En bref
Carbonation levels vary dramatically by estilo — from 1.5 volumes CO₂ for a British cask ale to 4.5+ volumes for a Belgian witbier. Accurate priming requires knowing your target CO₂ volume, the CO residual₂ already in the beer (determined by temperatura de fermentación), the sugar type (each has a different yield per gram), and the volume del brassin. Este guide covers all of it: CO₂ volume targets for 25+ estilos, a completoe CO residual₂ table, a comparison of 8 azúcar de carbonatación types, the refermentación en botella process from start to finish, and a force carbonation alternative.
Understanding CO₂ Volumes
One “volume” of CO₂ means that for every litro of beer, one litro of CO₂ (at standard temperatura and pressure) is dissolved. So a beer carbonated to 2.5 volumes contains 2.5 litros of CO₂ por litro of beer, or roughly 4.9 grams of CO₂ por litro.
The conversion is:
1 volume CO₂ = 1.96 g CO₂ por litro of beer
CO₂ Volume Targets by Estilo
| Estilo | Typical CO₂ Volumes | Caractère |
|---|---|---|
| British Cask Ale | 1.0–1.5 | Very low, soft, “real ale” |
| English Bitter | 1.5–2.0 | Baja, traditional |
| Scottish Ale | 1.5–2.0 | Baja, smooth |
| Irish Stout (Draught) | 1.2–1.7 | Very low (nitrogen-assisted) |
| American Pale Ale | 2.2–2.7 | Moyen, classic |
| American IPA | 2.2–2.7 | Moyen |
| German Pilsner | 2.4–2.8 | Moyen-high, crisp |
| Bohemian Pilsner | 2.3–2.6 | Moyen |
| Helles | 2.2–2.6 | Moyen |
| Märzen / Oktoberfest | 2.4–2.8 | Moyen-high |
| Vienna Lager | 2.4–2.7 | Moyen |
| Kölsch | 2.4–2.8 | Moyen-high |
| Altbier | 2.2–2.6 | Moyen |
| Belgian Witbier | 3.0–4.5 | Élevé, effervescent |
| Belgian Blonde | 2.5–3.5 | Moyen-high |
| Belgian Dubbel | 2.3–3.0 | Moyen-high |
| Belgian Tripel | 2.5–3.5 | Élevé |
| Belgian Saison | 3.0–4.5 | Very high, champagne-like |
| Hefeweizen | 3.0–4.5 | Very high, signature fizz |
| Berliner Weisse | 3.0–4.5 | Very high, tart and effervescent |
| American Wheat | 2.5–3.0 | Moyen-high |
| Porter | 1.8–2.5 | Baja-medium |
| Imperial Stout | 1.8–2.5 | Baja-medium |
| Barleywine | 1.5–2.3 | Baja |
| Cider (dry) | 2.5–3.0 | Moyen-high |
| Mead (still) | 0 | Flat |
| Mead (sparkling) | 2.0–3.5 | Variable |
Source: BJCP 2021 Estilo Guidelines, brewer convention, and Brewing Classic Estilos by Jamil Zainasheff and John Palmer.
Residual CO₂: What Is Already in Your Beer
After fermentación, your beer is not flat. It already contains dissolved CO₂ from the fermentación process itself. The amount depends on the highest temperatura the beer reached durante la fermentación (or more precisely, during the final days of fermentación and any maduración en frío).
The higher the temperatura, the less CO₂ remains dissolved (gases are less soluble in warmer liquids). This is critical: if you ignore CO residual₂ and add sugar based on the full target volume, your bottles will be over-carbonated and may even explode.
