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Old 03-25-2012, 05:30 PM   #1
RyQue
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Default Priming sugar for a Belgian strong

Hello all. As the bottling day nears for my belgium strong, I can't help but wonder if the amount of priming sugar i need to use differs from that of a "standard" gravity beer. Usually i would bottle around 1.014ish, but my target for the strong ale is 1.022ish. I would hate to make a war zone in my living room.
Any advice is well accepted!
Cheers.

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Old 03-26-2012, 12:40 PM   #2
strongarm
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I did 5oz corn sugar in my belgium quad. My OG was 1.112 and FG 1.030. After 3 months in the bottle it's still carbing up.

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Old 03-26-2012, 03:48 PM   #3
zachattack
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The amount of priming sugar you add is based on a few variables (temperature, volume, desired CO2 volumes) but gravity is not one of them. There are plenty of priming calculators, Google around for some.

And please... Belgium is a noun, Belgian is the adjective. You're making Belgian beers, not Belgium beers.

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Old 03-27-2012, 10:07 PM   #4
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Lol. Grammar was never my strong point! Thanks for the info. Will prolly bottle my belgian today.
Cheers

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Old 03-28-2012, 12:01 AM   #5
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Strongarm is right though, it usually takes a while for the stronger beers to carb up. But you definitely don't want to compensate by adding more sugar, then as the beer ages out it'll become overcarbonated. Good luck!

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