Rule of thumb

What is your rule of thumb for bulk priming?

I have been using 1 oz per gallon but it does not seem to be enough. The beer is not becoming as carbonated as I would have wished. I have beers of varying ages but they all seem to be relatively young. Should I wait and see what happens? What should I do for future batches?

My 'rule of thumb' is to look it up each time, based on style/preference- 1 oz per gallon sounds substantial, how long are you letting it sit (days? weeks?), also 1 oz of...priming sugar, or are you using something else?

http://www.northernbrewer.com/priming-sugar-calculator/

John Palmer says: 1. Boil 3/4 cup of corn sugar (4 oz by weight), or 2/3 cup of white sugar, or 1 and 1/4 cup dry malt extract in 2 cups of water and let it cool.

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

Austin Homebrew Supply always sends you a 5oz packet of priming sugar, so that's just what I would use for my batches back when I would buy kits.

More recently, I just used Palmer's "2/3 cup of cane sugar" for 5 gallons of Ed's apfelwein and it turned out delicious.

As Kennedy says, you can never go wrong with just checking the style and using that amount.

At least 2 weeks. Corn sugar