Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Measuring Priming Sugar

Reply
 
LinkBack Thread Tools
Old 05-11-2009, 12:13 AM   #1
CowboyShootist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Seattle
Posts: 60
Liked 1 Times on 1 Posts

Default Measuring Priming Sugar

Greetings,

A couple of nights ago I was bottling up a Honey Ginger Lager and found a package of priming sugar that had come with a beer kit that I got for Christmas. I have always used 3/4 cup of priming sugar which is what I measured out of the package. The package was labeled as having 5oz of sugar which I assume was ounces of weight not fluid ounces which I understand are ounces by volume.

When I measured out 3/4 cup of sugar I still had approximately 1/4 cup still in the bag. I am pretty sure the kit indicated to use the entire bag which would be more priming sugar than I am used to using. I have always been a little leary of using too much sugar to avoide bottle bombs.

What's the deal here?

__________________
CowboyShootist is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2009, 12:21 AM   #2
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 83 Times on 73 Posts
Likes Given: 1

Default

NEVER use the cup...always weigh it!!!

Where were you a couple months ago when I was in Tacoma?

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2009, 12:24 AM   #3
histo320
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Manteno, IL
Posts: 1,055
Liked 31 Times on 22 Posts
Likes Given: 8

Default

The Priming sugar bags I get usually contain about 5oz., a little more than the suggested 3/4 cups in many kits.

My suggestion, Buy a kitchen scale, they are anywhere from $5 for cheap one that are accurate enough to $35 for digital ones.

The amount of priming sugar also varies on the temperature, the warmer the beer, the more priming sugar you should use. I've used everywhere from 4.0 to 4.6 oz.

__________________
Tyler's Brewhaus

Drinking - Cream of Three Crops
Bottled - HipHOPapotamus IPA
Primary #2 - Highland Gaelic Ale Clone
Up Next - Looking for good Brown or Stout
histo320 is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2009, 12:35 AM   #4
CowboyShootist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Seattle
Posts: 60
Liked 1 Times on 1 Posts

Default

Thanks for the info. I am a little confused as most of the books I have read, well ok the 2 books I have read, say to use 3/4 cup of sugar (Dextrose).

Is measuring the weight a better way to go?

__________________
CowboyShootist is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2009, 12:35 AM   #5
CowboyShootist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Seattle
Posts: 60
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by homebrewer_99 View Post
NEVER use the cup...always weigh it!!!

Where were you a couple months ago when I was in Tacoma?

Probably sitting on the back patio smoking a cigar and enjoying a home brew....LOL
__________________
CowboyShootist is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2009, 12:37 AM   #6
histo320
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Manteno, IL
Posts: 1,055
Liked 31 Times on 22 Posts
Likes Given: 8

Default

Yes, measuring is the best way to go. I had a problem with carbing and got sick of gushers and undercarbed beer and since I've been measuring they are turned out carbed perfectly.

I always use Priming Sugar (corn sugar) for bottling. Some people use DME which I've heard works well.

__________________
Tyler's Brewhaus

Drinking - Cream of Three Crops
Bottled - HipHOPapotamus IPA
Primary #2 - Highland Gaelic Ale Clone
Up Next - Looking for good Brown or Stout
histo320 is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2009, 12:38 AM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,773
Liked 4380 Times on 3187 Posts
Likes Given: 854

Default

Quote:
Originally Posted by CowboyShootist View Post
Thanks for the info. I am a little confused as most of the books I have read, well ok the 2 books I have read, say to use 3/4 cup of sugar (Dextrose).

Is measuring the weight a better way to go?
Definitely. Sugars have different granular sizes, and it can "pack" down, giving you a dffferent amount each time you measure 3/4 cups. I have a little kitchen scale that I use for hops and priming sugar, and it works great!

Measuring by volume is not as accurate. Even serious bakers weigh their flour because of the changes in volume based on manufacturer and weather.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2009, 12:39 AM   #8
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 83 Times on 73 Posts
Likes Given: 1

Default

Quote:
Originally Posted by CowboyShootist View Post
Probably sitting on the back patio smoking a cigar and enjoying a home brew....LOL
LOL!!

The problem with measuring it in a cup is that if you tap the cup the sugar will compact. Do this enough and you will surely overprime.

By weighing it you're right every time.
__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2009, 12:53 AM   #9
CowboyShootist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Seattle
Posts: 60
Liked 1 Times on 1 Posts

Default

Ok weighing sounds like the way to go...pun intended.

But, since different sugars have different densities how do you know how much to weigh? I know dextrose is generally the most commonly used priming sugar, and perhaps DME is second.

Histo stated that temperature has an impact so are we talking temp at bottling time? At that point most of my brews are pretty close to room temperature or somewhere between 68-70F. What's the default weight for Dextrose and/or DME at that temp?

Thanks
TC

__________________
CowboyShootist is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2009, 12:57 AM   #10
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,261
Liked 457 Times on 363 Posts
Likes Given: 17

Default

I like to use this calculator:
TastyBrew.com | Homebrewing Calculators | Botting Priming Calculator
It takes into account the temperature of the beer at time of bottling and gives you the amount of sugar to use to hit the average amount of carbonation for a particular style. Then you can decide if you want to tweak it a few tenths of an ounce one way or the other for personal taste.

__________________

"Science + beer = good!"
-Adam Savage

ChshreCat is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Measuring FG before or after adding Priming Sugar? ABurgh Beginners Beer Brewing Forum 11 09-25-2010 10:13 PM
Measuring Sugar in a wort? Inarus Brew Science 5 09-16-2009 08:37 PM
Measuring out my own corn sugar for priming jigidyjim Beginners Beer Brewing Forum 1 05-07-2009 04:06 AM
Measuring FG after adding priming sugar MikeG General Techniques 2 02-17-2009 01:38 PM
Measuring Fermentable Sugar in Wort? jvetter All Grain & Partial Mash Brewing 10 07-07-2008 06:09 PM