JDFlow

Recipes 

Tonight I bottled 11 bottles with carb tabs, 10 bottles with priming sugar not boiled or diluted with water added directly to each bottle, and 10 bottles with priming sugar boiled and diluted with water. I'll post the results in a couple weeks.

pfgonzo

Recipes 

Sweet! I love show and tell, subscribed!

JDFlow

Recipes 

After about 1 week I decided to check on things...

The beer with the priming sugar added directly to the bottle is carbonated nicely, but will probably get better over the next week. The flavor is really smooth with a clean finish and there is absolutely no sediment in the bottle.

The beer with the priming sugar that was boiled with water is also carbonated nicely (about the same as above). But there is more haze in this beer.

The beer that was carbonated with tabs has more sediment than I've seen in the 3 batches that I've bottled and the carbonation seems a little low. I used Muntons tabs. The package said to use 4 tabs for "normal" carbonation, or 5 for "high" carbonation. I went with 4 for normal. The package also says the beer should be carbonated in 1-2 weeks. It hasn't been quite a week so I'm not totally ruling this method out yet. I'll wait until the 2 week mark to make a definite judgement on their quality.

jasonclick

Recipes 

I subscribed to this thread to keep up with the results. Carbonation has always been one of those things I can't get consistent.

passedpawn

Recipes 

I used those carb tabs twice, in just a few bottles. Never again. They made a mess of the beer.

Table sugar is better than both your test subjects. Use 9% less than what you used in priming sugar (dextrose). It works exactly the same as dextrose, just as fast (at least the difference was imperceptible to me), and never runs out (at my house, anyway). BTW, cane sugar and beet sugar are both the same thing, table sugar, which is sucrose.

__________________
Now there's some take delight in the carriages a rolling
and others take delight in the hurling and the bowling
but I take delight in the juice of the barley
and courting pretty fair maids in the morning bright and early

boscobeans

Recipes 

Munton's tabs are made with Dextrose, DME and propylene glycol alginate...

I use Cooper's a lot. Just (according to the label) glucose. Almost no sediment and they have never failed to carbonate.

OMO

bosco

JDFlow

Recipes 

I used 3/4 tsp dextrose per bottle. Didn't boil it or sanitize it in any way and I like the results of it the best. I have another batch to bottle this weekend. I'll do a few of them with 3/8 tsp and a few with 1 tsp to get an idea of which will work for beers I'd like a higher carbonation in like a witbier or IPA.

JDFlow

Recipes 

I've been meaning to try table sugar. I'll try a few bottles with that in the next batch.

Screech

Recipes 

subscribed. just to see what happens. I've been having carbonation consistency issues also.

Kevin

__________________
"Remember, the only way to really F up your beer is to replace your yeast with ketchup." - NineMilBill

Primary: Victory Hop Devil IPA

Bottled: Delirium Tremens

Bottled: Black Dog Ale

BeardedIdiot

Recipes 

My first batch of beer, I just used 3/4 tsp plain table sugar dumped into the bottom of sanitized bottles, then racked the beer on top of that. All of my bottles carbonated fully, in 7-10 days. I had no sediment in most of the bottles. The only place I got sediment was in the last 3 bottles, where I was pulling very close to the yeast cake and got a little too greedy...