I only make kit beer, because I'm not too particular. The main thing for me
is it beats paying upwards of £2 a pint for pub beer

My question is this, why is it, that most of every brew that I make is
perfectly OK, as regards pouring, and conversely a percentage of it is far
too brisk. It all gets bottled at the same time, and on the same day.

Every brew that I make turns out the same way
--
[email]carpark@sclyde.fsnet.co.uk[/email]
Remove "car" to email me

Grateful for all help received

Are you mixing the priming sugar in before the racking into the bottling
bucket or after.

--
Dan Listermann

Check out our E-tail site at [url]www.listermann.com[/url]

Free shipping for orders greater than $35
and East of the Mighty Miss.


"Frank N Stein" <carpark@sclyde.fsnet.co.uk> wrote in message
news:3f48d9ea$0$15032$cc9e4d1f@news.dial.pipex.com...[color=blue]
> I only make kit beer, because I'm not too particular. The main thing for[/color]
me[color=blue]
> is it beats paying upwards of £2 a pint for pub beer
>
> My question is this, why is it, that most of every brew that I make is
> perfectly OK, as regards pouring, and conversely a percentage of it is far
> too brisk. It all gets bottled at the same time, and on the same day.
>
> Every brew that I make turns out the same way
> --
> [email]carpark@sclyde.fsnet.co.uk[/email]
> Remove "car" to email me
>
> Grateful for all help received
>
>[/color]

Bulk priming is probably better than individually priming each bottle.
Individual bottling can cause problems. First there can be variation in the
measurement. Accidentally skipping a bottle is not a real problem except
the the beer in that bottle will be flat and there isa good chance that the
missing sugar will be noticed. The real problem is double dosing a bottle.
It is less likely to be caught and can cause the bottle to blow up.

In bulk priming the sugar is dissolved in a little water and poured into
bucket. The beer is then racked on top of the sugar mixing it in very
evenly. The bottles are then filled. If the mixing was through, each
bottle should have the same prime rate and none will be flat or be over
primed.

--
Dan Listermann

Check out our E-tail site at [url]www.listermann.com[/url]

Free shipping for orders greater than $35
and East of the Mighty Miss.


"Frank N Stein" <carpark@sclyde.fsnet.co.uk> wrote in message
news:3f48f6a2$0$958$cc9e4d1f@news.dial.pipex.com...[color=blue]
> I'm sorry, but I don't know what you mean by a "bottling bucket." My[/color]
brews[color=blue]
> go straight into 75cl glass bottles. I prime every bottle with a level
> teaspoonful of dry sugar prior to bottling.
>
>
> Dan Listermann wrote:[color=green]
> > Are you mixing the priming sugar in before the racking into the
> > bottling bucket or after.
> >
> >
> > "Frank N Stein" <carpark@sclyde.fsnet.co.uk> wrote in message
> > news:3f48d9ea$0$15032$cc9e4d1f@news.dial.pipex.com...[color=darkred]
> >> I only make kit beer, because I'm not too particular. The main
> >> thing for me is it beats paying upwards of £2 a pint for pub beer
> >>
> >> My question is this, why is it, that most of every brew that I make
> >> is perfectly OK, as regards pouring, and conversely a percentage of
> >> it is far too brisk. It all gets bottled at the same time, and on
> >> the same day.
> >>
> >> Every brew that I make turns out the same way
> >> --
> >> [email]carpark@sclyde.fsnet.co.uk[/email]
> >> Remove "car" to email me
> >>
> >> Grateful for all help received[/color][/color]
>
>[/color]

So, if I understand what you are saying correctly Dan.
You siphon the beer out of the fermentation bucket, in to another bucket,
which we are calling the bottling bucket.
Add the correct amount of dissloved sugar and mix.
then siphon it out into the bottles, thus creating an even mix

