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Quoted:...The rest is just waiting. Oh, I’ll probably rig up a swamp cooler to get the temps <65* as my storage space is now 68-69*.
Comments? Regarding this. A cheap easy way to help keep temps down. Get a larger container the carboy can sit in. Get an old clean t-shirt and put it on your carboy. Fill the container with water. I'd advise adding a dash of bleach or Star- San to the water. Place a fan in front of the carboy. The shirt will wick the water up and the fan will evaporate it off, cooling your brew. I think I've noticed 3-4 degree lower temp difference with this method. I'll second what kmueller said. Swirling will leave behind plenty of the break and leave you with cleaner yeast. Also, it doesn't really matter. At least at the level I was brewing. Keep it clean and pitch your next batch on that cake and you're good go. |
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Thanks guys! I've read that keeping the the cold break in is good, and I've been doing it that way––even if not intentionally. I was just trying to get a clearer beer, at least with my ales, if for no other reason than to improve my process. I'm not worried about my stouts or porters. I'll try swirling it and letting it settle. My (borrowed) brew kettle doesn't have a drain on it, and I'm wondering if that's the way to go. I've been keeping my eyes out for a SS Keg to convert to a brew ketttle, I just haven't stopped by the scrap dealer to see if he has any. If I get one of those, it'll have a drain put in it.
You guys don't have any problems putting wort on the whole yeast cake? Just asking, cause Mr Malty says about 1 cup will do; I have NO experience with repitching yeast at all. And, I know that what I read and reality aren't always the same––big surprise there huh  I'm worried about off flavors from too much yeast.
Oh, and STOP  with the pics of the apple stuff! I have about THREE different recipes I want to try and the apples aren't quite ready around here! I still have enough to learn about beer, but I'm finding the apple ciders and grafs just too interesting.
ETA: thanks for the tips on the cooler, I wouldn't have thought to put some star-san in it. |
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Converted kegs are the way to go.
I bought 2 off a beer distributor but never converted them. When swirling, don't wait for it to settle. Siphon while swirling and pull the wort from the side of your kettle. I'm guessing since you don't have a drain on the kettle that you're not able to do a full boil? Meaning full 5 gallon boils. Aside from going all grain, I recall that switching to a larger kettle and doing full boils really helped my brews. I never had a problem tossing a new brew on the whole cake. Never. The cider should be top secret. I dubbed mine the panty dropper. 
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Quoted:
Converted kegs are the way to go. I bought 2 off a beer distributor but never converted them. When swirling, don't wait for it to settle. Siphon while swirling and pull the wort from the side of your kettle. I'm guessing since you don't have a drain on the kettle that you're not able to do a full boil? Meaning full 5 gallon boils. Aside from going all grain, I recall that switching to a larger kettle and doing full boils really helped my brews. I never had a problem tossing a new brew on the whole cake. Never. The cider should be top secret. I dubbed mine the panty dropper. Actually, I'm borrowing a friends brew kettle––a 10gal bayou classic. So, yep; I can do full volume boils.  I was going to buy one myself, but now I'm going to hold off until I find a good one with a drain, or get a keg to convert. Morebeer.com has had them on sale but they're thinner walled and only 8 gallons. Guess I could always use that one like that as a sparge water tank if I went to 10 gallon batches.
