« on: November 08, 2011, 01:21:25 PM »
+1 to table sugar. Unless I am being clever I rarely use anything else. Check out the carb calculator a10t2 mentions. I have not used that one but I can't imagine there is that much difference between calculators. The only tricky thing about adding the sugar to the bottling bucket is making sure it is well mixed.+1. If I remember correctly I used to use 3/4 cup of corn sugar and the method above. For British Ales I would use 1/2 cup.
I measure out the sugar I need 5 oz is fine for most styles although I often use a little less for british styles as I don't like them as carbonated. put it in a pan with enough water to disolve and bring to a boil. pop a lid on there and let it boil for a moment then turn off the heat. Do this an hour or so before bottling so it has time to cool a bit. Add to the bottling bucket first and rack the beer onto the sugar syrup. I have not had a problem with inconsistant carbing this way but some people like to gently stir the beer in the bucket with a sanitized spoon to make sure it is well mixed.