Chris

"Dan Listermann" <dan@listermann.com> wrote in message
news:vki6tq562f236a@corp.supernews.com...[color=blue]
> Bulk priming is probably better than individually priming each bottle.
> Individual bottling can cause problems. First there can be variation in[/color]
the[color=blue]
> measurement. Accidentally skipping a bottle is not a real problem except
> the the beer in that bottle will be flat and there isa good chance that[/color]
the[color=blue]
> missing sugar will be noticed. The real problem is double dosing a[/color]
bottle.[color=blue]
> It is less likely to be caught and can cause the bottle to blow up.
>
> In bulk priming the sugar is dissolved in a little water and poured into
> bucket. The beer is then racked on top of the sugar mixing it in very
> evenly. The bottles are then filled. If the mixing was through, each
> bottle should have the same prime rate and none will be flat or be over
> primed.
>
> --
> Dan Listermann
>
> Check out our E-tail site at [url]www.listermann.com[/url]
>
> Free shipping for orders greater than $35
> and East of the Mighty Miss.
>
>
> "Frank N Stein" <carpark@sclyde.fsnet.co.uk> wrote in message
> news:3f48f6a2$0$958$cc9e4d1f@news.dial.pipex.com...[color=green]
> > I'm sorry, but I don't know what you mean by a "bottling bucket." My[/color]
> brews[color=green]
> > go straight into 75cl glass bottles. I prime every bottle with a level
> > teaspoonful of dry sugar prior to bottling.
> >
> >
> > Dan Listermann wrote:[color=darkred]
> > > Are you mixing the priming sugar in before the racking into the
> > > bottling bucket or after.
> > >
> > >
> > > "Frank N Stein" <carpark@sclyde.fsnet.co.uk> wrote in message
> > > news:3f48d9ea$0$15032$cc9e4d1f@news.dial.pipex.com...
> > >> I only make kit beer, because I'm not too particular. The main
> > >> thing for me is it beats paying upwards of £2 a pint for pub beer
> > >>
> > >> My question is this, why is it, that most of every brew that I make
> > >> is perfectly OK, as regards pouring, and conversely a percentage of
> > >> it is far too brisk. It all gets bottled at the same time, and on
> > >> the same day.
> > >>
> > >> Every brew that I make turns out the same way
> > >> --
> > >> [email]carpark@sclyde.fsnet.co.uk[/email]
> > >> Remove "car" to email me
> > >>
> > >> Grateful for all help received[/color]
> >
> >[/color]
>
>[/color]

"Chris Duncan" <news@nospam.cddsystems.co.uk> wrote in message
news:bictmf015ul@enews2.newsguy.com...[color=blue]
> So, if I understand what you are saying correctly Dan.
> You siphon the beer out of the fermentation bucket, in to another bucket,
> which we are calling the bottling bucket.
> Add the correct amount of dissolved sugar and mix.
> then siphon it out into the bottles, thus creating an even mix[/color]

Yes except that you should pour the sugar solution into the bucket BEFORE
siphoning the beer into the bucket. It will mix much more evenly this way
using less mixing. Adding it after the siphoning can cause stratification
and uneven carbonation levels if not stirred enough.

--
Dan Listermann

Check out our E-tail site at [url]www.listermann.com[/url]

Free shipping for orders greater than $35
and East of the Mighty Miss.

[color=blue]
>
> Chris
>
> "Dan Listermann" <dan@listermann.com> wrote in message
> news:vki6tq562f236a@corp.supernews.com...[color=green]
> > Bulk priming is probably better than individually priming each bottle.
> > Individual bottling can cause problems. First there can be variation in[/color]
> the[color=green]
> > measurement. Accidentally skipping a bottle is not a real problem[/color][/color]
except[color=blue][color=green]
> > the the beer in that bottle will be flat and there isa good chance that[/color]
> the[color=green]
> > missing sugar will be noticed. The real problem is double dosing a[/color]
> bottle.[color=green]
> > It is less likely to be caught and can cause the bottle to blow up.
> >
> > In bulk priming the sugar is dissolved in a little water and poured into
> > bucket. The beer is then racked on top of the sugar mixing it in very
> > evenly. The bottles are then filled. If the mixing was through, each
> > bottle should have the same prime rate and none will be flat or be over
> > primed.
> >
> > --
> > Dan Listermann
> >
> > Check out our E-tail site at [url]www.listermann.com[/url]
> >
> > Free shipping for orders greater than $35
> > and East of the Mighty Miss.
> >
> >
> > "Frank N Stein" <carpark@sclyde.fsnet.co.uk> wrote in message
> > news:3f48f6a2$0$958$cc9e4d1f@news.dial.pipex.com...[color=darkred]
> > > I'm sorry, but I don't know what you mean by a "bottling bucket." My[/color]
> > brews[color=darkred]
> > > go straight into 75cl glass bottles. I prime every bottle with a[/color][/color][/color]
level[color=blue][color=green][color=darkred]
> > > teaspoonful of dry sugar prior to bottling.
> > >
> > >
> > > Dan Listermann wrote:
> > > > Are you mixing the priming sugar in before the racking into the
> > > > bottling bucket or after.
> > > >
> > > >
> > > > "Frank N Stein" <carpark@sclyde.fsnet.co.uk> wrote in message
> > > > news:3f48d9ea$0$15032$cc9e4d1f@news.dial.pipex.com...
> > > >> I only make kit beer, because I'm not too particular. The main
> > > >> thing for me is it beats paying upwards of £2 a pint for pub beer
> > > >>
> > > >> My question is this, why is it, that most of every brew that I make
> > > >> is perfectly OK, as regards pouring, and conversely a percentage of
> > > >> it is far too brisk. It all gets bottled at the same time, and on
> > > >> the same day.
> > > >>
> > > >> Every brew that I make turns out the same way
> > > >> --
> > > >> [email]carpark@sclyde.fsnet.co.uk[/email]
> > > >> Remove "car" to email me
> > > >>
> > > >> Grateful for all help received
> > >
> > >[/color]
> >
> >[/color]
>
>[/color]

