Quick question, so I'm brewing a Irish Red, bottled it about a week ago. So in the kit I got there was 5oz of priming sugar (dextrose). Not thinking, this being my first brew, I added it all to my 5 gallon batch. Boiled it in 16oz of water, then added to brew. My bottles are stored in my guestroom at about 65-70 degrees or so. Well now, I just found out about bottle bombs and too much priming sugar. Is 5oz going to be too much for this batch? To check, I just opened one of my bottles and its not too carbonated yet. Think it's ok? I don't want exploding bottles in my guestroom!!
Too much priming sugar?
- Thread starter serie171
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bookworm0367
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If you added what came with your kit (the 5oz package), then you are fine. Caveat being that your initial fermentation was also complete before you bottled.
homebrewdad
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Five ounces may be a tad much for the style, but it's nowhere near dangerous territory. 3/4 - 1 ounce of priming sugar per gallon of beer will give you nice carbonation. If you want to hit an exact carb level, use a priming sugar calculator like the one in my signature.
Incidentally - three weeks @ 70 degrees F is the baseline for normal gravity beers to carb up. Lower temps or higher gravities can take longer.
Incidentally - three weeks @ 70 degrees F is the baseline for normal gravity beers to carb up. Lower temps or higher gravities can take longer.
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