Hey, all
I’m brewing a stout for the first time this weekend (NB’s Big Honkin’ Stout) and I have a question on priming sugars that I thought I’d ask well in advance of bottling day. My last batch of ale turned out awful, partially, I think, due to the fact that I didn’t use enough of the stuff. My question is twofold:
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What’s a good rule to live by as far as how much carbonation should go into what kind of brew (generally speaking)?
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How do you determine how much sugar makes the amount of CO2 desired in question #1?
I’d like to get better at bottling before I go the keg route, so it’d be good to know some general rules for priming and bottle-conditioning. Thoughts?
Thanks!
Try this link. it should give you what you need.
http://www.northernbrewer.com/priming-sugar-calculator/
I will tell you this, that most of the time, I use 4.5 oz of corn sugar, and I get a very nice carbonation out of it.
^^^^Nice Link! Now I have to figure out how to use it.
[quote=“paultuttle”]Try this link. it should give you what you need.
http://www.northernbrewer.com/priming-sugar-calculator/
[/quote]
Beautiful! Definitely going in the bookmarks. Thanks!
And, welcome to the group. A great source of knowledge here
I like .85 oz/gallon beer (I’ve been using cane sugar, which has slightly higher carbonating potential than corn) for most beers. For a stout I’d probably drop down to .75. For corn sugar, that would probably .9 oz and .8 for the same effect. For me, volumes are a useless complication, since I’m not brewing for a contest, and personal taste is the real standard anyway. An oz per gallon makes fizzy beer, adjust down from there to taste.