Carbonation
Calculate priming sugar amounts for bottle conditioning or CO2 pressure for force carbonation.
The Carbonation calculator helps you achieve the perfect level of carbonation in your beer, whether you're bottle conditioning with priming sugar or force carbonating in a keg.
Carbonation Types
The tool supports three carbonation methods:
Sugar (Bottle/Bucket Conditioning) — Carbonating by adding priming sugar to bottles or a bottling bucket
Keg (Force) — Force carbonating with CO2 in a keg
Keg (Sugar) — Keg conditioning with priming sugar added to the keg
Beer Style Selector
The tool includes a beer style selector that shows the recommended carbonation range for your chosen style. This helps you target the appropriate CO2 volumes for the style you are brewing.
How to Use
Common Inputs
Beer Style
Select a beer style to see its recommended carbonation range
Carbonation
Your target carbonation level in volumes of CO2 (or g/L CO2 if configured in settings)
Type
Choose between Sugar, Keg (Force), or Keg (Sugar)
For Sugar or Keg (Sugar)
These additional inputs appear when the type is set to Sugar or Keg (Sugar):
Bottling Volume
The total volume of beer to be carbonated
Peak Fermentation Temp
The highest temperature that occurred during fermentation (used to calculate residual CO2)
The tool simultaneously displays the required amounts for three sugar types:
Table sugar (sucrose) -- the primary result
Corn sugar (dextrose) -- shown as an alternative
DME (dry malt extract) -- shown as an alternative
There is no sugar type picker. All three equivalents are shown at once so you can use whichever priming sugar you have on hand. The result also shows the existing CO2 volume from fermentation.
For Force Carbonation
This additional input appears when the type is set to Keg (Force):
Carbonation Temp
The temperature of your keg/beer during carbonation (colder temperatures absorb CO2 more readily)
The tool displays:
The required CO2 pressure (in PSI or bar, depending on your settings)
The carbonation temperature
An approximate time estimate of 1 week to reach the target carbonation
CO2 Volumes by Beer Style
Low Carbonation (1.5-2.2 volumes)
British Cask Ales: 1.5-1.8
British Milds: 1.6-2.0
Barleywines: 1.8-2.2
Medium Carbonation (2.2-2.6 volumes)
American Ales: 2.2-2.5
Porters/Stouts: 2.2-2.4
IPAs: 2.3-2.5
Brown Ales: 2.3-2.5
Medium-High Carbonation (2.6-3.0 volumes)
American Lagers: 2.6-2.8
Pilsners: 2.6-2.8
Belgian Ales: 2.6-3.0
High Carbonation (3.0-4.0+ volumes)
Wheat Beers: 3.0-3.5
Belgian Tripels: 3.0-3.5
Lambics: 3.0-4.0
Champagne-style: 4.0+
Force Carbonation Methods
Set and Forget
Set pressure according to calculator
Wait 7-14 days for full carbonation
Burst Carbonation
Set 2.0-2.8 bar (30-40 PSI) for 24-48 hours
Reduce to serving pressure
Priming Sugar Preparation
Boil water (about 500ml per 19 liters)
Dissolve calculated sugar amount
Cool to room temperature
Add to bottling bucket before racking
Gently stir to distribute evenly
Tips for Success
Bottle Conditioning
Store bottles at 18-24°C (65-75°F) for carbonation
Allow 2-3 weeks for full carbonation
Ensure even sugar distribution
Force Carbonation
Keep consistent temperature
Ensure keg seals are tight
Troubleshooting
Under-carbonated
Check priming sugar amount
Verify fermentation temperature
Check for leaks
Over-carbonated
Reduce priming sugar
Check for residual fermentables
Safety Notes
Use bottles rated for carbonated beverages
Don't exceed 3.5 volumes CO2 in standard bottles
Over-priming can cause bottle explosions
Using with Your Recipes
Reference style guidelines for appropriate CO2 volumes
The tool remembers your last used settings
Use calculated values when planning your carbonation method
Track your preferred carbonation levels for different styles
Related docs
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