A Note About Priming....

Prior to bottling and before adding priming sugar take a specific gravity reading to determine the exact quantity of priming sugar required.

If your starting specific gravity was anywhere from 1.036 to 1.050 and your final gravity is from 1.005 to 1.010, use 3/4 cup of priming sugar per 5 gallion batch which is adequite for normal carbonation. If you enjoy a more heavily carbonated beer, use 1 cup of priming sugar.

If you started with the same specific gravity but your final specific gravity is from 1.001 to 1.004 it is necessary to use 1 cup of priming sugar to achieve adequite carbonation.

TEMPERATURE IS VERY IMPORTANT when carbonating beer. If the temperature is bellow 70 degrees, priming time will be greatly increased with each degree lower to the point that at about 65 degrees it will take approximatly 4 weeks to carbonate properly when using corn sugar. If you prime with dried malt extract (DME) it could take months to carbonate at low temperatures. Remember, if your beer is under-carbonated put the beer in a warmer area, off the floor, and give it a few more days. This could always be tested using 1 or 2 bottles.

Remember, the longer the brewer leaves a batch of beer in the secondary fermentor, the lower the gravity gets to 1.000. This is especially true with light bodied beers made with corn sugar as fermenting additive.