Priming Sugar - Follow the recipe or follow the calculators?

Tomorrow, it will be 14 days since I brewed a True Brew Amber Ale extract kit and I'm super stoked to bottle tomorrow. I'm currently getting my checklist together and had a question regarding the amount of priming sugar to use?

My kit came with a 5 oz. packet of undefined 'Priming Sugar' for which the recipe calls for all 5 oz. to be boiled, then cooled before being added to my bottling bucket. However, according to TastyBrew.com's Priming Sugar Calculator, it says I should use 4.2 oz. of Dextrose or 4 oz. of Sucrose.

For one question, how do I know if my sugar packet is Dextrose or Sucrose? With the other question being do I follow the recipe and use all 5 oz. or trust the calculator and add more along the lines of 4 oz? The only area in my house that has the ideal temp range for conditioning is our linen closet and the wife would have my head if our linens got bottle bombed

Thanks for any advice, comments and opinions!

Happy Brewing!

 

I just checked my calc. What was your highest temp at fermenting? What volume of CO2 do you want? How much beer? I get that 5 gallons at 18C/64F, 2.5 volumes, it's 5oz of dextrose. Me? I'd just use the 5 oz bag because it's close enough.

 

Hey thanks for the reply!

My highest temp was about 65 degrees for a 5 gallon batch. I honestly have no idea the amount of CO2 volume I want but the calculators seem to suggest about 2.5 for the Amber Ale's, which I guess would be about normal?

I have a couple hours until I start bottling so unless I hear otherwise, I will just go for the whole 5 oz. Thanks again tektonjp!

Happy Brewing

 

Good luck and Prosit! (in a couple of weeks)