How Much Sugar?

[Uncle Joshua]

How much sugar should I use for batch priming pre bottling?

[crafty john]

It all depends what you are bottling, I only make ales so I batch prime with 80 grams per 23 litres, I believe people who make lager use as much as 150 grams possibly more.

[Uncle Joshua]

It's Big Lamp from GE's book. I was going to use 95g, the fella AT&T LHBS told me to use 200g.

[crafty john]

200g I use dextrose which is 16.5% less fermentable than white sugar and I still only use 80 grams, 95 grams will give you a bit more fizz, I suppose it all depends how you like your beer carbonated but 200 grams is stupid advice

[sunny_jimbob]

To use the bottle of my Trombonist's Elbow that you had recently as an example, that was a 17.5l batch and I used 80g of normal granulated sugar. Scaled up to 23l that'd be pretty much bang on 100g, so you could go a bit over or under that depending on whether you wanted a bit more or less fizz etc.

[barney]

3-4g litre is bitter style
5.5 g litre is pale ale
7g ltr speciality belgian etc

[Uncle Joshua]

Can this thread be merged with..

viewtopic.php?f=2&t=57430

Please?

[InsideEdge]

I use 30-50g for 19 litres, so about 1.5 - 2.5 grams per litre. I find this gives me a nice soft carbonation after a few weeks in the bottle.

I don't know about others but I find the carbonation of my bottles gradually increases as time goes by as the beer continues to slowly ferment out those complex sugars.

[crafty john]

I use 30-50g for 19 litres, so about 1.5 - 2.5 grams per litre. I find this gives me a nice soft carbonation after a few weeks in the bottle.

I don't know about others but I find the carbonation of my bottles gradually increases as time goes by as the beer continues to slowly ferment out those complex sugars.

Yes that's true, there really is no need to prime when bottling, if you leave it long enough it will carbonate without additions.

[Beer O'Clock]

A lot depends on what I'm looking for at the time.

3-4g litre is bitter style
5.5 g litre is pale ale
7g ltr speciality belgian etc

is a pretty good starting place. I would ease back if you are making a stout, increase if you a priming a lager and back right off if you want "pub style" draft ale.