Residual CO₂ by Temperatura de fermentación
| Fermentación Temp °C (°F) | Residual CO₂ (volumes) | Residual CO₂ (g/L) |
|---|---|---|
| 0 (32) | 1.70 | 3.33 |
| 2 (36) | 1.60 | 3.14 |
| 4 (39) | 1.50 | 2.94 |
| 6 (43) | 1.40 | 2.74 |
| 8 (46) | 1.32 | 2.59 |
| 10 (50) | 1.23 | 2.41 |
| 12 (54) | 1.16 | 2.27 |
| 14 (57) | 1.08 | 2.12 |
| 16 (61) | 1.01 | 1.98 |
| 18 (64) | 0.95 | 1.86 |
| 20 (68) | 0.88 | 1.73 |
| 22 (72) | 0.83 | 1.63 |
| 24 (75) | 0.77 | 1.51 |
| 26 (79) | 0.72 | 1.41 |
| 28 (82) | 0.67 | 1.31 |
| 30 (86) | 0.62 | 1.22 |
Point clé: An ale fermented at 20 °C (68 °F) has about 0.88 volumes of CO residual₂. A lager cold-conditioned at 2 °C (36 °F) has about 1.60 volumes. This means the lager needs significantly less azúcar de carbonatación to reach the same target, despite lager estilos often wanting higher carbonation.
The Priming Sugar Formula
Sugar (g) = (Target CO₂ − Residual CO₂) × Volume (L) × Sugar Factor
Where the Sugar Factor depends on the type of sugar (see next secotion).
For sucre de table (sucrose): Sugar Factor = 3.83 g por litro per volume CO₂.
Example: 19 litros (5 US gallons) of pale ale, fermented at 18 °C, target 2.4 volumes:
- Needed CO₂ = 2.4 − 0.95 = 1.45 volumes
- Sugar = 1.45 × 19 × 3.83 = 105.5 g sucre de table
Sugar Type Comparison: 8 Options
Not all sugars are created equal. Different sugars have different levels of fermentability and different yields of CO₂ per gram. Here is a comprehensive comparison:
| Sugar Type | CO₂ Yield (g CO₂ per g sugar) | Factor (g/L/vol) | Flavour Contribution | Notas |
|---|---|---|---|---|
| Table sugar (sucrose) | 0.51 | 3.83 | None | Baseline reference |
| Corn sugar (dextrose) | 0.46 | 4.24 | None | Most common in US elaboración de cerveza amateuring |
| Dry extrait de malt (DME) | 0.37 | 5.27 | Slight malt character | ~80% fermentable |
| Honey | 0.43 | 4.54 | Subtle honey aroma | Variable fermentability |
| Belgian candi sugar (clear) | 0.51 | 3.83 | None (dark versions add flavour) | Same yield as sucrose |
| Maple syrup | 0.37 | 5.27 | Subtle maple character | ~67% sugar en poids |
| Brown sugar | 0.49 | 3.98 | Slight molasses note | Contains some invert sugar |
| Carbonation drops (tabs) | Varies | Pre-dosed | None | Convenient but less precise |
Pourquoi Corn Sugar Needs More Than Table Sugar
This confuses many brewers. Corn sugar (dextrose monohydrate) contains about 9% water en poids. So 100 g of dextrose delivers only about 91 g of actual glucose, versus 100 g of pure fermensucre de table from sucrose. The CO₂ yield per gram of product is therefore lower.
In practical terms: - 100 g sucrose and 110 g dextrose produce the same carbonation. - The ratio is approximately 1:1.10 (sucrose to dextrose).
Using DME for Priming
Some brewers prefer DME because it does not contribute a “cidery” or “thin” quality that sucre de table is sometimes (incorrectly) accused of causing. The main challenge is that DME is only about 70–80% fermentable (depending on the base malt and mashing conditions used during manufacture), so you need about 38% more en poids than sucre de table.
