1/2 teaspoon of sugar = how many grammes?
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evanvine
Landlord.
A standard teaspoon = 5 ml
So 1/2 tsp sugar will be approx 2.5 gms
So 1/2 tsp sugar will be approx 2.5 gms
That would be right evanine if sugar weighed the same as water as you are mixing volume and weight and it depends on which type of sugar e.g. Caster or granulated 
Rather than work out your priming sugar per bottle it is much easier and less error prone to batch prime if you can.
Rather than work out your priming sugar per bottle it is much easier and less error prone to batch prime if you can.
calumscott
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Bottle priming 101
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Always use the same sugar. You'll get similar grain size, therefore the same density. Dextrose for me.
Buy proper measures. Nice stainless tablespoon, desert spoon, teaspoon, 1/2 teaspoon and 1/4 teaspoon baking measures.
Make sure every prime is accurate. Use the back of a knife to give you a proper level measure.
Get a big funnel. One with spout that just fits in the neck of a bottle.
Start with the accepted norms. 1/2 tsp for ales, a bit more for lagers go with 1 tsp if you want proper fizz.
Keep records. That way you can adjust carbonation based on style, FG, etc. in future brews.
While I agree that batch priming is more consistent, for quick stock-up kit brews with limited space resource, bottle priming is, for me, preferable. I brew in my FV with the little bottler tap, bottle prime and bottle straight from FV. No racking, nothing. Brew... Bottle... Wait... Drink. :drink:
When I have more space I'll probably start batch priming more, using more exotic sugars etc and of course bottle priming with honey, treacle, molasses, syrup and such is a total non-starter!
Anyway, don't dismiss bottle priming out of hand, it works and if you apply discipline to it it works well.
===================
Always use the same sugar. You'll get similar grain size, therefore the same density. Dextrose for me.
Buy proper measures. Nice stainless tablespoon, desert spoon, teaspoon, 1/2 teaspoon and 1/4 teaspoon baking measures.
Make sure every prime is accurate. Use the back of a knife to give you a proper level measure.
Get a big funnel. One with spout that just fits in the neck of a bottle.
Start with the accepted norms. 1/2 tsp for ales, a bit more for lagers go with 1 tsp if you want proper fizz.
Keep records. That way you can adjust carbonation based on style, FG, etc. in future brews.
While I agree that batch priming is more consistent, for quick stock-up kit brews with limited space resource, bottle priming is, for me, preferable. I brew in my FV with the little bottler tap, bottle prime and bottle straight from FV. No racking, nothing. Brew... Bottle... Wait... Drink. :drink:
When I have more space I'll probably start batch priming more, using more exotic sugars etc and of course bottle priming with honey, treacle, molasses, syrup and such is a total non-starter!
Anyway, don't dismiss bottle priming out of hand, it works and if you apply discipline to it it works well.
evanvine
Landlord.
Please note the use of the word "approx"!anthonyUK said:
1/2 tsp of Tate & Lyle granulated cane sugar weighs 2.64gms, that's 2.5gms in my book!
