Bottling and bottle conditioning
For bottle conditioning you add a weighed amount of sugar to the beer before bottling. The yeast ferments it in the bottle and creates the carbonation.
What you need
- Pressure-proof beer bottles with crown caps or swing tops
- Crown caps and a capper, or new swing-top seals
- Table sugar or dextrose, weighed exactly
- A bottling wand with a valve, or a bottling hose
- Sanitiser
Step by step
Step 1Check fermentation
Only bottle once your hydrometer has shown the same reading for two to three days. Otherwise too much pressure builds up and bottles can burst.
Step 2Calculate the sugar
Work out the amount of sugar with the priming sugar calculator. It depends on the amount of beer, the carbonation you want and the highest temperature after fermentation.
Step 3Prepare the bottles
Rinse the bottles clean, check them for cracks and sanitise them together with the caps and bottling gear.
Step 4Add the sugar
Dissolve the sugar in a little water, bring the solution briefly to the boil and let it cool. Stir it gently into the beer, ideally in a second container so the sediment stays behind.
Step 5Fill the bottles
Fill the bottles from the bottom with the bottling wand without splashing. Leave about two finger widths of space at the top and cap the bottles straight away.
Step 6Let them condition
Keep the bottles at 18 to 22 °C (72 °F) for one to two weeks. Open a test bottle after a week to check the carbonation.
Step 7Store them cool
Then store the bottles cool and dark. Most beers round off further after a few weeks in the bottle.
Tips and common mistakes
- Never dose by feel: too much sugar can make bottles burst.
- Sugar cubes or carbonation drops per bottle work too but are less accurate.
- For strong beer or after long conditioning, a little fresh yeast at bottling makes sure carbonation develops.
Matching calculators
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