Priming calcs

[Abk]

So I brewed an Irish red, some months back, as my first batch ever. It turned out great except for the carb level. In retrospect I was able to realize the error of my ways I did not use enough priming sugar. Fast forwarding to now I have a double IPA ready to be bottled. I really don't want to mess it up my Un carbonated taste test was amazing. I'm rambling here, the recipe says to use 4.5 oz of corn sugar in two cups of water to make my priming solution, however the priming calf on the brew software I use (Brewers friend) says to use 3.3. Was wondering what I should follow as this created problems for me last time. Any past experiences in priming sugar would be helpful. The batch is 5 gallons and I keep it around 66-68 degrees Fahrenheit, planning on using corn sugar to carbonate.

 

[Yooper]

So I brewed an Irish red, some months back, as my first batch ever. It turned out great except for the carb level. In retrospect I was able to realize the error of my ways I did not use enough priming sugar. Fast forwarding to now I have a double IPA ready to be bottled. I really don't want to mess it up my Un carbonated taste test was amazing. I'm rambling here, the recipe says to use 4.5 oz of corn sugar in two cups of water to make my priming solution, however the priming calf on the brew software I use (Brewers friend) says to use 3.3. Was wondering what I should follow as this created problems for me last time. Any past experiences in priming sugar would be helpful. The batch is 5 gallons and I keep it around 66-68 degrees Fahrenheit, planning on using corn sugar to carbonate.

I don't use priming calculators, but I use .75 ounce of corn sugar per finished gallon for "lower" carbed beers and 1 ounce of corn sugar per finished gallon for more highly carbed beers. I would not use less than 4 ounces of priming sugar, depending on how much finished beer you have in your fermenter. 4.5 ounces sounds about right to me.

 

[feinbera]

Where did you get the recipes? A lot of recipes written with newer homebrewers in mind (e.g., most general homebrewing books, kits, recipes from LHBS, etc.) take an "err on the side of caution" approach to priming, to make sure you don't end up with flat beer even if you screw everything up. If this may be the case for your recipe, I'd definitely believe the priming calculator.

 

[Greg1Cruickshank]

I don't use priming calculators, but I use .75 ounce of corn sugar per finished gallon for "lower" carbed beers and 1 ounce of corn sugar per finished gallon for more highly carbed beers. I would not use less than 4 ounces of priming sugar, depending on how much finished beer you have in your fermenter. 4.5 ounces sounds about right to me.

I'm going to have to try this ratio

I consistently seem to get over carbed gushers for stouts, and I'm not sure why.

The same ratio carbs other beers without a problem.