Priming sugar vs elevation

So I am getting ready to prime, and on my last batch the calculators used made for quite a flat wheat beer. Calculators recommended 250 grams or so for a 6 gallon batch. Most of the local shops recommend 290-320 grams for our batches. We are at approximately 3500 ft elevation. I'm thinking about the science of it, and trying to think about why so much extra dextrose is necessary at higher elevations. is anyone else experiencing this?

 

I am in Denver, Colorado and elevation has never been a factor in determining my carbonation level, nor have I ever heard of it being one.

 

My last pilsner was done with 290g on a 23L batch, and I found it had very little head. I typically leave them to carb for 3 weeks at 18-20 degrees before refrigerating. I definitely won't be following the calculators. I bought extra dextrose in case I feel like bringing it a bit higher, as flat beer is a bit boring.

 

Elevation should not make a difference in a sealed bottles priming IMO, i could be very wrong about that though.

As for you using 8.81oz (250gm) for priming thats crazy that you dont have any carb, for wheats and belgians ill usually prime just over 1oz of priming per gallon and get close to 4 volumes which is pretty high. At your rate you should have bottlebombs!

Would like to see what others have to say though.

 

Head retention and carbonation are 2 diff things.

Also warm those bottles up a little and get them to 22-24 even to get proper carb.

Woosh it in your mouth, does it foam up? If so then its carbed and look up grains for head retention (unmalted wheat, carapils)