Individually priming each bottle before filling is a time consuming, messy and potentially inaccurate method of priming (carbonating) your beer. I have read for years American books and magazines referring to this thing they call a bottling bin, as if everybody automatically understood what they were referring to, in the USA particularly , it seems they do. This is how to go about bulk priming using an R&B bin (racking & bottling bin- which is simply another 22 liter fermenter).

EQUIPMENT 
- 1 EXTRA FERMENTER - (R&B bin) the same size as your primary
fermenter.
- 1 LENGTH OF TUBING - 2m is about the right length.
- 1 TUBE TO TAP ADAPTER (if required).
- 1 EXTRA TAP - the snap type preferably.
- 1 LONG HANDLED PLASTIC SPOON OR PADDLE.

METHOD
It goes without saying that the first step is to thoroughly sterilize
all the equipment, I've said it anyway because like sterilization it
cannot be over done. I like to use Neo Pink for this purpose because
it is quick and easy. Once your ready to bottle you don't want to be
hanging around waiting for SO2 to do its job. So sterilize everything
with NEO PINK or sterilizer and thoroughly rinse.

Next place your fermenter on a bench and position your R&B bin on the
floor below it. Fit the length of tubing onto the tap of the
fermenter with the brew in it, using an adapter if necessary, then
run the other end of the tubing through the grommet hole in the R&B
bin, push the tubing right to the bottom of the bin, keep going until
the tubing is curled at least a half circle, this will ensure the
brew is moved gently into the bottom of the bottling bin helping to
eliminate the unwanted introduction of oxygen to the brew, it also
mixes the priming solution .

The priming solution is simply 180g of dextrose dissolved in 500mL of
boiling water, have this pre-prepared in a covered container.

OK, you've got your R&B bin in position and ready to go, tip the
priming solution into it and put the lid back on, next release the
seal on the fermenter containing the brew - with screw top fermenters
simply unscrew the lid and leave in position, with clip lid types
just unclip one section, doing this will stop the liquid in your
airlock being sucked back into the brew, alternately, pull the
airlock out of the lid.

Turn on the tap, get yourself a glass of home-brew, essential for the
next step, bottling. As soon as the tap starts to suck air, either
turn it off or tilt the fermenter to pick up the last litre or so.
Now gently stir the brew, about 6 revolutions is ample.

It is now time to bottle - of course you have your already sterilized
bottles waiting to be filled. Lift the now filled R&B bin onto your
work bench, leave the tubing attached if you can, now change the
tubing from the fermenter tap to the R&B bin tap, withdraw the tube
from the R&B bin and attach your brewers bottler to it. You can now
fill your bottles by lining them up on the floor and going from
bottle to bottle with the flexible tube. Better still arrange things
so your R&B bin is up above your bench work surface then you can
bottle your beer in comfort at about waist height.


The reason I started bulk priming was the same as the reason it is
popular in the U.S. That is, I wanted to bottle my brews into
smaller bottles (in the US they don't have 633 or 750ml bottles) and
priming 60 bottles is bad enough but I usually do a couple of batches
at a time hence my interest. What I didn't anticipate was the
improvement in the condition of the beer. It seems that the use of
dextrose, which we already knew was a faster and cleaner fermentable,
greatly enhances the beading of the beer. That is it quickly produces
a finished beer with very fine bubbles, this presents as a fine
creamy head which provides excellent lace on the glass- just what the
home brewer ordered!