Priming sugar

SewerRanger · 02-10-2008, 04:45 PM

I was wondering how much priming sugar should you use in your beer? I made a stout with a starting gravity of 52 (still fermemting so no FG yet). All the kit beers use 5oz priming sugar with 2 cups water. Is this the norm or should I use a little less?

**Sea** · 02-10-2008, 04:55 PM

For bottling, yes 5-6 oz is the norm, but this depends on the style of beer. For kegging it's more like 2.5 oz, but I prefer to force carb using CO2.

Blender · 02-10-2008, 05:28 PM

Stouts generally are not as carbonated as pale ales so a bit less might be more to style. Here is a chart from How To Brew which may help.

http://www.howtobrew.com/section1/chapter11-4.html

PseudoChef · 02-10-2008, 05:33 PM

I don't know...with my personal experience, I've found that even 4 oz priming sugar is over-carbonated. I usually go 3-3.5 and get good results.

But yeah, YMMV.

Got Trub? · 02-10-2008, 05:33 PM

Here's a calculator that I use. It calculates your priming sugar based on style, your beers current temp and can convert to different priming sugars.

http://hbd.org/recipator/

GT

SewerRanger · 02-14-2008, 01:18 PM

After using the calculator, I'm sticking with 3 oz. I'll let you all know in 3 weeks if my bottles explode or not.

SewerRanger · 03-15-2008, 07:14 PM

bottles didn't explode and I think the carbanation is dead on.