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Old 04-15-2010, 05:55 PM   #11
DmentD
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Feb 2010
Austin, TX
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You should be fine using the full amount. Here are a few sites that can be useful for future priming calculations (if you want to be accurate to the style of beer your brewing, etc.):


TastyBrew's Bottle Priming Calculator



John Palmer's "How To Brew" Calculation Chart


Frankly, I'm lazy, and TastyBrew is easy to use. *grins*

There has been heated debate over what constitutes the correct "bottling temperature" to be used for the calculations -- temperature of the beer at the actual time of bottling (as some lager/crash cool right before bottling), or the highest temperature reached during/after fermentation regardless of what the temperature is actually at for bottling, as that will dictate the amount of residual CO2 still in the beer, and that will affect how much priming sugar you use when you bottle. I'll let you make up your mind about what side of the fence you're on (and some interesting reading on it can be found HERE).

Cheers, and welcome to the obsession!
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Old 04-15-2010, 08:44 PM   #12
Grover
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Apr 2010
Forest Grove, OR
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I remember that first taste of the first batch and thinking the same thing. Awesome. I couldn't wait the full amount of time either. They guys down at my LBHS actually suggest 6-8 oz. of corn sugar depending on how much carbonation you want.

 
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Old 04-15-2010, 08:50 PM   #13
BADCL0WN
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Dec 2009
Columbus, Ohio
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FYI- 6 to 8 oz of priming sugar per 5 gal batch will certainly give you bottle bombs! Thats like carbing to 3.5 or 4.0 vol. 5oz is the most you should use on a 5 gal batch. Check the guides posted above, they will help you decide.

 
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Old 04-15-2010, 08:53 PM   #14
JerTheRipper
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Mar 2010
Charlottesville, VA
Posts: 20
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Quote:
Originally Posted by SNPorter View Post
Way cool man! I've got the same kit sitting in a secondary right now and it's my first home brew as well. Hope it turns out as good as yours, it's looking good so far.
Wow, I, too just racked that same kit to a secondary yesterday and it's my first brew.

 
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Old 04-15-2010, 09:48 PM   #15
Grover
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Apr 2010
Forest Grove, OR
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Quote:
Originally Posted by BADCL0WN View Post
FYI- 6 to 8 oz of priming sugar per 5 gal batch will certainly give you bottle bombs! Thats like carbing to 3.5 or 4.0 vol. 5oz is the most you should use on a 5 gal batch. Check the guides posted above, they will help you decide.
You're right. The information was actually 3/4 - 1 cup priming sugar which is right around 5 oz. For some reason I was equating 3/4 - 1 cup with 6 - 8 oz. My bad.

 
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Old 04-16-2010, 05:13 PM   #16
Grinder12000
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Jul 2008
Columbus WI
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Most priming sugar I every use is 5 oz in a Hefe. 6 to 8 oz would be exciting though LOL
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Old 04-16-2010, 05:24 PM   #17
KFBass
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Jan 2010
Hamilton, ON
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Something about using a volume measurement for priming sugar freaks me out. You wouldn't use 3 cups of DME would you?

On the other hand, I use metric measurements for priming sugar, and thus have nothing of use to contribute to this conversations

Seriosuly though, I generally try to go for the middle to high end of carbing to style. I don't thin kid like an undercarbed hefe or an over carbed bitter or whatever. The differences are roughly within 50g but it does make a difference.

 
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Old 05-03-2010, 03:19 PM   #18
fg12351
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Mar 2010
Indiana
Posts: 31
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OK, it's not all roses.

Some of the bottled beer is alot darker after pouring and has more of a bite to it that I am contributing to burned extract on our crappy electric range. The flavor is tolerable. We had to boil the wort in 2 separate smaller containers because of the above aforementioned range. When it came time to pour the two into the fermenter, they appeared to have difference consistencies. If I have variation bottle to bottles should I have done more mixing at some point?

Thanks,

FG12351

 
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Old 05-03-2010, 03:59 PM   #19
deathtractor
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Apr 2010
y-town
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just racked that same kit to a secondary last night...added a little bit of honey though!

 
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