But if you do that, wont you disturb al the sediment in the bottom of the
Fermenting bucket?

Chris

"Dan Listermann" <dan@listermann.com> wrote in message
news:vkk0ivb22ofoe0@corp.supernews.com...[color=blue]
> "Chris Duncan" <news@nospam.cddsystems.co.uk> wrote in message
> news:bictmf015ul@enews2.newsguy.com...[color=green]
> > So, if I understand what you are saying correctly Dan.
> > You siphon the beer out of the fermentation bucket, in to another[/color][/color]
bucket,[color=blue][color=green]
> > which we are calling the bottling bucket.
> > Add the correct amount of dissolved sugar and mix.
> > then siphon it out into the bottles, thus creating an even mix[/color]
>
> Yes except that you should pour the sugar solution into the bucket BEFORE
> siphoning the beer into the bucket. It will mix much more evenly this way
> using less mixing. Adding it after the siphoning can cause stratification
> and uneven carbonation levels if not stirred enough.
>
> --
> Dan Listermann
>
> Check out our E-tail site at [url]www.listermann.com[/url]
>
> Free shipping for orders greater than $35
> and East of the Mighty Miss.
>
>[color=green]
> >
> > Chris
> >
> > "Dan Listermann" <dan@listermann.com> wrote in message
> > news:vki6tq562f236a@corp.supernews.com...[color=darkred]
> > > Bulk priming is probably better than individually priming each bottle.
> > > Individual bottling can cause problems. First there can be variation[/color][/color][/color]
in[color=blue][color=green]
> > the[color=darkred]
> > > measurement. Accidentally skipping a bottle is not a real problem[/color][/color]
> except[color=green][color=darkred]
> > > the the beer in that bottle will be flat and there isa good chance[/color][/color][/color]
that[color=blue][color=green]
> > the[color=darkred]
> > > missing sugar will be noticed. The real problem is double dosing a[/color]
> > bottle.[color=darkred]
> > > It is less likely to be caught and can cause the bottle to blow up.
> > >
> > > In bulk priming the sugar is dissolved in a little water and poured[/color][/color][/color]
into[color=blue][color=green][color=darkred]
> > > bucket. The beer is then racked on top of the sugar mixing it in very
> > > evenly. The bottles are then filled. If the mixing was through, each
> > > bottle should have the same prime rate and none will be flat or be[/color][/color][/color]
over[color=blue][color=green][color=darkred]
> > > primed.
> > >
> > > --
> > > Dan Listermann
> > >
> > > Check out our E-tail site at [url]www.listermann.com[/url]
> > >
> > > Free shipping for orders greater than $35
> > > and East of the Mighty Miss.
> > >
> > >
> > > "Frank N Stein" <carpark@sclyde.fsnet.co.uk> wrote in message
> > > news:3f48f6a2$0$958$cc9e4d1f@news.dial.pipex.com...
> > > > I'm sorry, but I don't know what you mean by a "bottling bucket."[/color][/color][/color]
My[color=blue][color=green][color=darkred]
> > > brews
> > > > go straight into 75cl glass bottles. I prime every bottle with a[/color][/color]
> level[color=green][color=darkred]
> > > > teaspoonful of dry sugar prior to bottling.
> > > >
> > > >
> > > > Dan Listermann wrote:
> > > > > Are you mixing the priming sugar in before the racking into the
> > > > > bottling bucket or after.
> > > > >
> > > > >
> > > > > "Frank N Stein" <carpark@sclyde.fsnet.co.uk> wrote in message
> > > > > news:3f48d9ea$0$15032$cc9e4d1f@news.dial.pipex.com...
> > > > >> I only make kit beer, because I'm not too particular. The main
> > > > >> thing for me is it beats paying upwards of £2 a pint for pub[/color][/color][/color]
beer[color=blue][color=green][color=darkred]
> > > > >>
> > > > >> My question is this, why is it, that most of every brew that I[/color][/color][/color]
make[color=blue][color=green][color=darkred]
> > > > >> is perfectly OK, as regards pouring, and conversely a percentage[/color][/color][/color]
of[color=blue][color=green][color=darkred]
> > > > >> it is far too brisk. It all gets bottled at the same time, and[/color][/color][/color]
on[color=blue][color=green][color=darkred]
> > > > >> the same day.
> > > > >>
> > > > >> Every brew that I make turns out the same way
> > > > >> --
> > > > >> [email]carpark@sclyde.fsnet.co.uk[/email]
> > > > >> Remove "car" to email me
> > > > >>
> > > > >> Grateful for all help received
> > > >
> > > >
> > >
> > >[/color]
> >
> >[/color]
>
>[/color]

