Priming sugar

[Teufelhunden]

I lost about half a gallon of my beer during transfer to secondary. My directions call for 3/4 cup of priming sugar, should I stay with this amount or should I make adjustments? I have also thought of using priming tabs to make sure everything is even...What do you guys think?

 

[JLem]

so, you're bottling 4.5 gallons instead of 5? If so, you lost 10%, so you could reduce your priming sugar by 10% (~2/3 cup instead of 3/4). However, 3/4 would probably be just fine.

But if you really want to fine tune your priming, you should measure by weight and use a priming calculator (like http://www.tastybrew.com/calculators/priming.html)

 

[PT Ray]

I'll second the 2/3 cup. Well, I was actually using 1/2-2/3 cups of table sugar for 5 gallons before force carbing. What do you normally use for 5 gallons and were you happy with it? If so than cut it by 10%.

 

[BierMuncher]

Kind of depends on the style of beer you brewed. If it's an english ale you'll want to be more conservative for a lower carb'd beer. If it's a standard American Ale, go with the pro-rata method already mentioned. If it's a wheat beer, ratchet your priming sugar up a bit for a more appropriate (higher) carbonation.

 

[Teufelhunden]

so, you're bottling 4.5 gallons instead of 5? If so, you lost 10%, so you could reduce your priming sugar by 10% (~2/3 cup instead of 3/4). However, 3/4 would probably be just fine.

But if you really want to fine tune your priming, you should measure by weight and use a priming calculator (like http://www.tastybrew.com/calculators/priming.html)

I really like this calculator. I am going to bottle a Kolsch and the directions do not say what my C02 should be. Anybody know?