Reference
Priming sugar by style and temperature
Quick answer
Sugar for bottle conditioning, accounting for the CO2 already dissolved in the beer at its warmest point since fermentation.
This section holds 24 worked pages. Every figure comes from the same formula library the calculators use, and each page states whether its numbers rest on a published standard or on brewing convention.
Every page below is worked out from the published equations in this site's formula library, not copied from another calculator. Where a figure rests on brewing convention rather than a published standard, the page says so on the row itself.
All 24 pages in this section
- Priming sugar for 2 volumes of CO2 at 65F Corn sugar needed to bottle condition a 5 gallon batch to 2 volumes of CO2 when the beer peaked at 65F, the level typical of British bitter and mild.
- Priming sugar for 2 volumes of CO2 at 68F Corn sugar needed to bottle condition a 5 gallon batch to 2 volumes of CO2 when the beer peaked at 68F, the level typical of British bitter and mild.
- Priming sugar for 2 volumes of CO2 at 70F Corn sugar needed to bottle condition a 5 gallon batch to 2 volumes of CO2 when the beer peaked at 70F, the level typical of British bitter and mild.
- Priming sugar for 2 volumes of CO2 at 72F Corn sugar needed to bottle condition a 5 gallon batch to 2 volumes of CO2 when the beer peaked at 72F, the level typical of British bitter and mild.
- Priming sugar for 2.2 volumes of CO2 at 65F Corn sugar needed to bottle condition a 5 gallon batch to 2.2 volumes of CO2 when the beer peaked at 65F, the level typical of American amber and brown ale.
- Priming sugar for 2.2 volumes of CO2 at 68F Corn sugar needed to bottle condition a 5 gallon batch to 2.2 volumes of CO2 when the beer peaked at 68F, the level typical of American amber and brown ale.
- Priming sugar for 2.2 volumes of CO2 at 70F Corn sugar needed to bottle condition a 5 gallon batch to 2.2 volumes of CO2 when the beer peaked at 70F, the level typical of American amber and brown ale.
- Priming sugar for 2.2 volumes of CO2 at 72F Corn sugar needed to bottle condition a 5 gallon batch to 2.2 volumes of CO2 when the beer peaked at 72F, the level typical of American amber and brown ale.
- Priming sugar for 2.4 volumes of CO2 at 65F Corn sugar needed to bottle condition a 5 gallon batch to 2.4 volumes of CO2 when the beer peaked at 65F, the level typical of American pale ale and IPA.
- Priming sugar for 2.4 volumes of CO2 at 68F Corn sugar needed to bottle condition a 5 gallon batch to 2.4 volumes of CO2 when the beer peaked at 68F, the level typical of American pale ale and IPA.
- Priming sugar for 2.4 volumes of CO2 at 70F Corn sugar needed to bottle condition a 5 gallon batch to 2.4 volumes of CO2 when the beer peaked at 70F, the level typical of American pale ale and IPA.
- Priming sugar for 2.4 volumes of CO2 at 72F Corn sugar needed to bottle condition a 5 gallon batch to 2.4 volumes of CO2 when the beer peaked at 72F, the level typical of American pale ale and IPA.
- Priming sugar for 2.6 volumes of CO2 at 65F Corn sugar needed to bottle condition a 5 gallon batch to 2.6 volumes of CO2 when the beer peaked at 65F, the level typical of stout and porter at the lively end.
- Priming sugar for 2.6 volumes of CO2 at 68F Corn sugar needed to bottle condition a 5 gallon batch to 2.6 volumes of CO2 when the beer peaked at 68F, the level typical of stout and porter at the lively end.
- Priming sugar for 2.6 volumes of CO2 at 70F Corn sugar needed to bottle condition a 5 gallon batch to 2.6 volumes of CO2 when the beer peaked at 70F, the level typical of stout and porter at the lively end.
- Priming sugar for 2.6 volumes of CO2 at 72F Corn sugar needed to bottle condition a 5 gallon batch to 2.6 volumes of CO2 when the beer peaked at 72F, the level typical of stout and porter at the lively end.
- Priming sugar for 2.8 volumes of CO2 at 65F Corn sugar needed to bottle condition a 5 gallon batch to 2.8 volumes of CO2 when the beer peaked at 65F, the level typical of Belgian ale.
- Priming sugar for 2.8 volumes of CO2 at 68F Corn sugar needed to bottle condition a 5 gallon batch to 2.8 volumes of CO2 when the beer peaked at 68F, the level typical of Belgian ale.
- Priming sugar for 2.8 volumes of CO2 at 70F Corn sugar needed to bottle condition a 5 gallon batch to 2.8 volumes of CO2 when the beer peaked at 70F, the level typical of Belgian ale.
- Priming sugar for 2.8 volumes of CO2 at 72F Corn sugar needed to bottle condition a 5 gallon batch to 2.8 volumes of CO2 when the beer peaked at 72F, the level typical of Belgian ale.
- Priming sugar for 3 volumes of CO2 at 65F Corn sugar needed to bottle condition a 5 gallon batch to 3 volumes of CO2 when the beer peaked at 65F, the level typical of wheat beer and saison.
- Priming sugar for 3 volumes of CO2 at 68F Corn sugar needed to bottle condition a 5 gallon batch to 3 volumes of CO2 when the beer peaked at 68F, the level typical of wheat beer and saison.
- Priming sugar for 3 volumes of CO2 at 70F Corn sugar needed to bottle condition a 5 gallon batch to 3 volumes of CO2 when the beer peaked at 70F, the level typical of wheat beer and saison.
- Priming sugar for 3 volumes of CO2 at 72F Corn sugar needed to bottle condition a 5 gallon batch to 3 volumes of CO2 when the beer peaked at 72F, the level typical of wheat beer and saison.
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Frequently asked questions
- Why does priming sugar depend on temperature?
- Beer already holds dissolved CO2 from fermentation, and how much it holds depends on the warmest temperature it reached since then. Warm beer holds less, so it needs more priming sugar to reach the same final carbonation. Using the fermentation temperature instead of the peak temperature is a common way to over-carbonate a batch.
- How do I avoid bottle bombs?
- Two rules cover nearly every case. Confirm fermentation has finished by taking gravity readings several days apart and seeing no movement, and weigh the priming sugar rather than measuring it by volume. Bottles that burst are almost always either primed too heavily or bottled while still fermenting.
Researched from published brewing formulas, manufacturer specifications and verified owner reviews. This is general guidance, not professional advice.