Expert: John Snyder - 7/4/2008

Question
QUESTION: Hi there, I've been reading many of your responses to questions in order to learn more about this great hobby. From what I understand, it is bad to allow the beer to froth up when bottling. (after fermentation) Is that correct ? Can you you explain why it is so important ? I've also read that after bottling it is a good idea to shake the bottle several times to help dissolve the carbonation sugar. Is this not the same as air pick up during the bottling stage ? Thanks, Marc

ANSWER: It is not bad to allow the beer to foam up when bottling.You want just enough foaming to slightly foam over at the mouth of the bottle.This procedure removes air in the head space of the bottle.Air is one of the worst things that can be introduced into bottling.It causes oxidation to occur rapidly in the beer.

In addition you don't want air to be sucked into your beer,by splashing.Beer transfer to the bottle should be quiet.

Sugar should be dissolved before bottling,to ensure all your bottles will be carbonated the same.Do not add sugar directly to the bottle for priming.It's time consuming and not precise.Bottles may carbonate unevenly and explode.Also there is a greater risk of infection because the sugar has not been boiled.

If using Prime Tabs,they are sanitized,and can be added directly to your bottles.The amount depends on what carbonation level you want.Shaking the bottle after capping does not introduce more air.Prime Tabs are sanitized tablets of corn sugar.No shaking is really necessary,as they will dissolve,but as I just stated shaking will not affect the beer.

---------- FOLLOW-UP ----------

QUESTION: You state that carbonation sugar is better added to the wort before bottling. How do I get the liquid sugar to spread evenly without stirring the wort in the fermenter without picking up and mixing in all the 'sludge' at the bottom of the fermenter ? Do I transfer the wort to another container and then mix in the sugar ? If so, what is the best method so I don't introduce any infection ? Every time the beer is transferred or handled, there is an increased chance of infection, I believe. Or, is it OK to mix up all the sludge and bottle that too ? The sludge at the bottom is yeast development, right ? Regards.

Answer
if you don't have a bottling bucket,open the fermenter and gently pour the priming solution into the beer.Stir the beer gently with a sanitized spoon.Try to mix it in evenly while being careful not to stir up the sediment too much.Wait a 1/2hr for the sediment to settle back down.It also allows more diffusion of the priming solution to take place.Use a bottle filler attachment with the siphon hose to make the filling easier.

The sludge at the bottom is not yeast development,it contains dead cells, protein,hop residue,etc.There is enough yeast in solution to work on the sugar