priming per bottle to bottling bucket conversion
 

The instructions for my lhbs beer kit only gives per bottle priming info. I am wanting to use a priming bucket instead. Does anyone have quick conversion for the amount of priming sugar i should use for 6 gal of light american beer clone with a final gravity of 1.010?

FYI this is only my second time bottling, so I apologize for my ignorance

I use this: http://www.tastybrew.com/calculators/priming.html

3-4.5oz DEXTROSE is common for a 5gal batch. Table sugar can be used aswell.

The average ratio for priming sugar for when NOT carbing to style is always 1 oz corn sugar/gallon of beer.

thank you guys for the quick replies. i did some site searching, and found some things as well. next question, does the concentration of the priming solution matter? how do you all prepare your priming solution?

Generally it's done with 1 to 2 cups of water and the priming sugar.

I boil the water, add the sugar, boil a bit longer, let cool down some, then start racking the beer into the bottling bucket and add in the priming solution. Some don't recommend stirring, but I did a very gentle stir (enough to move the beer but not enough to make it whirlpool, etc.) on my last batch and I think it worked great.

I suggest you consult our BOTTLING STICKY at the very top of this section of the forum (where all the most important, and most often asked) information can be found.

All the info you could ever want answered about bottling is right there at your fingertips......

thanks for the info who.

revvy, i knew someone would say that, and i began to look at that STICKY, but it isn't indexed, and the thought of searching through 51 pages isnt very appealing. but thanks for the suggestion. i know some of you people who have been around a while get tired of answering questions, but the "go find it yourself" attitude is a big turn off for newbies who are here to ASK QUESTIONS. isn't that the point of a forum? discussion? i always find it funny that in the time it takes to type a "go find it yourself" comment, most people could have written a legitimate answer, so why waste your oh so precious time? if i wanted to go find it myself, i would go buy a book. but again, thanks...for nothing.

Great Sticky Revvy...used it to bottle this morning! :rockin:

Don't people know how to SKIM anymore? So basically you're saying that you're too lazy to do some digging, and you want us to spoon feed you. So much so that you ACTUALLY get pissed off that we put up a sticky to help folks like you starting out. That's "NOTHING" to you, that some of us actually spend hours and hours trying to put together good, accurate and helpful information, for folks like you, and we have audacity to point you to it?

geez :rolleyes:

Priming calculators seem to work the best. Using the whole "5 oz corn sugar per batch" thing to prime means just about everything is over-carbonated. Even if you're bottling a full 5 gallons (which means you'd need more than 5 gallons in the fermenter- you'll lose some to the yeast guaranteed). If your beer is fermenting cold and being bottled cold, it'll retain additional C02 and you can end up overcarbonated. Basically 1 oz/gallon is really over-carbonated for almost every style (exceptions being some of your Belgians and wheat beers). The issue I get is that mixing the priming sugar first requires an assumption of how much you'll lose to the yeast cake. And I find that hard to predict. I've lost anywhere from .75 gallons to .25 gallons due to yeast. So I usually guesstimate the loss, err on the side of caution and shoot for lower carbonation, and use a calculator to figure the exact amount. It usually ends up in the neighborhood of about 2.5-3.5 oz of corn sugar.