Bottling
Term from the Brauwerkstatt brewing glossary, category “Packaging, storage and serving”.
Explanation
Filling the beer into bottles after fermentation, only once the hydrometer has shown the same reading for 2–3 days. Add the priming sugar, don’t fill the bottles right to the top (leave about a finger’s width of air) and cap them straight away.
Test your knowledge
What happens if you add too much sugar at bottling?
- Nothing, the yeast ignores it
- The beer becomes alcohol-free
- Too much pressure – bottles can gush or even burst
Show answer
Correct: Too much pressure – bottles can gush or even burst. So weigh the sugar carefully and only bottle once primary fermentation is really finished.
What is priming sugar?
- Food served with beer
- Fresh yeast
- Sugar or wort added at bottling for the secondary fermentation
Show answer
Correct: Sugar or wort added at bottling for the secondary fermentation. How much you need depends on the desired carbonation and the temperature – the carbonation calculator helps.
What does “gushing” mean?
- The beer foams over violently when opened
- The beer is flat
- The glass shatters
Show answer
Correct: The beer foams over violently when opened. Causes are too much priming sugar, an infection or bottling before fermentation has finished.
Typical in these countries
Related terms
All terms in “Packaging, storage and serving” · Brewing glossary