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Yay, I just got two faucets on my new three tap tower on the kegerator working! No pics yet, because it still needs work. I still need faucet three, so a shank is empty. Mexican Amber Lager and Bavarian Hefeweissen is now on tap in my office.  Yeah, I'm jealous of your office
I'm going to be making an all-grain Weihenstephaner hefeweissen clone next week. The recipe I found calls for: -60% white malted wheat -35% German Pilsen malt -5% Munich malt -1oz Hallertau hops, boiled for 60 minutes -Wyeast Weihenstephan 3068 yeast From what I've read, secondary fermentation isn't neccessary and I'll probably be able to begin bottling after 2-3 weeks. It's also important to keep the fermentation cool, otherwise there will be way too much banana flavor. |
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Adjusted the recipe to my taste:
Recipe: Weihenstephaner clone TYPE: All Grain Style: Weizen/Weissbier ––-RECIPE SPECIFICATIONS––––––––––––––––––––––––––––––––––––––––––––––- SRM: 3.9 SRMSRM RANGE: 2.0-8.0 SRM IBU: 11.0 IBUs TinsethIBU RANGE: 8.0-15.0 IBUs OG: 1.048 SGOG RANGE: 1.044-1.052 SG FG: 1.008 SGFG RANGE: 1.010-1.014 SG BU:GU: 0.229Calories: 151.6 kcal/12ozEst ABV: 5.2 % EE%: 68.00 %Batch: 5.00 gal Boil: 6.52 galBT: 60 Mins ––-WATER CHEMISTRY ADDITIONS–––––––––––––––– Amt Name Type # %/IBU 8.3 oz Rice Hulls (0.0 SRM) Adjunct 1 5.4 % 5 lbs 12.0 oz White Wheat Malt (2.4 SRM) Grain 2 59.4 % 3 lbs 1.1 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3 31.7 % 5.3 oz Munich Malt (9.0 SRM) Grain 4 3.5 % Total Grain Weight: 9 lbs 10.8 ozTotal Hops: 0.91 oz oz. ––-MASH PROCESS––––––MASH PH:5.40 –––––– >>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<< Name Description Step Temperat Step Time Mash In Add 12.10 qt of water at 159.1 F 148.0 F 75 min ––-SPARGE PROCESS––- >>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F >>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH Batch sparge with 3 steps (0.39gal, 2.26gal, 2.26gal) of 168.0 F water ––-BOIL PROCESS––––––––––––––––––––––––––––- Est Pre_Boil Gravity: 1.042 SGEst OG: 1.048 SG Amt Name Type # %/IBU 0.51 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 5 8.6 IBUs 0.40 oz Hallertauer [4.80 %] - Boil 10.0 min Hop 6 2.5 IBUs ––-FERM PROCESS––––––––––––––––––––––––––––- Primary Start: 08/24/2011 - 14.00 Days at 67.0 F Secondary Start: 09/07/2011 - 10.00 Days at 65.0 F Style Carb Range: 2.50-2.90 Vols Bottling Date: 09/07/2011 with 2.9 Volumes CO2: ––-NOTES–––––––––––––––––––––––––––––––––––– looks like I need to get a higher FG. The secondary fermentation is actually 10 days carbing in bottles. |
Here's a pic of the my all grain Ale I brewed earlier in the year. It was 10lbs 6 row, 1.5lbs honey malt, Wyeast California Lager yeast fermented at ~63*. Not exactly like Postban's recommendations, but I was using some malt a friend of mine had, as well as his equipment. Everyone who tried it, liked it. The mug was a Father's day gift fm my kids!  Contrary to popular belief, they are worth it once they get out of their teen years.
Edited: Yeah, I finally got pics to load again! |
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Quoted:
Quoted:
Yay, I just got two faucets on my new three tap tower on the kegerator working! No pics yet, because it still needs work. I still need faucet three, so a shank is empty. Mexican Amber Lager and Bavarian Hefeweissen is now on tap in my office. Yeah, I'm jealous of your office
I'm going to be making an all-grain Weihenstephaner hefeweissen clone next week. The recipe I found calls for: -60% white malted wheat -35% German Pilsen malt -5% Munich malt -1oz Hallertau hops, boiled for 60 minutes -Wyeast Weihenstephan 3068 yeast From what I've read, secondary fermentation isn't neccessary and I'll probably be able to begin bottling after 2-3 weeks. It's also important to keep the fermentation cool, otherwise there will be way too much banana flavor. Temperature is HUGE w/ the Weihenstephaner yeast! I once had a berliner weiss that was fermented w/ the W-yeast at 84 degrees. The brewer said the high temps consistantly gave a nice sourness for a Berliner. Experiment w/ temps w/ this yeast, but yes, 68 deg or so is probably best for a traditional Hefe. K |
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On 5/23 I put together the Apfelwein recipe on Homebrewtalk... It's nice and clear now, but I've let it set because IIRC the instructions said it would be ready, but if you let it sit for even longer, it will taste even better.
