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Old 02-18-2013, 06:24 PM   #1
Justkindairish
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Jan 2011
Brooklyn Center, Minnesota
Posts: 7


I am wondering how much priming sugar I should use to carbonate my oatmeal stout. The FG is 1.020 and will be stored at 65 degrees while conditioning. I have been having trouble with too much carbonation with my last two batches. I have even tried tasty brew bottle priming calculator and gotten the same results.
Does anyone have advice on how much corn sugar I should use?

 
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Old 02-18-2013, 06:27 PM   #2
jflongo
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Jan 2013
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Rule of thumb is about 4oz(3/4 cup) with 2 cups of water.

You can be more specific with this chart.

http://www.howtobrew.com/section1/chapter11-4.html

 
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Old 02-18-2013, 07:41 PM   #3
DaNewf
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Aug 2012
Mount Pearl, Newfoundland
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I use 100 grams of dextrose to prime 23 liters of stout. I forget which online calculator I used to come up with that amount but the result is that the stout is not too carbonated (for my tastes anyway).

So that's one guy's opinion.

 
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Old 02-18-2013, 07:44 PM   #4
QuercusMax
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Jan 2013
Twinsburg (Cleveland Southeast), Ohio
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What temperature is your beer at when you bottle/prime? The colder it is, the more residual CO2 it can hold. Does the priming calculator you've used take that into account?

 
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Old 02-20-2013, 02:18 PM   #5
DaNewf
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Aug 2012
Mount Pearl, Newfoundland
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This is the calculator I used for determining my priming sugar.

http://webspace.webring.com/people/m...alculator.html

(you may want to use a couple of calculators and see if they all give the same result)

There is a drop down you can use to get a suggested CO2 volume range for a given style of beer. Unfortunately the range beside Oatmeal stout simply says "?".

I used the value 2.0 which is listed as the low end CO2 volume for a Sweet Stout. My beer temperature is usually 18C when I bottle and I almost always do 23 litre batches. I listed dextrose as my priming ingredient.

Hitting the calculate button gives me 100 grams as my weight of priming sugar.

I'm not sure how important it is to you but I did not take the volume of water (1-2 cups) I used to dissolve the priming sugar into consideration at all.

 
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Old 02-20-2013, 06:12 PM   #6
RIC0
 
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Oct 2012
On my Wifes $hitlist in Indiana
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I use 4.5 oz of table sugar for priming my 5 gal batches of oatmeal stouts. Works perfect at 66-70 room temp.
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