snailsongs

Recipes 

I have noticed in Brewing classic styles that the recommended levels of priming sugar go up for the really big beers. Do I need to plan for more priming sugar when bottling an RIS or Barleywine? why is this? thanks.

RedGlass

Recipes 

What recommended levels are you referring to?

If you're looking at the nomograph in the appendix (the same one that's in How to Brew), it's all based on temperature and desired volumes of CO2. If you want more carbonation, then you need more priming sugar. But the style of the beer itself doesn't dictate any specific level of priming sugar (other than certain volumes of CO2 matching certain styles of beer).

SumnerH

Recipes 

Right, you don't want any more priming sugar for big beers. They will take (sometimes much) longer to carb up, and you may need to repitch yeast if they aged a long time, but if you increase the sugar then ultimately you'll get higher carbonation--and if you increase it too much, that can mean bottle bombs.

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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

malkore

Recipes 

was a particular style of beer that needed higher CO2 volumes to balance a higher final gravity? I could see increased carb levels to keep a thick beer from seeming so heavy.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10