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A bit of an update... I batch primed my beer to style using the calculator from Northern Brewer and added roughly 116 grams of dextrose to 2 cups of boiling water, then primed when it reached room temp. My beer has been in the bottle for 2 weeks at roughly 19C and I tried one today. It's a bit...

Thanks for the replies! Going off the advice I think I'll be boiling my priming sugar and adding it as I siphon. It also sounds like my LHBS was way off on the amount of priming sugar. I don't have a scale accurate enough to measure the volume of sugar I'll be using so I'll be going off of cups...

Is there any rule of thumb for how much priming sugar is needed, and how much water to boil it in?

In a couple days I'm going to be batch priming and bottling my first batch. It's a Coopers IPA kit, and has been in the primary fermenter for 3 weeks. The brew has been sitting at a relatively steady 19C and totals 5 gallons. My LHBS suggested if the FG was between 1.004-06 they typically add...

2 week update on my first batch. Primary completed after 6 days (the brew was in my basement wrapped in a blanket and was between 19-21C). My FG is 1.003 (OG 1.034). Assuming I took my readings correctly I should be around 4.0% ABV. Tried a sample tonight, not bad! A bit weak for an IPA, but...

Thanks for the reassurance! The fermentation bucket I purchased doesn't have volume marks, but the woman at the store told me that the line on the inside of the pale is 5gal and this is what I topped up to when all was said and done, so I'm assuming she is correct. Once I've transferred the...

5gal total in the fermenter.

Unfortunately my kit didn't come with instructions and everything I found online was pretty vague so I'm not 100% sure where I should be at for OG. Total extract volume was 1.7kg, added 500g LDM and 500g dextrose. Thinking I could have added another 500g of sugar..

After doing a bit of reading.. 1.034 seems pretty low, especially for an IPA. I went 50/50 LDM and dextrose to 1kg. Should I have added more sugar?

Brew day is complete! Sanitized the crap out of everything, stuck to the plan and got the temp around 22C before I added the yeast. I ended up adding the malt/dextrose as I was topping up the water to temperature, just to let it mix thoroughly. The only hiccup was as I was putting the airlock on...

Thanks for the advice! Would you suggest I transfer at least once for batch priming and bottling? If I bottle from the primary vessel after terminal gravity I'm assuming I'll still need to batch prime for carbonation?

Hey Bill, I've actually written everything out like you suggested, I just hope I'm not missing anything. I'm in Cornwall, Ontario.. where abouts are you?

Hey everyone, New to the forum and brand new to brewing! My dad used to brew wine and beer at home in the early/mid 90's and hasn't touched his gear since. He gave me all of his stuff a few years ago and I'm finally getting around to using it. I have a 5gal plastic pale, 2x 5gal glass carboys...