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Priming and Corn Sugar

Priming and Corn Sugar

Priming sugar, corn sugar, carbonation drops and dextrose are all terms for the sugar added to homebrew before bottling to add carbonation. For beginners who are just starting to use beer bottles for homebrewing it is important to consult your recipe for how much corn sugar you should add to your brew to prevent over carbonation.

In general, 1 oz of corn sugar is added per (1) US gallon of beer to be carbonated. Additionally, keep in mind that temperature plays a role in the natural carbonation process. Aging and conditioning temperatures that are outside of the fermentation range for a given yeast can result in a beer the will not carbonate. In general, the warmer a beer is stored after adding the priming sugar, the faster the beer will carbonate. Use a brewing thermometer to measure the correct conditioning temperature and adjust accordingly.

Typically we like to dissolve our priming sugar in one cup of boiling water and then add that to the entire batch. Be sure to mix the priming solution into the beer so that it is evenly dispersed. Then transfer the beer into sanitized bottles and cap right way. Ideally store the bottles in a warm place (60 deg F or warmer). Carbonation should be noticable after two weeks.

Contact Us if you have questions about any of our priming sugars.

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