Priming Sugar
- Dirt Chicken
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Priming Sugar
Hey guys, haven't bottled in a while and wanted to ask you how much corn sugar is typically used in the standard 23L batch. All I can remember is maybe 1.5Cups to 1Cups water.
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- mr x
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Re: Priming Sugar
I put 2-2.5 oz in a keg.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. 

- Dirt Chicken
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Re: Priming Sugar
Thank you Robert!
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- Tony L
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Re: Priming Sugar
This site is good
http://www.brewersfriend.com/beer-priming-calculator/" onclick="window.open(this.href);return false;
http://www.brewersfriend.com/beer-priming-calculator/" onclick="window.open(this.href);return false;
- berley
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Re: Priming Sugar
Yeah, definitely go by weight, if you have a scale. How much you want to add, of course, depends on the CO2 level you're aiming for based on the beer style...Tony L wrote:This site is good
http://www.brewersfriend.com/beer-priming-calculator/" onclick="window.open(this.href);return false;
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http://meekbrewingco.blogspot.ca
- LiverDance
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Re: Priming Sugar
NG sells priming sugar in 170g bags
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
- amartin
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Re: Priming Sugar
I usually just use a 3/4 cup of table sugar for 6 gallons.
- Tony L
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Re: Priming Sugar
I use table sugar, but I go by weight.
- CorneliusAlphonse
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Re: Priming Sugar
I use a calculator, it's usually 3.5 or 4 oz ish for a 23L. if I remember correctly, haven't bottled in a year.
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
- Dirt Chicken
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Re: Priming Sugar
I purchase priming sugar from NG, my question was how much for an avg apa.LiverDance wrote:NG sells priming sugar in 170g bags
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- Dirt Chicken
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Re: Priming Sugar
X recommend 2 to 2.5oz for 23L
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- CorneliusAlphonse
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Re: Priming Sugar
he said 2 to 2.5 for a keg, which would only be 19L. regardless, using the calculator Tony posted there, it says 4.1 oz or so.Dirt Chicken wrote:X recommend 2 to 2.5oz for 23L
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planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
- derek
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Re: Priming Sugar
Do I not remember correctly, that you actually use table sugar? At least, I cited you as the source for my decision to quit using LME or corn sugar.mr x wrote:I put 2-2.5 oz in a keg.

Currently on tap: Nothing!
In keg: Still nothing.
In Primary: Doggone American Rye Pale Ale
In keg: Still nothing.
In Primary: Doggone American Rye Pale Ale
- mr x
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Re: Priming Sugar
Yeah, but the difference is insignificant afaiac.
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At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. 

- derek
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Re: Priming Sugar
Except in price! (Not that the amount of sugar needed to prime a keg is ever going to cost much, but it's the principle.)mr x wrote:Yeah, but the difference is insignificant afaiac.
Currently on tap: Nothing!
In keg: Still nothing.
In Primary: Doggone American Rye Pale Ale
In keg: Still nothing.
In Primary: Doggone American Rye Pale Ale
- berley
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Re: Priming Sugar
Table sugar all the way... I don't think it's ever been proven to be more cidery (some people used to claim this) than corn sugar, and yes, it's much cheaper.
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- Tony L
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Re: Priming Sugar
Priming a keg uses less sugar than priming bottles.CorneliusAlphonse wrote: he said 2 to 2.5 for a keg, which would only be 19L. regardless, using the calculator Tony posted there, it says 4.1 oz or so.
- amartin
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Re: Priming Sugar
I've been using table sugar, either straight, caramelized or candi syruped (http://www.brewnosers.org/forums/viewto ... f=3&t=3331" onclick="window.open(this.href);return false; - thanks Rob!) in at least half of my beers for awhile now, and I've never had issues with a cidery taste. IIRC, the cidery concerns were more of an issue of yeast health from way back, when you'd buy a canned kit that had sugar in it, which then told you to add more sugar, and then pitch a poor quality dry yeast that may have been sitting on a shelf for months.berley wrote:Table sugar all the way... I don't think it's ever been proven to be more cidery (some people used to claim this) than corn sugar, and yes, it's much cheaper.
- derek
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Re: Priming Sugar
Ah. I'd wondered - but not bothered to investigate, because I figured if it was good enough for Robert, it's good enough for meamartin wrote:IIRC, the cidery concerns were more of an issue of yeast health from way back, when you'd buy a canned kit that had sugar in it, which then told you to add more sugar, and then pitch a poor quality dry yeast that may have been sitting on a shelf for months.berley wrote:Table sugar all the way... I don't think it's ever been proven to be more cidery (some people used to claim this) than corn sugar, and yes, it's much cheaper.

Well, how about that! I hadn't made the connection, since I can't even remember how much sugar I was putting in bottles back when I bottled, but I just looked in BeerSmith and sure enough it wanted just about exactly twice as much sugar for bottling my last batch as for kegging. Anybody know why that is?Tony L wrote:Priming a keg uses less sugar than priming bottles.
Currently on tap: Nothing!
In keg: Still nothing.
In Primary: Doggone American Rye Pale Ale
In keg: Still nothing.
In Primary: Doggone American Rye Pale Ale
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Re: Priming Sugar
I've always used this site: http://www.northernbrewer.com/priming-sugar-calculator/" onclick="window.open(this.href);return false;
Pretty good calculator, since you can select the style you are bottling and the sugar that you are using.
Pretty good calculator, since you can select the style you are bottling and the sugar that you are using.
Fermenting: Oud bruin/Vienna Pekko SMaSH
On tap: Nelson dry hopped Berliner/ Scottish Heavy 70-/ NE IPA
- Dirt Chicken
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Re: Priming Sugar
My original post was in regards tor priming beer that is to be bottled, not kegged
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- Tony L
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Re: Priming Sugar
[quote="derek"
You use less sugar because the amount of head space in 40-50 bottles is much more than the head space in a single keg, so you need to generate less CO2 to carb the same amount of beer.
Well, how about that! I hadn't made the connection, since I can't even remember how much sugar I was putting in bottles back when I bottled, but I just looked in BeerSmith and sure enough it wanted just about exactly twice as much sugar for bottling my last batch as for kegging. Anybody know why that is?[/quote]Tony L wrote:Priming a keg uses less sugar than priming bottles.
You use less sugar because the amount of head space in 40-50 bottles is much more than the head space in a single keg, so you need to generate less CO2 to carb the same amount of beer.

- Dirt Chicken
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Re: Priming Sugar
So how much priming sugar is needed to bottle a standard 23L batch of pale ale? I am not interested in knowing about priming kegsDirt Chicken wrote:Hey guys, haven't bottled in a while and wanted to ask you how much corn sugar is typically used in the standard 23L batch. All I can remember is maybe 1.5Cups to 1Cups water.
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- Tony L
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Re: Priming Sugar
You need Corn Sugar: 151.3 gDirt Chicken wrote:[
So how much priming sugar is needed to bottle a standard 23L batch of pale ale? I am not interested in knowing about priming kegs
2
Table Sugar: 143.7 g
DME: 255.8 g
to carbonate 23 liters at 2.5 volume of co2 at a temp of 20c
2.5 volume of co2 is normal for APA
- Juniper Hill
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Re: Priming Sugar
I'm priming two kegs of cider. Only 4 gallons per keg. Would the 2 oz per keg rule still work given the added headspace? Planning on regular table sugar for priming.
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