I am curious though, how to get all this wine out of the carboy... and what to put it in! Can you guys help? Should I go get a big funnel or something and pour it out into... something? What works? And how do I strain out the dead yeast? I'm excited to try it. |
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Quoted:
On 5/23 I put together the Apfelwein recipe on Homebrewtalk... It's nice and clear now, but I've let it set because IIRC the instructions said it would be ready, but if you let it sit for even longer, it will taste even better. I am curious though, how to get all this wine out of the carboy... and what to put it in! Can you guys help? Should I go get a big funnel or something and pour it out into... something? What works? And how do I strain out the dead yeast? I'm excited to try it. I think you are probably looking for an auto-siphon similar to this: Auto Siphon Just stay above the trube on the bottom of the fermenter. if you want carbonated Apfelwein, you need to mix back in a small amount of priming sugar before bottling. There is a video here that goes over the process fairly thoroghly. http://www.youtube.com/watch?v=1hs2XwlP-UI |
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That's one of the best pieces of equipment I ever bought for my system. |
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Quick question. We are going to be making a few hard ciders here, and using Montrachet yeast. We are doing 1-gal batches for experimentation, and because of space and budget constraints. If a 5-gal recipe is calling for a packet of yeast, do I need to cut that back for a 1-gal recipe, or can I still put in the whole packet? At ~30 cents a packet, I am not worried about wasting yeast, but I do not want to over-do it, if that is possible. FYI, we are also using yeast nutrient, if that matters.
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Well I went for it. Roughly followed the EdWort Apfelwein recipe
Used a sanitized 1-gal Carlo Rossi jug. Used a gallon of Costco apple juice. Not from concentrate and no additives. Used a 5oz package of dextrose. Used half a packet of Red Star Montrachet yeast, 1/4tsp of nutrient. Capped it with a s-type airlock with cheap vodka and put it in the basement. Rossi is a ripoff around here so when I get to the homebrew store I will get some 1-gal jugs and try some more recipes. |
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Quoted:
Quick question. We are going to be making a few hard ciders here, and using Montrachet yeast. We are doing 1-gal batches for experimentation, and because of space and budget constraints. If a 5-gal recipe is calling for a packet of yeast, do I need to cut that back for a 1-gal recipe, or can I still put in the whole packet? At ~30 cents a packet, I am not worried about wasting yeast, but I do not want to over-do it, if that is possible. FYI, we are also using yeast nutrient, if that matters. Been wondering the same thing. I've been reading The Complete Meadmaker and the HBT forum (meads and ciders) as well. Most 5 gal batches call for 10gm(ish) of yeast. I'm going to weigh it out and only use 2gm (probably use my reloading scale). I'll report the results. I've scaled down a braggot and cyser to a 1 gal batch (Using the highly accurate SWAG method ) I'll probably try the braggot 1st since I plan to brew Monday. Bigger batches of ciders, will have to wait til more apples are ready.
Another plan I have is that since I kegged an ale yesterday and saved the yeast; I may use some of it (it's Wyeast 1010) to start the braggot and then add the champagne yeast as needed. That may not answer your question specifically since I'm talking more about meads, but give it a whirl. It's doubtful things will go too wrong. Right? 
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I am getting a bubble a minute or so already so i couldnt have messed it up too much. Doesn't sound like it.
Search for the Jamil Show in iTunes. There are a few podcasts on ciders (and one on meads), of the three, one is useless as the hosts are totally drunk and ramble for longer than I care to listen. The other two are ok and you might gleen some useable info from them. The one on mead is good too, as they discuss yeast nutrients and nutrient additions. |
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I plan on doing my first Hard cider this year, a buddy made a batch for me two years ago and it as pretty good.
I am planning on using honey as the sweetener, (so I guess it would be more of a mead) either way my question is does anyone finish it barrel? and if so how could I finish/store it in the oak instead of bottling it? Thanks for the help. |
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Quoted:
I plan on doing my first Hard cider this year, a buddy made a batch for me two years ago and it as pretty good. I am planning on using honey as the sweetener, (so I guess it would be more of a mead) either way my question is does anyone finish it barrel? and if so how could I finish/store it in the oak instead of bottling it? Thanks for the help. In my case, I did not have a barrel. You can purchase different toast level chips and toss them in there. That always gave me good results. However, if I had a barrel I would have been using it for long term aging. |
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Brewed an American Stout today and a 1 gal trial braggot scaled down from reading this forum, HBT and The Compleat Meadmaker.
The braggot was 1lb LME, 2lbs honey (local beekeeper), .2lb (3+oz) of Special B, and .5oz hallertau hops. I steeped the special B for 30 mins at 154* in a qt of water, then brought the water and LME volume to 1gal and boiled with the hops for 45 mins. After I turned the burner off, I added the honey and brought the volume back to 1gal with bottled water. The yeast–– 3/4 tsp (1/2 packet) of red star pasteur champange yeast rehydrated with cooled previously boiled water and 1/2 tsp of yeast nutrient and DAP (for Nitrogen). Aerate with sintered stone and aquarium pump and put in a dark place, and wait, and wait, and. . . |
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Quoted:
Quoted:
I plan on doing my first Hard cider this year, a buddy made a batch for me two years ago and it as pretty good. I am planning on using honey as the sweetener, (so I guess it would be more of a mead) either way my question is does anyone finish it barrel? and if so how could I finish/store it in the oak instead of bottling it? Thanks for the help. In my case, I did not have a barrel. You can purchase different toast level chips and toss them in there. That always gave me good results. However, if I had a barrel I would have been using it for long term aging. So when it is ready to be moved to the secondary you put it into the barrel and leave it be? |
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Well, I've found that honey takes a bit longer to do it's thing and when it's busy it tosses plenty of lees. I like my ciders and meads crystal clear.
That said, I'd probably still do a secondary in glass and if it was clear and calm, I might toss it in the barrel for aging. |
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My cider seems to have slowed substantially already. It is only 5 days into primary. The yeast looks to have settled pretty firmly on the bottom. Light swirling will not stir it up. Cider is still pretty cloudy. Should I just leave it alone and be surprised in a few weeks? I really want to sterilize something and stir it up. 1-gal of costco AJ, few ounces of corn sugar, and montrachet yeast. |
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Woo Hoo! Under the "Be careful what you wish for" dept I had quite the vigorous fermentation going on this am with the stout I brewed yesterday. I had planned to pitch yesterday's brew––a stout––onto the yeast bed like has been recommended, but life interrupted and I kegged my ale last week, then couldn't brew til yesterday. So, I saved the yeast, made a starter Sunday am, and Wow as well as Umm now what do I do?! I knew I needed I blow off container, I just didn't have one ready. So I threw one together real quick––then turned my attention to the mead (a braggot) I made yesterday as well. First I added 1/2 tsp of DAP (to add nitrogen) and 1/4tsp of yeast energizer, then I stirred the mead to decarbonate it. This was as per the last podcast of the Beersmith series, which was on mead. I'll add the yeast nutrients and stir the next three mornings, then let it ferment for a month. FYI the OG on the mead is 1.108 a potential of 14% give or take.
Crappy cell phone pic of the fermenation area. The best part is the temp doesn't vary at all daily just over weeks, so come fall it's Kolsch yeast time, then lager yeasts through the winter. 
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you guys and your 1gal batches!
Bottled 15 gallons (got 6 cases and change) of the old man's apple cyser that's been 'resting' in glass for almost 2 yrs now. The old man hit a grand slam in his last plate appearance! Some of the best I have ever had! Meh––What the hey Had some stuff, did a little reading, figured why not. Trust me I plan on scaling up if this pans out!
Is your cyser recipe and method posted here; if not care to share? A cyser is next on my list, and with the fall apples coming on, I don't really have the time to experiment.
And, one gal batches are damn near as much work and take the same amount of time (if you're boiling wort) as 5 gal batch so from a time standpoint bigger batches make more sense. However, I only have one glass carboy  and they're getting hard to find and expensive. Long term aging requires glass IMHO. So, I keep looking––with little luck.
