Stout Carbonation

I'll be bottling my American Stout this weekend and I would like to get the carbonation level correct for the style. The place I order from online sends you 3/4 cup of sugar for bottling. I have used the entire 3/4 for my American Pale Ale and the carbonation level came out perfect.

Now there are a few different factors with this stout. Obviously I will want a lower carbonation level than the APA. Also, the temperature for bottle conditioning will be around 65 degrees. I don't have a scale to measure out the exact ounces so I'm thinking I will use around 2/3 cup to get the correct carbonation level. Palmer's book suggests 3 ounces at 65 degrees to get around 2.1 volume of Co2 which is correct for the style.

So my question is, how much does 3/4 cup of sugar weigh? Would using 3/4 of the 3/4 cup packet get me near where I should be? Am I worrying too much?

Thanks in advance.

American pales run 2.2-2.7 volumes of CO2, stouts are in the 1.7-2.3 range, so I'd shoot for 2/3'rds of 3/4, which is a 1/2 cup.

Roger that. Thanks.

I use this: http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

It will calculate how much sugar, DME etc to use for given styles and compensates for the amount of dissolved CO2 already in your beer depending on temperature.

GT

that calculator is pretty awesome, thanks for the post!

Oh and Yes! You are worrying too much, but that is OK.

cheezydemon said:

Oh and Yes! You are worrying too much, but that is OK.

Click to expand...

Gotta disagree about this. I highly recommend experimenting with carbonation levels and serving temperatures. They make a huge difference on the taste of your beer. A difference of 0.2 volumes is noticeable - especialy in traditionally low carbed beers like Scottish Ales and Bitters.

GT