Priming Sugar

[Nubiwan]

My Canadian LHBS gave me a "dextrose" priming pack for my bottling.

The ingredients are dextrose, Dry Malt and Propylene Glycol Alginate. Not sure of the quantity breakdown of each ingredient.

Comes with instructions to dissolve in 250 ml of boiling water and then blend/stir into the bottling secondary and then bottle. I have a 23 liter primary, so used 22L for bottling purposes.

I was told by the LHBS to add the entire package. There is no weight, but I believe the content of the package to be a cup and a quarter.

The amount somewhat contradicts the calculation found on these pages which suggest a lot less than my package contents (i.e. under a cup - around 160 grams):
https://northernbrewer.ca/pages/priming-sugar-calculator
http://www.brewunited.com/priming_sugar_calculator.php

Don't want to over carbonate my ale, but by the same token, don't want it to be flat. Any thoughts on how to approach this?

Question on the calculators: MY present temp of the beer is perhaps 40 degrees, as I crashed it. But I intend to bottle at around 70 degrees. So what do I use for the calculation? Seemed odd to me that if I lower my temp in the calculator, then it calls for even less sugar to carbonate.

Should I let my primary warm back up to room temp before bottling?

Cant believe how many posts/questions I have made for my return to brewing.

 

[doug293cz]

Use the temp at the end of fermentation in the priming calculator. If you want to know the gory details (warning: math) look here. Since you don't really know the composition of the priming mix, you could just use table sugar (sucrose), as it works just as well as any other sugar for priming. Or, you could just assume that it is pure dextrose (actually dextrose mono-hydrate), and probably not be too far off.

Brew on

 

[Jag75]

I use 5 oz dextrose dissolve in 2 cups boiling water per 5 gallon batch. Its basically 1 oz per gallon . 22 liters = 5.8 gallons. You need about 6 oz of dextrose . I may be wrong but that's what I would do.

 

[Nubiwan]

weigh it or measure it in a cup? Is there a difference?

 

[Dgallo]

There are a few factors that go into the amount of priming sugar you use. Like style, temp of your beer prior to bottling, and your preference on mouthfeel. Use this link. It will help you put the correct amount in for each specific beer you make. If you’re Brewing you prob have a digital scale. If not, buy one. You always want to measure priming sugar And starter DME, actually pretty much any ingredient other than water and yeast by weight vs. volume. It’s more exact for replication and more universal.

https://www.northernbrewer.com/pages/priming-sugar-calculator