priming sugar - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > priming sugar

Reply
 
Thread Tools
Old 07-14-2013, 02:50 PM   #1
CliffMongoloid
Recipes 
 
Jan 2012
Prompton, pa
Posts: 3,182
Liked 579 Times on 426 Posts



Im going to bottle today and i have 5 gallons of an all cascade pale ale

i have been reading that you should not use the whole 5oz package of priming sugar that i bought....

I guess i have 2 questions... Whats the best online calculator to use?

And does the current temp of the beer matter that mich?
__________________
Instagram - mongoloidcliff

Snapchat - mongoloidcliff

 
Reply With Quote
Old 07-14-2013, 03:01 PM   #2
drawdy10
Recipes 
 
Apr 2011
brookings, sd
Posts: 366
Liked 21 Times on 17 Posts


Yes, enter the current temp of the beer and follow the calculations. NorthernBrewer.com/priming is the one I use and it has never failed me

 
Reply With Quote
Old 07-14-2013, 03:20 PM   #3
Braufessor
HBT_SUPPORTER.png
 
Braufessor's Avatar
Recipes 
 
Dec 2011
NE Iowa, Iowa
Posts: 3,069
Liked 852 Times on 595 Posts


Curious - why does the "current" temperature of the beer matter? Wouldn't the temperature you plan to condition at matter more? I am not seeing how current temperature of beer affects the amount of available sugar you are delivering for the yeast to eat during conditioning period. What am I missing?
__________________
Kegged/Serving: Citra/Mosaic/Galaxy IPA, Blonde Ale, Oatmeal Stout, Amber Ale, American/Czech Pilsner, Farmhouse Saison
Bottled
: Bourbon Barrel Maple Coffee RIS
Primary: Czech Dark Lager, Oatmeal Stout, American Amber, Blonde, Citra/Mosiaic/Galaxy IPA
Secondary/Lagering: Helles
Future Brews: Scottish 70, Dark Mild, American Pils, Bo Pils, APA....... More...... More....... Beer.......

 
Reply With Quote
Old 07-14-2013, 03:52 PM   #4
Billy-Klubb
HBT Berry Puncher
HBT_SUPPORTER.png
 
Billy-Klubb's Avatar
Recipes 
 
Nov 2012
Windom, MN
Posts: 11,608
Liked 5898 Times on 3469 Posts


you're missing a cheeseburger, Braufessor.
__________________
There is a difference between pride and arrogance. Which do you hold in your heart?
Quote:
Originally Posted by Helen Williams View Post
"If ceramic squirrels are banned, only druks will have ceramic squirrels!"
Quote:
Originally Posted by Randar View Post
I've plenty of legit material... No need to go making up quotes for your sig.

 
Reply With Quote
Old 07-14-2013, 03:59 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,214
Liked 7718 Times on 5421 Posts


Quote:
Originally Posted by Braufessor View Post
Curious - why does the "current" temperature of the beer matter? Wouldn't the temperature you plan to condition at matter more? I am not seeing how current temperature of beer affects the amount of available sugar you are delivering for the yeast to eat during conditioning period. What am I missing?
You're right, partially!

Conditioning temperature and current temperature do not matter. The only way temperature matters is the fermentation temperature at or after fermentaion.

Here's why- the calculators (which I HATE by the way!) try to guestimate the probably amount of dissolved co2 in the beer. Since warmer temperatures cause more co2 to exit the airlock, a beer fermented and kept at 62 would have more dissolved co2 in it than a beer fermented at 65 and then raised to 72. That's why you should use the highest temperature the beer ever reached with an airlock on it.

Now, as to why I hate those calculators- first, because of the temperature issue as mentioned. Secondly, the whole priming "to style" thing. Sure, it's true that traditionally English cask ales are almost flat while geuze is highly carbed- but most people are accustomed to bottled beer commercially always being in the 2.4-2.6 volumes of co2 range. If you prime "to style" using those calculators, you could have a flat English bitter or a bottle bomb of gueze.

That's a long way of saying that in general, use .75 ounce- 1 ounce corn sugar per finished gallon of beer. If you want a slightly lower carb, use the .75 ounces. If you want a decent carb like a commercial beer, use 1 ounce corn sugar per gallon. In other words, 4-5 ounces of corn sugar by weight per batch. It always works!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 07-14-2013, 04:07 PM   #6
Totes
Recipes 
 
Dec 2012
Bend, Oregon
Posts: 302
Liked 130 Times on 79 Posts


Typing in the temp in which fermentation 'completed' at, is just a tool to "estimate" how saturated the beer is with co2, from the fermentation.
There are many other factors contributing to residual co2, so no, it doesn't matter that much.
I've found that just about every online calculator gives the exact same priming sugar suggestion.

