[Keith Wedinger]

When I bottled my Rauchbier using sugar tablets for carbonation/conditioning, the resultant carbonation level with rather disappointing. I currently have a smoked porter fermenting where I will try using the corn sugar solution.

Has anyone has good luck using the sugar tablets? It certainly saves time.

[Bob357]

I've had good success with the carbonation Drops using one per 12 oz. bottle. The smaller tablets require using multiple tablets depending on the size of the bottle.

[denny]

When I bottled my Rauchbier using sugar tablets for carbonation/conditioning, the resultant carbonation level with rather disappointing. I currently have a smoked porter fermenting where I will try using the corn sugar solution.

Has anyone has good luck using the sugar tablets? It certainly saves time.

I have had the same experience repeatedly and no longer use them.

[KellerBrauer]

Has anyone has good luck using the sugar tablets? It certainly saves time.

I don’t have any experience with the sugar tablets. But I can tell you that making good beer is a labor of love and I learned from experience that cutting corners does not pay. FWIW

[denny]

Has anyone has good luck using the sugar tablets? It certainly saves time.

I don’t have any experience with the sugar tablets. But I can tell you that making good beer is a labor of love and I learned from experience that cutting corners does not pay. FWIW

The tabs aren't  cutting corners.  They can be as viable a way to prime as many other things.

[Kevin]

I've been using the smaller tabs and have had mixed results. I've been going by the recommendations on the package and the carbonation levels have all been below what I had hoped. The latest failure is a Christmas barleywine I just opened last night. They were bottled three months ago and have been sitting in the back of a closet the whole time but have near zero carbonation. I'll use up the rest of the package in my inventory and try adding one or two extra tabs but after thee are gone I'm done with them.

[KellerBrauer]

The tabs aren't  cutting corners.  They can be as viable a way to prime as many other things.

I believe a properly measured addition of corn sugar - or another priming sugar - provides a much more precise dose of sugar based on the volume of CO2 needed in the particular style. I’m not sure one can get that result using a pre measured pellet. What’s more, I have read about many brewers who have shared their displeasure with the pellets.

[Visor]

I've been using the smaller tabs and have had mixed results. I've been going by the recommendations on the package and the carbonation levels have all been below what I had hoped. The latest failure is a Christmas barleywine I just opened last night. They were bottled three months ago and have been sitting in the back of a closet the whole time but have near zero carbonation. I'll use up the rest of the package in my inventory and try adding one or two extra tabs but after thee are gone I'm done with them.

   In the case of your Barleywine the problem might not be insufficient or unsuitable priming sugar but rather insufficient viable yeast to do the carbonating. As discussed recently in another thread, I always have difficulty getting bigger beers to bottle condition.

[James K]

I have never had an issue with tablets or carbonation drops. I have had a problem making a solution. I use bigger bottles and two drops per bottle.
I’d prefer and recommend the drops. I don’t know why I have so mich inconsistency when I make a solution. I seem to have bottle bombs and flat bottles when I use that method.

[Silver_Is_Money]

I save money and buy Domino Dots.  2.3 grams of table sugar per dot.  198 Dots in a box.  Under $2 at my local supermarket.

[Joe Sr.]

I've done the small tabs, the carb drops, and domino dots.  Of the options, I prefer the dots.

I will not use the small tabs again as I got weird floaty parts of the tabs that did not dissolve.

I found the carb drops to be inconsistent bottle to bottle.

On really big beers that have aged, I've had trouble getting carbonation due to lack of viable yeast or maybe just too little yeast in suspension.  Time helps, but not always.

[Silver_Is_Money]

I've done the small tabs, the carb drops, and domino dots.  Of the options, I prefer the dots.

I'm with you on the Domino Dots.  Perfect for a decent carbonation level on many 12 ounce beers.  In theory, 2.291 grams of pure cane sugar. 2.31 grams per dot on my scale.  The priming equivalent of ~2.53 grams of dextrose (corn sugar).  And they fully dissolve in a jiffy.