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Quoted: Quoted: you guys and your 1gal batches! Bottled 15 gallons (got 6 cases and change) of the old man's apple cyser that's been 'resting' in glass for almost 2 yrs now. The old man hit a grand slam in his last plate appearance! Some of the best I have ever had! Meh––What the hey Had some stuff, did a little reading, figured why not. Trust me I plan on scaling up if this pans out! Is your cyser recipe and method posted here; if not care to share? A cyser is next on my list, and with the fall apples coming on, I don't really have the time to experiment. And, one gal batches are damn near as much work and take the same amount of time (if you're boiling wort) as 5 gal batch so from a time standpoint bigger batches make more sense. However, I only have one glass carboy and they're getting hard to find and expensive. Long term aging requires glass IMHO. So, I keep looking––with little luck.It's not my recipe it was my dad's. He passed away this spring and this stuff was the last batch he started. He wasn't to detailed about his recipe's but I can post what he wrote down in his book and give you the racking dates he did and what I added at bottling. |
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Quoted:
My cider seems to have slowed substantially already. It is only 5 days into primary. The yeast looks to have settled pretty firmly on the bottom. Light swirling will not stir it up. Cider is still pretty cloudy. Should I just leave it alone and be surprised in a few weeks? I really want to sterilize something and stir it up. 1-gal of costco AJ, few ounces of corn sugar, and montrachet yeast. You never really want to stir anything up with the exception of degassing wine. When you feel like the primary is done and it's starting to settle out, it's time to rack it to a secondary. 5 Days primary and being surprised in a few weeks doesn't compute, really. Cider can be both rhino fart like and hot in it's early stages. |
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Quoted: Ill just leave it alone for a while and let it settle out.Quoted: My cider seems to have slowed substantially already. It is only 5 days into primary. The yeast looks to have settled pretty firmly on the bottom. Light swirling will not stir it up. Cider is still pretty cloudy. Should I just leave it alone and be surprised in a few weeks? I really want to sterilize something and stir it up. 1-gal of costco AJ, few ounces of corn sugar, and montrachet yeast. You never really want to stir anything up with the exception of degassing wine. When you feel like the primary is done and it's starting to settle out, it's time to rack it to a secondary. 5 Days primary and being surprised in a few weeks doesn't compute, really. Cider can be both rhino fart like and hot in it's early stages. |
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Quoted:
Quoted:
Quoted:
you guys and your 1gal batches!
Bottled 15 gallons (got 6 cases and change) of the old man's apple cyser that's been 'resting' in glass for almost 2 yrs now. The old man hit a grand slam in his last plate appearance! Some of the best I have ever had! Meh––What the hey Had some stuff, did a little reading, figured why not. Trust me I plan on scaling up if this pans out!
Is your cyser recipe and method posted here; if not care to share? A cyser is next on my list, and with the fall apples coming on, I don't really have the time to experiment.
And, one gal batches are damn near as much work and take the same amount of time (if you're boiling wort) as 5 gal batch so from a time standpoint bigger batches make more sense. However, I only have one glass carboy and they're getting hard to find and expensive. Long term aging requires glass IMHO. So, I keep looking––with little luck.It's not my recipe it was my dad's. He passed away this spring and this stuff was the last batch he started. He wasn't to detailed about his recipe's but I can post what he wrote down in his book and give you the racking dates he did and what I added at bottling. I'm sorry for your loss. If you wish to post, the first glass will be a toast in his honor. If not, I have to say I understand. |
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Been big into Single Malt and Single Hops AG brews lately. Amazing what you can do with a VERY simple recipe, that changes the final product in so many different ways - with very little work.
Just finished a SMaSH brew with 11# Maris Otter, 3oz E. Kent Goldings, SafAle US-05. Caramelized/reduced the first gallon of runnings down to 1 Qt, sparged to volume, added reduced runnings last 20 min of boil. Violent fermentation the first four days so far. Doing a SMaSH this afternoon with US Pale 2-Row, 2oz Citra, SafAle US-05. Going to rack it onto strawberries in Secondary, I think. |
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Been big into Single Malt and Single Hops AG brews lately. Amazing what you can do with a VERY simple recipe, that changes the final product in so many different ways - with very little work. Just finished a SMaSH brew with 11# Maris Otter, 3oz E. Kent Goldings, SafAle US-05. Caramelized/reduced the first gallon of runnings down to 1 Qt, sparged to volume, added reduced runnings last 20 min of boil. Violent fermentation the first four days so far. Doing a SMaSH this afternoon with US Pale 2-Row, 2oz Citra, SafAle US-05. Going to rack it onto strawberries in Secondary, I think. If I knew what half of that meant. |
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Been big into Single Malt and Single Hops AG brews lately. Amazing what you can do with a VERY simple recipe, that changes the final product in so many different ways - with very little work. Just finished a SMaSH brew with 11# Maris Otter, 3oz E. Kent Goldings, SafAle US-05. Caramelized/reduced the first gallon of runnings down to 1 Qt, sparged to volume, added reduced runnings last 20 min of boil. Violent fermentation the first four days so far. Doing a SMaSH this afternoon with US Pale 2-Row, 2oz Citra, SafAle US-05. Going to rack it onto strawberries in Secondary, I think. If I knew what half of that meant. You'll get it after a while. Looks like he's doing an all grain batch. Good luck racking on the strawberries. They were always tough for me and the profile never really came through. |
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Okay, a couple of questions...
