It imparts no colour or flavour.

S.