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