I’ve seen so many different amounts of priming sugar to use… From 4oz to 6.5oz. Obviously, the style of beer dictates how much bubbly you want… But how much priming sugar to you use for a standard beer? Also… Corn sugar or table sugar? Does it matter?
5/8 cup table sugar or 3/4 cup corn sugar for 5 gallons. I don’t vary from these amounts much even when making wheat beers, Belgians, etc. If anything I’d go a little lower when making an English style beer. But that’s about it.
Depends if bottling or kegging. For kegging I use 1/2 cup corn sugar or table sugar (doesn’t matter IMO/experience) and if I use honey then I go to 3/4 cup. I don’t bottle . . . if I do, it’s straight from the taps and the beer is already carbed by that time. Of course technically it matters per style as well, but this is what I do and what has been working for me.
:cheers:
