To prime or not to prime

[David]

I am making a pale ale at the moment using safale yeast and a East india Pale Ale kit. The stuff has been in the fermenter for a week and a half (I plan to leave it for a few more days) and the final gravity is pretty much right on the 10 mark. When I started it was on 40. Are there enough fermentable sugars for the beer to have sufficient fiz after being in the bottle for a few weeks or do I need to add more. It is still bubbling occasionally? Also is it acceptable to use white sugar during secondary fermentation?

[BeerKIller]

G'day Dave,
You will need to add more sugar when you bottle (1 tspn per 750 ml bottle).
White sugar is fine, I think the general thought is that 1 tspn is not enough to affect the taste.

Do make sure you wait until it has fully finished it's primary fermentation, ie reading the same specific gravity over 2 consecutive days, after bubbling has slowed right down or stopped.

I found this a good site to get some tips.

http://www.howtobrew.com/

[Dogger Dan]

If it is a 5 gallon kit, dissolve 200 g of dextrose in half a cup of water , pour into the beer and give it a gentle stir. Bottle. All will be good (Bulk Priming)

Dogger

[Oliver]

To bulk prime as described by dogger you need to transfer to another vessel first so that when you stir you don't stir in all the gunk at the bottom of the fermenter (the spent yeast cells and other muck).

So you really need two fermenters to do it. And a long piece of hose so that the beer doesn't splash as you're transferring it, otherwise you'll end up with vinegar!

Cheers,

Oliver

[Dogger Dan]

Sorry Folks,

I automatically assume everyone uses a two fermentor system. It is all I have ever seen over here

Dogger

[David]

Thanks folks, most helpful as always.