I made 5 gallons of apfelwein per the recipe on Homebrewtalk. I want to get some of it out of the carboy. I know i can use the siphon and all that, but is the stuff remaining in the carboy safe after that? How long is it good for after siphoning some out? Do I have to worry about oxidation in the smaller jugs? Do you empty the carboy out completely or is it okay to remove only some of the wine now that i've stabilized it with the potassium stuff? Do i need to refrigerate the wein? I can't go get 5 more jugs right now, what other ways are you guys bottling this stuff? Mason jars? How do i clean the carbou out once the wein is removed? There's a lot of dead yeast in the bottom, does it just pour out or should i go to the quarter car wash and hose it out there? Sorry for the dumb questions! I admit freely I am a newbie at this. |
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Okay, a couple of questions... I made 5 gallons of apfelwein per the recipe on Homebrewtalk. I want to get some of it out of the carboy. I know i can use the siphon and all that, but is the stuff remaining in the carboy safe after that? How long is it good for after siphoning some out? Do I have to worry about oxidation in the smaller jugs? Do you empty the carboy out completely or is it okay to remove only some of the wine now that i've stabilized it with the potassium stuff? Do i need to refrigerate the wein? I can't go get 5 more jugs right now, what other ways are you guys bottling this stuff? Mason jars? How do i clean the carbou out once the wein is removed? There's a lot of dead yeast in the bottom, does it just pour out or should i go to the quarter car wash and hose it out there? Sorry for the dumb questions! I admit freely I am a newbie at this. I toss a tablespoon of OxyClean FREE (Has to be the Free stuff, non-scented, doesn't leave nasty crap/flavors behind). Then, I spray it out w/ high pressure nozzle on the hose, tip, and let drain several times. Be careful if you have a glass carboy, as they can do some serious damage to you if you drop and break them even half full of water. I bottle in wine bottles, and let age a couple weeks/months. |
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Okay, a couple of questions... I made 5 gallons of apfelwein per the recipe on Homebrewtalk. I want to get some of it out of the carboy. I know i can use the siphon and all that, but is the stuff remaining in the carboy safe after that? How long is it good for after siphoning some out? Do I have to worry about oxidation in the smaller jugs? Do you empty the carboy out completely or is it okay to remove only some of the wine now that i've stabilized it with the potassium stuff? Do i need to refrigerate the wein? I can't go get 5 more jugs right now, what other ways are you guys bottling this stuff? Mason jars? How do i clean the carbou out once the wein is removed? There's a lot of dead yeast in the bottom, does it just pour out or should i go to the quarter car wash and hose it out there? Sorry for the dumb questions! I admit freely I am a newbie at this. To answer some of your questions. The stuff remaining in the carboy after you siphon some out should be fine, so long as you were very careful about sanitizing the siphon. In my opinion, the only time you siphon is when racking to a new carboy or bottling time. In my opinion, the wine tastes better cold. Go find yourself some fliptop grolsh bottles for storage. |
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Post in this thread in Site Suggestions to lobby for a Homebrewing subforum! http://www.ar15.com/forums/t_1_2/1228532_.html&page=1 |
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Post in this thread in Site Suggestions to lobby for a Homebrewing subforum! http://www.ar15.com/forums/t_1_2/1228532_.html&page=1 Not the first time it's been suggested in there (I tried once myself too), but maybe the third time is the charm. <shrug> |
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I have an American Cream Ale coming. How much priming sugar do I use in standard 12 oz bottles? I looked at a calculator and it was total amount of sugar. I dont want to add it to the carboy and then bottle because I want to minimize the sediment. I've never primed bottles individually. I mix my priming sugar with a little boiling water, add to a bottling bucket, rack beer on top of it , then bottle out of it. I suppose you could use those carb tabs, but I've never used those either. |