Number of bottles needed for 5 gallons-
- (53) 12 oz bottles
- (40) 16 oz pint bottles
- (37) 500 ml bottles
- Bottles should be visually clean of sediment and clear
- Run through a dishwasher with the heat setting on; no soap or rinsing agents should be used.
- Or 30 minute chlorine bleach and water soak (one tablespoon bleach per gallon of water); bottles should be thoroughly rinsed 2 to 3 times in hot water to remove chlorine. Note- Chlorine bleach corrodes stainless and other metals.
- Or any commercial sanitizer such as Starsan.
- Bottle caps should also be sanitized. An option for bottles caps is to boil them, which is usually not an option for 53 bottles.
- Bottling bucket, racking wand, hose, bottling wand and everything touching beer should also be sanitized.
- 1/2-3/4 cup of corn sugar
- 1.2-1.5 cups of malt extract
- One of the above is mixed with 1-2 pints of boiling water and boiled for 5 minutes to kill germs and remove chlorine.
- Unfermented wort, green beer, speise-
- The sugars from unfermented wort can be used to prime, roughly 1.5-2.5 quarts (the higher the OG, the less needed).
- The unfermented wort should be kept sealed and cold to prevent infection prior to use for priming.
- This method works better for cellar ales, since lagers usually go too cold for proper carbonation.
- This method can take longer to achieve carbonation
- Do not aerate or splash beer when transferring to bottling bucket to prevent oxidation.
- Gently but thoroughly mix priming solution into beer.
- Rest a cap on the bottle for a few minutes to burp air and fill the head space with CO2.
- Cap and move bottles to fermentation temperature area for a week to condition.
- It will take a couple of weeks for the CO2 to go into solution and carbonate the beer.