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say ive siphoned my beer into another fermentor at the appropriate time ( i beleive this is called racking) , and now it is time to prime and bottle it,why cant i just add 180g of dextrose to some hot water,mix it up and pour it into the secondary,mix it up and commence bottling..is the mixing of the secondary not a good idea..

there is still yeast that has settled at hte bottom of the secondary container. you run the risk of stiring up that yeast if you add the sugar and stir the brew, which will defeat the purpose of racking the beer in the first place.

You can do it, but you need to be careful.

I do suggest transferring it into another container and add the sugar then. The transfering into the final conatiner will help mix the beer/sugar/suspended yeast, and will ensure a nice uniform mix in all your bottles. Just try to minimise oxidation/splashing

when i refer to suspended yeast, i mean the yeast that you cant see that is still suspended in the beer... I dont mean for you to stir up the yeast that is settled at the bottom before you transfer into the bulk priming container.

SAMA wrote:is the mixing of the secondary not a good idea..

No it isn't, because you will stir up the yeast that settled during the beer spending time in the secondary. If you are looking to cut corners, I would recommend keeping in the primary for 2-3 weeks, then buolk priming into a second fermentor - skip the rack completely.

Yeah, PA is right. If you are going to stir everything up there is much less benefit to racking. If you've got the extra fermenter, just go the bulk prime. Otherwise consider racking and using the carb drops if you have to.

After getting a shite infection I've gone off racking
Leave the brew for a month in the primary and then into the prime and bottle tub after that
Dont stir it up in the secondary you will have wasted your time brewing

I rack, then rack again to bulk prime, reckon it reduces the amount of sediment in the bottle, fwiw. You can definitely bulk prime in secondary, just boil up your priming sugar in a bit of water, pour it in the top, give it a gentle swirl, wait 10 minutes, and bottle.

Surely that risks uneven carbonation? I wouldn't want to take that risk.

guy at home brew shop said theres no prob with bulk priming in the secondary.He said "pour the diluted dextrose evnly over the top of wort,like in little lines,wait 18min and itll be all good" itll difuse throughout no prob.. tho i think ill rack into the other fermentor and then bulk prime later in the cleaned/sanitised original fermentor.

I'd be interested to know where he plucked 18 mins from........

I've got an idea, but it's a bit rude...

are you suggesting his 18 min call was plucked from his nether regions

Hmm, I have been wondering about this as well. If I just wanted to dry hop and bulk prime my beer, can I do that together in the same bucket? Or does dry hopping take more time than I am thinking? (Sorry for half thread stealing, I will start a new topic if I'm being annoying)

"As a general rule if you dissolve 160 gms of dextrose in 250ml of boiling water and let cool a little and then 30 minutes prior to bottling gently stir this into your brew so that you don't stir up any of the settled sediment. A chemical process called "diffusion" will do the rest.".....now its 30mins

Longrasser wrote:After getting a shite infection I've gone off racking

I hear you on that one, I've just started leaving it in the fermenter for an extra week after finishing.

I'd be worried it's not mixed in enough, to my mind to mix it in properly the yeast would need to be disrupted. Like I said earlier, if you're looknig to cut corners in the process this is not the best stage to do so as the beer is at it's most vulnerable.

The nether regions would be a better place to pluck 18mins from than what your HB guy did. I really wish they would give better info than they do.