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.

Calculate sugar amount when carbonating with sugar

Calculate carbonation pressure when force carbonating

How to Use

For Bottle Conditioning

1. Enter Beer Volume

   • Input the total volume of beer to be carbonated

   • Account for any losses when racking

2. Set Target CO2 Volumes

   • Choose your desired carbonation level

   • See style guidelines below for recommendations

3. Enter Current Temperature

   • The temperature of your beer at bottling

   • This affects residual CO2 calculations

4. Select Priming Sugar Type

   • Table Sugar (Sucrose)

   • Corn Sugar (Dextrose)

   • Dry Malt Extract (DME)

   • Honey

   • Maple Syrup

   • Other fermentables

5. View Results

   • Sugar amount needed in grams or ounces

   • Instructions for preparing priming solution

For Force Carbonation

1. Enter Target CO2 Volumes

   • Your desired carbonation level

2. Set Temperature

   • The temperature of your keg/beer

   • Colder temperatures absorb CO2 more readily

3. View Pressure Requirements

   • PSI or bar setting for your regulator

   • Time estimates for different carbonation methods

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

1. Boil water (about 500ml per 19 liters)

2. Dissolve calculated sugar amount

3. Cool to room temperature

4. Add to bottling bucket before racking

5. 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