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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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I put 2-2.5 oz in a keg.

Thank you Robert!

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This site is good

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

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...

NG sells priming sugar in 170g bags

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

I use table sugar, but I go by weight.

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.

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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X recommend 2 to 2.5oz for 23L

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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.

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.

Yeah, but the difference is insignificant afaiac.

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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.)

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.

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.

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.

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?

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.

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

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[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.

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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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

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.