How much CO2 should I target?

British ales: 1.5-2.0 volumes. American ales/IPAs: 2.2-2.7. Belgian ales: 2.5-3.5. German lagers: 2.4-2.8. Wheat beers: 2.8-3.5. Stouts: 1.5-2.2.

What sugar type should I use?

Table sugar (sucrose) is cheapest and adds no flavour. Corn sugar (dextrose) is traditional and slightly easier for yeast. DME adds a tiny malt flavour. Honey adds subtle honey character.

How do I avoid bottle bombs?

Ensure fermentation is completely finished (stable FG for 3 days). Use the correct amount of priming sugar. Do not exceed 3.0 volumes for standard glass bottles. Use a priming sugar calculator rather than guessing.

Should I add sugar to each bottle or batch prime?

Batch priming (dissolving sugar in boiled water and adding to the batch) gives more consistent carbonation than dosing each bottle individually. Always batch prime for best results.

How long does bottle conditioning take?

Most ales are adequately carbonated after 2-3 weeks at 18-22°C. Lagers and high-gravity beers may take 3-4 weeks. Cold temperatures slow conditioning significantly. Store bottles upright at room temperature for best results.

BrewCalcs

Priming Sugar Calculator

Calculate priming sugar for bottle conditioning to your target CO2 volumes.

Batch Size

Target CO2 Volumes

Beer Temperature

Temperature at packaging

Sugar Type

How We Calculate This

Priming Calculation

CO2 Needed = Target CO2 - Residual CO2. Residual CO2 depends on beer temperature — warmer beer holds less dissolved CO2. Sugar amount = CO2 needed x volume x 4g/L/vol (for sucrose). Other sugars use a correction factor.

Frequently Asked Questions

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Bottle Conditioning Calculator

Calculate conditioning time and priming for bottle carbonation.

Last updated: 2025-02-20

All calculations are estimates. Always verify values and adjust based on your equipment and ingredients.