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Date: 05 Dec 2006 23:43:10
From: Dick Adams
Subject: Priming sugar
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Since I primarily keg, I know very little about priming sugar.
I had about a half gallon extra when I kegged a brown ale today.
I boiled some water, poured off 2 ounces, added 1 tablespoon of
table, and stirred the hell out of it.
It's over and done. Did I over- or under- corbonate?
Dick
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Date: 05 Dec 2006 18:55:19
From: David M. Taylor
Subject: Re: Priming sugar
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"Dick Adams" <rdadams@smart.net > wrote in message
news:12nc10e2c10ms2c@corp.supernews.com...
> Since I primarily keg, I know very little about priming sugar.
> I had about a half gallon extra when I kegged a brown ale today.
> I boiled some water, poured off 2 ounces, added 1 tablespoon of
> table, and stirred the hell out of it.
>
> It's over and done. Did I over- or under- corbonate?
Let's see.... I would add a little less than 3/4 cup for 5 gallons, which is
12 tablespoons or maybe 11.... so, for 0.5 gallons, that would be a little
less than 1.2 tablespoons. You used 1 tablespoon? You should be fine.
Perhaps a little on the light side, every beer is different so it's
impossible to say for certain, but I think you'll be fine.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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Date: 06 Dec 2006 00:25:13
From: Wayne
Subject: Re: Priming sugar
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On Tue, 05 Dec 2006 19:10:29 -0500, Ed Edelenbos wrote:
> "Dick Adams" <rdadams@smart.net> wrote in message
> news:12nc10e2c10ms2c@corp.supernews.com...
>> Since I primarily keg, I know very little about priming sugar.
>> I had about a half gallon extra when I kegged a brown ale today.
>> I boiled some water, poured off 2 ounces, added 1 tablespoon of
>> table, and stirred the hell out of it.
>>
>> It's over and done. Did I over- or under- corbonate?
>>
>> Dick
>
> Offhand, I'd say under. Pretty often, I make a little extra in my batches
> and fill a 2 liter growler when I rack. A tablespoon and a half is what I
> put in. Actually (and I'm donning my flameproof suit before saying this)...
> I still have a MRBeer recipe book around. This is the only thing I *ever*
> use it for (lol). There is a little table for how much priming sugar to put
> in a given size bottle. I pull out the book and it falls open to that
> little table. If I were smart, I'd cut out that table and paste it on the
> door of my supply cupboard.
>
> Ed
To hijack this thread:
I used 80 grammes of cane sugar in a 5 (Imperial) gallon batch (23 litres)
Is that too much? My beer is pretty carbonated but I wouldn't say it's
over carbonated, just lively :-)
Wayne
--
Registered Linux user #375994
http://www.geocities.jp/rondonko/
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Date: 05 Dec 2006 20:40:50
From: Ed Edelenbos
Subject: Re: Priming sugar
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"Wayne" <rondonjin@yahoo.com > wrote in message
news:el52l8$mr3$1@registered.motzarella.org...
> On Tue, 05 Dec 2006 19:10:29 -0500, Ed Edelenbos wrote:
>
>> "Dick Adams" <rdadams@smart.net> wrote in message
>> news:12nc10e2c10ms2c@corp.supernews.com...
>>> Since I primarily keg, I know very little about priming sugar.
>>> I had about a half gallon extra when I kegged a brown ale today.
>>> I boiled some water, poured off 2 ounces, added 1 tablespoon of
>>> table, and stirred the hell out of it.
>>>
>>> It's over and done. Did I over- or under- corbonate?
>>>
>>> Dick
>>
>> Offhand, I'd say under. Pretty often, I make a little extra in my
>> batches
>> and fill a 2 liter growler when I rack. A tablespoon and a half is what
>> I
>> put in. Actually (and I'm donning my flameproof suit before saying
>> this)...
>> I still have a MRBeer recipe book around. This is the only thing I
>> *ever*
>> use it for (lol). There is a little table for how much priming sugar to
>> put
>> in a given size bottle. I pull out the book and it falls open to that
>> little table. If I were smart, I'd cut out that table and paste it on
>> the
>> door of my supply cupboard.
>>
>> Ed
>
> To hijack this thread:
>
> I used 80 grammes of cane sugar in a 5 (Imperial) gallon batch (23 litres)
> Is that too much? My beer is pretty carbonated but I wouldn't say it's
> over carbonated, just lively :-)
>
> Wayne
> --
> Registered Linux user #375994
> http://www.geocities.jp/rondonko/
Hmmm... we need some us/english/metric converters. Pretty standard is 5
oz. (at 28 g/oz that's 140g) in 5 US gallons. (Offhand I think that is
around 5.5oz (or about 154g) for 5 imperial gallons). Of course, it would
depend on the beer... lagers are (by style) fizzier than stouts. There are
also software calculators (there is one attached to the recipator at
www.hbd.org and others) to determine what amount of priming sugar to add to
get certain volumes of co2 in a batch.
All of that said... if your beers are coming out carbonated the way you
like... you are using the right amount. (grin)
Ed
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Date: 05 Dec 2006 19:10:29
From: Ed Edelenbos
Subject: Re: Priming sugar
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"Dick Adams" <rdadams@smart.net > wrote in message
news:12nc10e2c10ms2c@corp.supernews.com...
> Since I primarily keg, I know very little about priming sugar.
> I had about a half gallon extra when I kegged a brown ale today.
> I boiled some water, poured off 2 ounces, added 1 tablespoon of
> table, and stirred the hell out of it.
>
> It's over and done. Did I over- or under- corbonate?
