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Old 09-05-2011, 08:09 PM   #1
Sep 2011
Tucson, AZ
Posts: 20
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Which one should I use?

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Old 09-05-2011, 08:19 PM   #2
DoubleAught's Avatar
May 2011
Seymour, Indiana
Posts: 1,247
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I would recommend priming sugar. You can prime more to the style of beer you are brewing.
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Old 09-05-2011, 09:23 PM   #3
Jan 2010
Gresham, Oregon
Posts: 549
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#2 for priming sugar dissolved in 2 cups of boiled and cooled water.


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Old 09-06-2011, 10:13 AM   #4
Oct 2010
Leola, PA
Posts: 17

Use priming sugar, but it's useful to keep a pack of priming tabs on hand for when you forget to add the priming sugar before bottling... not that I'd know anything about that

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Old 09-06-2011, 10:15 AM   #5
Sep 2008
Finger Lakes
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Old 09-06-2011, 12:55 PM   #6
chrismontgomeryil's Avatar
Aug 2011
Joliet, Illinois
Posts: 34

There's a great post that discusses a formula for priming sugar - which gives you more control over your carbonation levels. After searching, I can't find it again. Check the style guidelines for the beer you are brewing for proper carbonation of your style - you have lots more control using priming sugar (confectioner's sugar) - and can probably pick it at your grocery store cheaper than that charged online. Carb tabs are too expensive and don't let you finesse your carbonation levels.

A great tool online is:

It has the recommended CO levels per beer style, and you punch in the other data, including desired CO volumes and it will tell you how much sugar to add. I have not used this calculator, however, so no promises! It is discussed on HBT, here:

If you want to do the calculations yourself using hard numbers, here is the post (which I copied and saved on my computer, which is why I have it, but can't find it on HBT) . . .

Calculations for Bottling Baby Beers

I was looking to find the formula to find the amount of corn sugar for bottling and there was a ton of info out there... I just wanted to put this here since it might help someone in the future.

My formula is (in mixed measurements):

grams of corn sugar = gallons * (volume wanted - volume @ current temperature) * 15.15g

Or in Metric:

grams of corn sugar = Liters * (volume wanted - volume @ current temperature) * 4g

Or all in US:

ounces (weight) of corn sugar = gallons * (volume wanted - volume @ current temperature) * 0.55oz

I used the figures found on this website:

I wish the residual CO2 amounts were linear but they aren't.

Let me know if I messed up the math and I'll fix it


Good luck! I'm still learning, too - but carbonation has not been a problem since I started actually calculating it. Your beers will taste more the way you might expect them too, properly carbonated.

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Old 09-06-2011, 07:38 PM   #7
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Feb 2011
Sheffield, Ohio
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I've done both,& I have to agree that bulk priming is better. The cooper's carb drops tend to over carbonate in 7 weeks or so. Tasty brew has a nice priming calculator to determine how much sugar to add per BJCP style guidelines. I dissolve it in 2C of hot water & cool down to current temp. That's what I use for the priming calculator.
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