To that bottle how much priming sugar do you ue

[olotti]

Specifically for IPA's how many oz's of corn sugar do you use? I was doing 4.5oz of corn sugar since last yer and that seemed to work then tried 5oz and that was def overcarbed, now I finding my 4.5 oz's over carbing also, so I was thinking about going back to 4oz. How many oz of dextrose or whatever you use do you use. Typically I cold crash until day of bottling down to 40def then I'll bring my carboy inside for it to warm until I bottle which could be hours but usually the fermometer temp is at about 55 deg when transfer t o the bottling bucket and top primary ferment temp is 68 deg.

 

[Pkrd]

Use a priming calculator, temperature is based on the max temperature after fermenting is complete.
http://www.brewersfriend.com/beer-priming-calculator/

 

[Bilbo1usa]

For IPAs I use from 3/4 cup up to 1 cup of sugar for 2 cups of water.
Typically right between the two...what's that...7/8 cup?
That'll be good and bubbly.

Cold crash for 2 days (at least) at 32f.

Bring the water to a boil with the sugar for 3 mins.
Dump into the bottling bucket when it has cooled to about 70f.
Siphon in beer and gently stir before bottling.

 

[unionrdr]

Here's a couple priming calculators I use-
From Northern Brewer; http://www.northernbrewer.com/priming-sugar-calculator
From tasty brew; http://www.tastybrew.com/calculators/priming.html
I just used 4.1ozs of dextrose for about 2.4 Vco2 on my Hellfire IIPA the other day. That's a good range for IPA's. I use a $20 digital scale from Walmart to weigh out priming sugar, hops, extracts, etc, since the calculators usually go by weight anyway.

 

[dmtaylor]

5/8 cup table sugar for 5 gallons works great. Corn sugar is more expensive and you'll get the same results from regular table sugar like cane or beet sugar. I've been using cane sugar for like 100 batches, works great.

 

[olotti]

Here's a couple priming calculators I use-
From Northern Brewer; http://www.northernbrewer.com/priming-sugar-calculator
From tasty brew; http://www.tastybrew.com/calculators/priming.html
I just used 4.1ozs of dextrose for about 2.4 Vco2 on my Hellfire IIPA the other day. That's a good range for IPA's. I use a $20 digital scale from Walmart to weigh out priming sugar, hops, extracts, etc, since the calculators usually go by weight anyway.

I think I'm going to move down to 4oz on my next couple batches and see how that goes. I have a little scale myself I weigh everything out with, just for whatever reason 4.5 oz seemed ok before but who knows maybe it was over carbonating and I just didn't realize it seeing as I was brand new into brewing.

 

[unionrdr]

4.5 ounces of priming sugar would bring your Vco2 a little over 2.5 volumes. A tad high for the style, which is typically 2.3 to 2.4 volumes. So 4ozs would be a tad under 2.4 volumes...

 

[dmtaylor]

When in doubt, use less than the standard recipes tell you. They always seem to aim high for some reason. If 4 oz is more to your liking, then that's what you should use. I haven't weighed my sugars but my understanding is that my 5/8 cup might be approximately the 4 oz that people throw around.