>
> Dick
Offhand, I'd say under. Pretty often, I make a little extra in my batches
and fill a 2 liter growler when I rack. A tablespoon and a half is what I
put in. Actually (and I'm donning my flameproof suit before saying this)...
I still have a MRBeer recipe book around. This is the only thing I *ever*
use it for (lol). There is a little table for how much priming sugar to put
in a given size bottle. I pull out the book and it falls open to that
little table. If I were smart, I'd cut out that table and paste it on the
door of my supply cupboard.
Ed
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Date: 06 Dec 2006 16:49:23
From: John 'Shaggy' Kolesar
Subject: Re: Priming sugar
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On Tue, 05 Dec 2006 23:43:10 -0000, <rdadams@smart.net > wrote:
> Since I primarily keg, I know very little about priming sugar.
> I had about a half gallon extra when I kegged a brown ale today.
> I boiled some water, poured off 2 ounces, added 1 tablespoon of
> table, and stirred the hell out of it.
>
> It's over and done. Did I over- or under- corbonate?
Measuring by weight would be more accurate, but here goes (If I screw the
math up somebody please correct me!)
The standard volume of priming sugar is 3/4 cups in 5 gallons. Dividing that
down you get .75/5 = .15 cups per gallon. Since you had a half gallon
that becomes .15/2 = .075 cups per gallon (or you could be smart and just
do .75/10 since you've got 10 half gallons).
There are 16 tablespoons in a cup, so one tablespoon is .062 cups.
The standard amount of priming sugar would have been .075 and you used
.062. So, maybe slightly under carbonated from what would be considered
normal by US standards. You've basically gotten the equivalent of 2/3 cups
of priming sugar for a full batch. That's not unreasonable though.
Also note, I think the 3/4 cup standard is for corn sugar, and table
sugar is usually a little lower (there's a volume difference between
them). So you may be pretty close.
John.
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Date: 06 Dec 2006 22:20:00
From: Wayne
Subject: Re: Priming sugar
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On Tue, 05 Dec 2006 20:40:50 -0500, Ed Edelenbos wrote:
> Hmmm... we need some us/english/metric converters. Pretty standard is 5
> oz. (at 28 g/oz that's 140g) in 5 US gallons. (Offhand I think that is
> around 5.5oz (or about 154g) for 5 imperial gallons). Of course, it would
> depend on the beer... lagers are (by style) fizzier than stouts. There
> are also software calculators (there is one attached to the recipator at
> www.hbd.org and others) to determine what amount of priming sugar to add
> to get certain volumes of co2 in a batch.
Umm, I've forgotten most Imperial measurements, except feet and inches
(My left-handed ruler has both inches and cm) and pints! All measuring
equipment is metric here!
That said, are those amounts for corn sugar? I saw in another post
that you'd use less cane sugar than corn for primimg.
> All of that said... if your beers are coming out carbonated the way you
> like... you are using the right amount. (grin)
Absolutely! It is nicely carbonated! So much so that I think it's going
to be difficult to siphon any out of the keg to bottles to give away!
<very evil grin >
Cheers
Wayne
--
Registered Linux user #375994
http://www.geocities.jp/rondonko/
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Date: 07 Dec 2006 18:46:18
From: John 'Shaggy' Kolesar
Subject: Re: Priming sugar
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On Wed, 6 Dec 2006 22:20:00 +0000 (UTC), <rondonjin@yahoo.com > wrote:
> On Tue, 05 Dec 2006 20:40:50 -0500, Ed Edelenbos wrote:
>
>> Hmmm... we need some us/english/metric converters. Pretty standard is 5
>> oz. (at 28 g/oz that's 140g) in 5 US gallons. (Offhand I think that is
>> around 5.5oz (or about 154g) for 5 imperial gallons). Of course, it would
>> depend on the beer... lagers are (by style) fizzier than stouts. There
>> are also software calculators (there is one attached to the recipator at
>> www.hbd.org and others) to determine what amount of priming sugar to add
>> to get certain volumes of co2 in a batch.
>
> Umm, I've forgotten most Imperial measurements, except feet and inches
> (My left-handed ruler has both inches and cm) and pints! All measuring
> equipment is metric here!
>
> That said, are those amounts for corn sugar? I saw in another post
> that you'd use less cane sugar than corn for primimg.
Since the above is talking about weight measurements, they should be
equivalent. My understanding is that the only time you need to worry about
the difference between corn and cane is if you're measuring by volume.
>
>> All of that said... if your beers are coming out carbonated the way you
>> like... you are using the right amount. (grin)
>
> Absolutely! It is nicely carbonated! So much so that I think it's going
> to be difficult to siphon any out of the keg to bottles to give away!
><very evil grin>
Then whatever you're using now is definitely the right amount. ;)
John.
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Date: 08 Dec 2006 12:32:53
From: Boof
Subject: Re: Priming sugar
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> Offhand, I'd say under. Pretty often, I make a little extra in my batches
> and fill a 2 liter growler when I rack. A tablespoon and a half is what I
> put in. Actually (and I'm donning my flameproof suit before saying this)...
> I still have a MRBeer recipe book around. This is the only thing I *ever*
> use it for (lol). There is a little table for how much priming sugar to put
> in a given size bottle. I pull out the book and it falls open to that
> little table. If I were smart, I'd cut out that table and paste it on the
> door of my supply cupboard.
>
> Ed
The best guide to priming that I've found is on the Brew Your Own
website. They've got the formula there so you can scale it for how
much you have, or charts available for typical 5gal batches.
Check out the article here: http://byo.com/referenceguide/primingchart/
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