 
Reply With Quote
Old 07-14-2013, 04:38 PM   #7
Braufessor
HBT_SUPPORTER.png
 
Braufessor's Avatar
Recipes 
 
Dec 2011
NE Iowa, Iowa
Posts: 3,069
Liked 852 Times on 595 Posts


Quote:
Originally Posted by Yooper View Post
You're right, partially!



Here's why- the calculators (which I HATE by the way!) try to guestimate the probably amount of dissolved co2 in the beer. Since warmer temperatures cause more co2 to exit the airlock, a beer fermented and kept at 62 would have more dissolved co2 in it than a beer fermented at 65 and then raised to 72.
oh - that makes sense. Did not think about the CO2 the beer was already holding.

I have never really measured priming sugar that specifically -Just always went 2/3 - 3/4 cup to 5 gallons when I was bottle conditioning.
__________________
Kegged/Serving: Citra/Mosaic/Galaxy IPA, Blonde Ale, Oatmeal Stout, Amber Ale, American/Czech Pilsner, Farmhouse Saison
Bottled
: Bourbon Barrel Maple Coffee RIS
Primary: Czech Dark Lager, Oatmeal Stout, American Amber, Blonde, Citra/Mosiaic/Galaxy IPA
Secondary/Lagering: Helles
Future Brews: Scottish 70, Dark Mild, American Pils, Bo Pils, APA....... More...... More....... Beer.......

 
Reply With Quote
Old 07-14-2013, 05:57 PM   #8
unionrdr
Heavyweight homebrewing author
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 38,902
Liked 3670 Times on 3154 Posts


I use a digital scale I got at Walmart for $20. It goes to 10lbs. Pounds,kilograms,grams & ounces.
__________________
NEW books on amazon/Kindle! Check it out now...
Home Brewing- https://www.amazon.com/dp/B00PBAP6JO
Distopian Sci-Fi- https://www.amazon.com/dp/B00NTA0L6G
New! John Henry- https://www.amazon.com/dp/B01GBV3UXU

 
Reply With Quote
Old 07-14-2013, 09:05 PM   #9
CliffMongoloid
Recipes 
 
Jan 2012
Prompton, pa
Posts: 3,182
Liked 579 Times on 426 Posts


Quote:
Originally Posted by Yooper View Post

You're right, partially!

Conditioning temperature and current temperature do not matter. The only way temperature matters is the fermentation temperature at or after fermentaion.

Here's why- the calculators (which I HATE by the way!) try to guestimate the probably amount of dissolved co2 in the beer. Since warmer temperatures cause more co2 to exit the airlock, a beer fermented and kept at 62 would have more dissolved co2 in it than a beer fermented at 65 and then raised to 72. That's why you should use the highest temperature the beer ever reached with an airlock on it.

Now, as to why I hate those calculators- first, because of the temperature issue as mentioned. Secondly, the whole priming "to style" thing. Sure, it's true that traditionally English cask ales are almost flat while geuze is highly carbed- but most people are accustomed to bottled beer commercially always being in the 2.4-2.6 volumes of co2 range. If you prime "to style" using those calculators, you could have a flat English bitter or a bottle bomb of gueze.

That's a long way of saying that in general, use .75 ounce- 1 ounce corn sugar per finished gallon of beer. If you want a slightly lower carb, use the .75 ounces. If you want a decent carb like a commercial beer, use 1 ounce corn sugar per gallon. In other words, 4-5 ounces of corn sugar by weight per batch. It always works!
Thank you.... This was very helpful and informative... I went with 4.5 to see if i can tell a difference
__________________
Instagram - mongoloidcliff

Snapchat - mongoloidcliff

 
Reply With Quote
Old 07-18-2013, 03:00 PM   #10
drawdy10
Recipes 
 
Apr 2011
brookings, sd
Posts: 366
Liked 21 Times on 17 Posts


Another common problem I see is that people measure priming sugar assuming they have say, 5 gallons of beer. I always calculate and measure priming sugar based on the amount of beer that makes it into the bottling bucket after racking off the fermenter.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
cane sugar vs priming (corn) sugar for priming... timgman Beginners Beer Brewing Forum 11 10-24-2012 12:13 AM
Table sugar vs. invert sugar priming amounts badmajon Bottling/Kegging 2 10-11-2011 05:43 PM
Using Residual Sugar as Priming Sugar in Bottle and then Keg Conditioning SacredBrew Cider Forum 4 02-25-2011 10:23 PM
Plain table sugar+corn sugar for priming? HOOTER General Techniques 6 04-17-2009 10:21 PM
Belgian candy sugar instead of corn sugar for priming? Phan71 Recipes/Ingredients 3 08-04-2008 04:17 PM


Forum Jump