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Old 07-08-2011, 08:37 PM   #1
Mar 2011
San Diego, CA
Posts: 25

Hey Everyone,

I've looked all over this board, and it seems the more I read, the more confused I become. I just started reading about things like the bottle priming calculator on, which is confusing me even more. For my first two brews, I've used extract kits from NB. Both kits say to use 2/3 cup of corn sugar when bottling, which if I am correct is about 5.3oz. Here's the problem, if I plug a German Hefeweizen (my first brew)into the calculator (5 gallons/68 degrees) it says to use 8.5 oz. That seems very high, doesn't it? A Belgian White shows 4oz.

I'm ready to bottle a Tripel IPA this week and the kits says to use 2/3 cup plus 1 or 2 oz. So...what's the best way to go? Buy a scale and use the calculator, or just follow kit instructions.


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Old 07-08-2011, 08:49 PM   #2
Aug 2010
Lincolnton, NC
Posts: 574
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Buy a scale and use the calculator. Its much more accurate and you'll see much more appropriately carbonated beers.
It is not certain that everything is uncertain.

Primary:BCS Clone
Secondary:Oud bruin (2), Raspberry melomel
Bottled: Oktoberfest, Imperial Punkin
Kegged: Wild Ale, Dark Mild
Gallons to date 2012: 47

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Old 07-08-2011, 08:52 PM   #3
JonM's Avatar
Aug 2010
Posts: 7,893
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I don't know the math for conversion, but the ounces in the measuring cup is fluid ounces and I bet the ounces in the calculator is ounces by weight.

Try weighing the stuff you have in the measuring cup and see if it's close to what you need.
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Old 07-08-2011, 09:06 PM   #4
Mar 2011
San Diego, CA
Posts: 25

Thanks guys!

However....8.5 oz for a Hefe? Wouldn't that cause bottle bombs?

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Old 07-08-2011, 09:08 PM   #5
Tinga's Avatar
May 2010
Posts: 1,122
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8.5 oz in a 5 gallon batch seems a bit much. and by a bit I mean a lot.

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Old 07-08-2011, 09:11 PM   #6
Oct 2008
Jasper IN
Posts: 825
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The reason that some styles are calling for more sugar than others is because some styles call for more carbonation than other styles. Example- a heff will be more fizzy than a cask style ale.

Yeah, that seems like quite a bit. If you choose to follow those instructions I would leave a little more headspace than usual, and talk that neighbor you don't like to open the first one... just in case
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Old 07-08-2011, 09:13 PM   #7
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Jan 2009
Richardson, TX
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Old 07-08-2011, 09:38 PM   #8
DoubleAught's Avatar
May 2011
Seymour, Indiana
Posts: 1,247
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Originally Posted by DeafSmith View Post
The chart helps me with some quaestions I have had as well....however, when going from primary to secondary to bottling bucket Im looking a 4.5 gallons or a little less. How would you adjust the chart with lesser volume of beer?
In their efforts to regulate beer quality, the ancient Babylonians, who were among history's earliest brewers, decreed that any commercial beermaker who sold unfit beer would be drowned in their own libation.

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Old 07-08-2011, 09:43 PM   #9
Registered User
Apr 2011
Falcon, CO
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4.5 oz = 3/4 cup = perfect carb levels for the average beer (5 gal). obviously go up or downa bit from there.

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Old 07-08-2011, 11:12 PM   #10
Jul 2011
Cornish, New Hampshire
Posts: 3

Not to hijack the thread or anything, but I've got a somewhat related question that I didn't think deserved its own: If you're replacing corn sugar (or some other sugar) with DME, do you use the same amount? I'm have a recipe that says to use either 1/2 cup of corn sugar or 1 cup of DME, and I figured since it called for 4.5 lbs of DME in the boil and I have 5 lbs I would just use the excess for priming, and, as this is my first batch, I'd like to minimize the problems.

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