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Priming and Bottling your Beer:

A 5 gallon batch will yield roughly 53 (12 oz) bottles and a 6 gallon batch will yield roughly 64 (12 oz) bottles. You must use re-capable bottles and not the twist off type. Ask your friends to save some bottles for you and return yours when you share a few home brews for their efforts!

Remember to keep the splashing of the beer to a minimum due to the oxygen reacting with the beer and reducing its quality. Unlike wine, which has a level of sulfite added, beer has no sulfite added for protection against oxygenation. The Carbon Dioxide in the primary and secondary fermenters and bottles is the protection for your beer.
  • You will need to wash your bottles until visually clean and rinse well with clear water, then sanitize your re-capable bottles. There is no need to sanitize the caps unless they appear dirty. Drain the bottles upside down until you are ready to fill them (this is where a bottle tree is worth its weight is gold) .
  • Dissolve the corn sugar included in your kit (1 oz per gallon of beer) in 1 cup of boiling water and set aside to cool.
  • Sanitize your bottling bucket, siphon hose, racking tube, bottle filler, spoon, hydrometer/test jar.
  • Take an ending specific gravity reading with your hydrometer and record it on your recipe/log sheet.
  • With your sanitized racking cane and tubing carefully rack your beer from the secondary carboy into your sanitized bottling bucket leaving all the sediment behind. An auto-siphon by Fermtech is a great tool to use for this as it makes the task quick and effortless.
  • Add your cooled corn sugar water to the beer in the priming bucket. Stir your beer gently without splashing to mix it evenly. This priming sugar is what will give your beer its carbonation due to the active yeast left in your beer consuming it and producing carbon dioxide in the bottle. Adding too much sugar could cause over carbonation and exploding bottles so do not add more than the amount included in your kit!
  • Placing your bottling bucket with the primed beer on an elevated surface will help with the bottling. Use a short piece of hose as a transition between the spigot on the bucket and the bottle filler.
  • Fill your bottles to within 1 inch from the top and then cap with new crown caps. Too much headspace will not allow the carbonation to develop properly.
  • Leave your bottles in a room temperature (70-75 F) and dark place for at least 2 weeks for the carbonation to develop. The only way to test them is to chill one bottle and open it to see if has carbonated properly. Some beers take longer than others due to different ingredients and specific gravity.

At last it is time to age and then enjoy your beer!

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