Hoobs
New Member
From my research there seems to be 2 schools of though. The first one is simply to use 5oz of priming sugar for a 5 gallon batch going into bottles. The second seems to use a chart or calculations based on the amount of carbonation desired and the fermentation temperature.
I have a golden ale in the fermenter and I'm trying to plan the next step. It seems I can go with either the 5oz (or .71 cups) or closer to 0.55 cups based on the chart for an amber ale (golden ale wasn't listed). I've read that 5oz is too much and can cause exploding bottles, so I'm leaning toward the 0.55 cups.
What are people's opinions on how much priming sugar to use?
I have a golden ale in the fermenter and I'm trying to plan the next step. It seems I can go with either the 5oz (or .71 cups) or closer to 0.55 cups based on the chart for an amber ale (golden ale wasn't listed). I've read that 5oz is too much and can cause exploding bottles, so I'm leaning toward the 0.55 cups.
What are people's opinions on how much priming sugar to use?