Different bottle volumes and priming

[MarshallBrew09]

Hi guys,

I am a newbie to this forum and also to brewing, in some regard.

I used to brew with a mate a few years back (his equipment at my house!) but for my recent 30th Birthday I received a Brewcraft Deluxe kit and am already starting to see the obsession come through!

I currently have the Munich Lager on at the moment, which came with the kit. I have also acquired various different types of bottles to place my amber goodness into. Most of them are from the father in law who loves TEDs and here is my dilemma. These are 345mL in size but I only have a 330mL priming spoon.

You guys think that it will be alright to just put enough sugar for a 330mL bottle in the 345mL bottles?

Cheers.

[Gym_]

Its fine mate i personly wount worry about it..

[MarshallBrew09]

Thanks mate, all advice is GOLD on here.

[wambesi]

Bulk priming is also a great method to use, especially when using different size bottles as you get an even carb across the lot.
It's not very hard at all, but does require another fermenter/bottling bucket.

[MarshallBrew09]

This involves racking as well, yeah?

[warra48]

This involves racking as well, yeah?

Yeah, to bulk prime, you do need to transfer to a bottling vessel (usually another fermenter type container).

There are lots of brewers who are keen on bulk priming, but for me personally, I just use the little sugar measure with caster sugar.

Are you sure your priming spoon (what exactly is that?) is for 330 ml bottles? The little sugar measure I use has a 375 ml and a 750 ml end on it. I just use a touch less for smaller bottles or if the style demands it (such as bitters), or a touch more if the style needs it (such as hefeweizens).

Don't sweat the very small differences, our measurements are not so precise that you can judge a less than 5% difference in sugar weight by using a spoon or measure. You'll be fine.

[Bizier]

Bulk priming is great, you should be able to bottle less yeast if you use a siphon, and there is also the advantage of being able to reasonably accurately carbonate low, like for an English Bitter.