Priming calculators what to believe?

[Piruz]

Each priming calculators give different amounts of sugars to use. Seriously how is this possible, when it's math and science, not something you would just made up.

And Im talking about 1 gram difference/litre, and especially when trying to calculate priming with DME, differences are huge between calculators.

So try and error? No thanks, dont wanna end up with bottle bombs...

 

[aulrich]

I have the same issue, The brew software says 105g for 2.5 volumes
this chart says 150ish counting on some residual carbonation

http://byo.com/resources/carbonation

 

[doug293cz]

The math is pretty straightforward, but variations can come from the assumptions about how much carbonation is in the beer after fermentation. It's easy to calculate the amount of CO2 that would be in the beer if it is in equilibrium with the headspace, but some calculators may apply a "fudge factor" assuming that the beer hasn't had time to come to equilibrium with the headspace. This can cause variations.

Another source of variation might be different assumptions about the potential of DME when used for priming. There shouldn't be any variation of this type for table sugar or corn sugar.

What priming calculators have you been using?

Brew on

 

[Vandulus]

One thing that tripped me up for a while was basing the calculations on assumed, not actual bottling volume. Now the first thing I do before any priming calculations is to transfer the batch to my bottling bucket and measure the actual volume. This has given me much better results.

 

[aulrich]

Beersmith and the posted chart, for myself.

I could be running beersmith wrong I may have missed a re-calc priming button. i'll have to take a look.

I am just returning to the hobby after a 10 year break, back in the day of 23l extract brews it was 1 cup of priming sugar. Back then I don't remember it being common to vary too much from that.

 

[TasunkaWitko]

You'll never know for sure until you download the app that actually calculates the exact number of bubbles in your poured beer.

 

[ncbrewer]

One thing that tripped me up for a while was basing the calculations on assumed, not actual bottling volume. Now the first thing I do before any priming calculations is to transfer the batch to my bottling bucket and measure the actual volume. This has given me much better results.

Yes - if you use the volume in the fermenter, you'll get too much carbonation. I estimate the (bottling volume)fermenter volume) ratio from previous measurements and get good results.