Priming Sugar

[BrewInTheFort]

All of the recipes I've been following from my LHBS call for 3/4 cup corn sugar when bottling a 5 gallon batch. This has been consistent for Brown Ale, Pumpkin Ale, Scottish Ale, etc. Does the 3/4 cup rule work for all beers?

It seems when I run the numbers through a couple of bottle priming calculators with some realistic but not exact numbers, the amount may vary by a 1/4 cup or so.

Also, has anyone taken the online beer calculators and transferred them into an overall Excel Spreadsheet? Any advice on where to go to see how all the calculations were performed?

Thanks in advance.

 

[Ace_Club]

The 3/4 cup is a good general measurement for beginning brewers (and often times advanced brewers as well). However, when you start trying to duplicate styles that have either lower or higher carbonation levels than normal, you can play around with the amount of priming sugar added to achieve those different carbonation levels.

 

[ETCS]

Here is a good website for determining priming sugar. Just select your type of beer, it gives the recommended CO2 volume for the type of beer and fill in all of the fields. I have used this many times. Seems to work well.

http://www.tastybrew.com/calculators/priming.html

 

[BrewInTheFort]

Yes, I've used a similar website that gave me volume (tsp). It was just off by a 1/4 cup from the original 3/4 cup rule that I was following. Wondered how much of a difference it would make.

Also, would still like to find where all of the calculations are made so I can create my own master spreadsheet that has all of the information on brewing in it. I'm leary that the online calculator that I get used to may disappear one day.