Chris Duncan wrote:[color=blue]
>
> But if you do that, wont you disturb al the sediment in the bottom of the
> Fermenting bucket?[/color]

Add the sugar solution to a different bucket and then siphon the beer
into that. Don't put the sugar into your fermentation bucket.

---------->Denny
--
Life begins at 60 - 1.060, that is.

"Chris Duncan" <news@nospam.cddsystems.co.uk> wrote in message news:<bij72m029di@enews1.newsguy.com>...[color=blue]
> But if you do that, wont you disturb al the sediment in the bottom of the
> Fermenting bucket?
>[/color]
[...]

Not if you siphon carefully, using a tube with either a little u-bend
or one of those siphon-trap things on the end. Place the trap or bend
gently on the sediment, and hold it there, and you'll usually be OK.
It's also good not to have the lower bucket too much lower than the
fermentation bucket, so the transfer happens slowly and gently.

You'll leave pretty well all the spent yeast behind, and will waste
very little beer. If there's enough left behind to worry about you can
carefully pour that bit into a bottle of its own and give it a little
bit of priming sugar: drink that one last, and it will probably have
settled firmly.

Don't knock kits, by the way. As you've found one you like, you're
quids in, and it'll be a lot better than *some* of the unpredictable
garbage some people turn out on the kitchen stove. I reckon the real
trade secret is leaving it long enough before opening the bottles!

(An off-topic thing, though: because you top-posted, I went all the
way to the bottom of the previous postings just in case there was
anything there, which of course there wasn't. Reading's easier if you
bottom-post, snipping out as much as poss of the previous messages.
Some people write something like [snipped]; I use [...], as above, to
show I've cut earlier stuff. It can turn into a terrible mess when
some people bottom-post and others top-post.)

Mike.

[color=blue]
> Not if you siphon carefully, using a tube with either a little u-bend
> or one of those siphon-trap things on the end. Place the trap or bend
> gently on the sediment, and hold it there, and you'll usually be OK.
> It's also good not to have the lower bucket too much lower than the
> fermentation bucket, so the transfer happens slowly and gently.
>
> You'll leave pretty well all the spent yeast behind, and will waste
> very little beer. If there's enough left behind to worry about you can
> carefully pour that bit into a bottle of its own and give it a little
> bit of priming sugar: drink that one last, and it will probably have
> settled firmly.
>
> Don't knock kits, by the way. As you've found one you like, you're
> quids in, and it'll be a lot better than *some* of the unpredictable
> garbage some people turn out on the kitchen stove. I reckon the real
> trade secret is leaving it long enough before opening the bottles!
>
> (An off-topic thing, though: because you top-posted, I went all the
> way to the bottom of the previous postings just in case there was
> anything there, which of course there wasn't. Reading's easier if you
> bottom-post, snipping out as much as poss of the previous messages.
> Some people write something like [snipped]; I use [...], as above, to
> show I've cut earlier stuff. It can turn into a terrible mess when
> some people bottom-post and others top-post.)
>
> Mike.[/color]


[...]

Cheers for that Mike

Chris