Bulk priming question

[JSparrow Junior Member Find all posts View Profile Close JSparrow]

Good Morning Guys,

Quick question:

I was supposed to bottle 2 brews on Sunday.

I mixed the appropriate amount of sugar with hot water and added it to both fermenters. I only managed to bottle the MJ's Rustic Brown Ale.

The airlock on the Coopers Lager is quite active now. 5 burps every minute or so.

I am planning on bottling it this weekend. Do I need to add more priming sugar again or do I just bottle it?

[BackOffMyBrew Senior Member Find all posts View Profile Close BackOffMyBrew]

I would wait until the SG is stable again for two consecutive days. You have no way to know how much of the sugar is left. Then bulk prime again

[JSparrow Junior Member Find all posts View Profile Close JSparrow]

Thanks.

I thought as much. Will start to check SG from tonight.

[CaPunT Senior Member Find all posts View Profile Close CaPunT]

+1 what BOMB said.

Up the temp so as to finish off that fermentation(if you cold crashed it) before priming again before bottling.

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

I've done the same before, but after cold crashing. Cold crashed the brew, added priming sugar and didn't get around to bottling. You'd be surprised how quickly the yeast goes through 90g of dextrose at 2°C.

As said, wait until it's done and then do it all again.