priming sugar question

You're kind of right...

At bottling time you should transfer your beer to another bucket or carboy through a Tygon tube (NOT by dumping it straight over, which would oxygenate the finished brew, and can cause nasty flavors). Leave all of the dead yeast and other sediment behind. Then in your bottling bucket/carboy, add the necessary amount of priming sugar all at once. Actually, you should boil the sugar in a small amount of water for a few minutes and let it cool, and then add it. This kills any nasties in the sugar itself and also helps it dissolve. Give the brew a slight stir and you'll be all ready to bottle. You'll need approximately 3/4 cup of corn sugar per 5 gallons, although the correct amount can vary from beer to beer, plus or minus 1/4 cup. Finally, let the bottled brew sit for a week or two prior to drinking to ensure carbonation. Some beers might even take a month or two to carbonate, but it is well worth the wait! I know I don't like a flat beer, just like I don't like a gusher beer, either. If your beer still turns out flat, then you probably didn't add enough priming sugar. In that case, there are a few things you can try... you can attempt to add more sugar to each bottle and recap them, or you can mix the beer with a similar style carbonated beer

Have a happy new year.

-- Dave "Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" -- Genesis, 1973-ish