The amount of priming sugar needed to carbonate a beer depends on the type of sugar used and the preferred level (volumes) of carbonation desired. Use the calculator below to determine how much priming sugar to use.
| British Style Ales | 1.5 – 2.0 volumes |
| Belgian Ales | 1.9 – 2.4 volumes |
| American Ales and Lager | 2.2 – 2.7 volumes |
| Fruit Lambic | 3.0 – 4.5 volumes |
| Porter, Stout | 1.7 – 2.3 volumes |
| European Lagers | 2.2 – 2.7 volumes |
| Lambic | 2.4 – 2.8 volumes |
| German Wheat Beer | 3.3 – 4.5 volumes |
* CRITICAL THINKING *
For best results, make sure all primary/secondary fermentation is complete and measure your priming sugar by weight to help determine accurate additions. When adding priming sugar, we suggest the following method: Begin with boiling a cup of water, then dissolve your measured priming sugar in it to make a syrup, and add the syrup to the bottom of your bottling bucket. Lastly, transfer the beer from the fermenter to the bottling bucket. This approach creates a well mixed priming solution that ensures bottles have equal carbonation.