Priming Sugar

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Dirt Chicken
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Priming Sugar

Post by Dirt Chicken » Sun Jan 06, 2013 5:10 pm

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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Re: Priming Sugar

Post by mr x » Sun Jan 06, 2013 5:15 pm

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. :wtf:

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Re: Priming Sugar

Post by Dirt Chicken » Sun Jan 06, 2013 5:16 pm

Thank you Robert!

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Tony L
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Re: Priming Sugar

Post by Tony L » Sun Jan 06, 2013 5:25 pm

This site is good

http://www.brewersfriend.com/beer-priming-calculator/" onclick="window.open(this.href);return false;

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Re: Priming Sugar

Post by berley » Sun Jan 06, 2013 5:34 pm

Tony L wrote:This site is good

http://www.brewersfriend.com/beer-priming-calculator/" onclick="window.open(this.href);return false;
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...
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Re: Priming Sugar

Post by LiverDance » Sun Jan 06, 2013 6:15 pm

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.

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Re: Priming Sugar

Post by amartin » Sun Jan 06, 2013 6:50 pm

I usually just use a 3/4 cup of table sugar for 6 gallons.

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Re: Priming Sugar

Post by Tony L » Sun Jan 06, 2013 7:05 pm

I use table sugar, but I go by weight.

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Re: Priming Sugar

Post by CorneliusAlphonse » Sun Jan 06, 2013 7:27 pm

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
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Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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Re: Priming Sugar

Post by Dirt Chicken » Mon Jan 07, 2013 12:05 am

LiverDance wrote:NG sells priming sugar in 170g bags
I purchase priming sugar from NG, my question was how much for an avg apa.

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Re: Priming Sugar

Post by Dirt Chicken » Mon Jan 07, 2013 12:07 am

X recommend 2 to 2.5oz for 23L

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Re: Priming Sugar

Post by CorneliusAlphonse » Mon Jan 07, 2013 12:54 am

Dirt Chicken wrote:X recommend 2 to 2.5oz for 23L

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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.
planning: beer for my cousin's wedding
Fermenting: black ipa
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Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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Re: Priming Sugar

Post by derek » Mon Jan 07, 2013 12:56 am

mr x wrote:I put 2-2.5 oz in a keg.
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. :-)
Currently on tap: Nothing!
In keg: Still nothing.
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Re: Priming Sugar

Post by mr x » Mon Jan 07, 2013 8:21 am

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. :wtf:

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Re: Priming Sugar

Post by derek » Mon Jan 07, 2013 12:14 pm

mr x wrote:Yeah, but the difference is insignificant afaiac.
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.)
Currently on tap: Nothing!
In keg: Still nothing.
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Re: Priming Sugar

Post by berley » Mon Jan 07, 2013 12:25 pm

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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Re: Priming Sugar

Post by Tony L » Mon Jan 07, 2013 12:53 pm

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.
Priming a keg uses less sugar than priming bottles.

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Re: Priming Sugar

Post by amartin » Mon Jan 07, 2013 1:15 pm

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.
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.

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Re: Priming Sugar

Post by derek » Mon Jan 07, 2013 1:59 pm

amartin wrote:
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.
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.
Ah. I'd wondered - but not bothered to investigate, because I figured if it was good enough for Robert, it's good enough for me :)
Tony L wrote:Priming a keg uses less sugar than priming bottles.
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?
Currently on tap: Nothing!
In keg: Still nothing.
In Primary: Doggone American Rye Pale Ale

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Re: Priming Sugar

Post by gm- » Mon Jan 07, 2013 2:41 pm

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.

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Re: Priming Sugar

Post by Dirt Chicken » Mon Jan 07, 2013 2:42 pm

My original post was in regards tor priming beer that is to be bottled, not kegged

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Re: Priming Sugar

Post by Tony L » Mon Jan 07, 2013 6:38 pm

[quote="derek"
Tony L wrote:Priming a keg uses less sugar than priming bottles.
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]


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. ;)

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Re: Priming Sugar

Post by Dirt Chicken » Mon Jan 07, 2013 6:40 pm

Dirt 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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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

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Re: Priming Sugar

Post by Tony L » Mon Jan 07, 2013 6:47 pm

Dirt 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
You need Corn Sugar: 151.3 g
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

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Re: Priming Sugar

Post by Juniper Hill » Mon Jan 07, 2013 9:18 pm

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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