DME amount = Sucrose amount × 1.38
The Refermentación en botella Process
Paso por paso
| Step | Action | Details |
|---|---|---|
| 1 | Calculate azúcar de carbonatación | Use calculator with target CO₂, CO residual₂, volume, and sugar type |
| 2 | Prepare sugar solution | Dissolve sugar in 150–250 ml (5–8 oz) of eau bouillante; cool to temperatura ambiante |
| 3 | Transfer beer to seau d'embouteillage | Rack gently from fermenter, leaving sediment behind |
| 4 | Add sugar solution | Pour into seau d'embouteillage before or during racking to ensure even mixing |
| 5 | Stir gently | Use a sanitised spoon; stir slowly for 30 secoonds to distribute evenly; avoid splashing (oxidation) |
| 6 | Fill bottles | Leave 2–3 cm (1 in) of headspace |
| 7 | Cap or cork | Ensure tight seal |
| 8 | Condition | Store at 18–24 °C (64–75 °F) for 2–3 weeks |
| 9 | Chill and test | Refrigerate one bottle for 48 hours, then open and evaluate carbonation |
Conditioning Temperatura and Time
| Temperatura | Time to Full Carbonation | Notas |
|---|---|---|
| 12–15 °C (54–59 °F) | 4–6 weeks | Slow but fine results |
| 16–18 °C (61–64 °F) | 3–4 weeks | Good for lagers post-priming |
| 18–22 °C (64–72 °F) | 2–3 weeks | Ideal for most ales |
| 22–26 °C (72–79 °F) | 1.5–2 weeks | Faster, but may produce faux goûts in light beers |
| > 26 °C (79 °F) | 1–1.5 weeks | Not recommended — risk of autolysis, alcools de fusel |
Élevéer temperaturas accelerate yeast activity but can produce faux goûts. For best results, aim for 20 °C (68 °F) and be patient.
Élevé-Gravity Beers: When to Add Fresh Yeast
If your beer has been en el fermenteur for more than 4 weeks, has undergone cold crashing, or is above 8% ABV, the remaining yeast may be insufficient for carbonation. In these cases, add a small amount of fresh yeast at bottling time.
| Scenario | Levadura recomendadoe Addition |
|---|---|
| Standard beer, < 4 weeks in fermenter | None needed |
| Beer aged > 6 weeks | 0.5 g dry yeast per 19 L |
| Cold-crashed beer | 0.5 g dry yeast per 19 L |
| Beer > 8% ABV | 1.0 g dry yeast per 19 L |
| Beer > 10% ABV or aged > 3 months | 2.0 g dry yeast per 19 L |
Use a clean, neutral yeast (such as Safale US-05 or Fermentis F-2, which is specifically designed for refermentación en botella). Rehydrate the yeast in a small amount of warm water (25 °C / 77 °F) for 15 minutos before adding to the seau d'embouteillage with the sugar solution.
Force Carbonation: The Keg Alternative
If you keg your beer, you can skip azúcar de carbonatación entirely and force carbonate with CO₂ from a cylinder. This gives you precise control and near-instant carbonation.
Set-and-Forget Method
- Transfer beer to a sanitised Cornelius keg.
- Purge headspace with CO₂ (3–4 bursts).
- Set regulator to the pressure corresponding to your target CO₂ volumes at your serving/storage temperatura.
- Wait 7–14 days.
Force Carbonation Pressure Table (PSI)
| Temp °C (°F) | 2.0 vol | 2.5 vol | 3.0 vol | 3.5 vol | 4.0 vol |
|---|---|---|---|---|---|
| 1 (34) | 5.3 | 8.5 | 11.7 | 14.9 | 18.1 |
| 3 (38) | 6.4 | 9.7 | 13.1 | 16.4 | 19.7 |
| 5 (41) | 7.5 | 11.1 | 14.6 | 18.1 | 21.6 |
| 7 (45) | 8.8 | 12.5 | 16.2 | 19.9 | 23.6 |
| 10 (50) | 10.8 | 14.8 | 18.8 | 22.8 | 26.8 |
| 13 (55) | 12.9 | 17.3 | 21.6 | 26.0 | 30.3 |
| 16 (61) | 15.3 | 19.9 | 24.6 | 29.3 | 34.0 |
| 20 (68) | 18.5 | 23.7 | 28.9 | 34.1 | 39.3 |
Burst Carbonation (Quick Method)
- Chill beer to 1–3 °C (34–38 °F).
- Set regulator to 30 PSI (207 kPa).
- Connect gas, shake keg vigorously for 60 secoonds.
- Disconnect gas, vent keg to release excess pressure.
- Set regulator to serving pressure (10–14 PSI for most ales).
- Let settle for 24 hours.
- Test and adjust.
This method can fully carbonate a keg in 24–48 hours, but it requires some trial and error. Over-carbonation is easy to fix in a keg (just vent) but impossible to fix in bottles.
Résolution de los problèmes Carbonation Problems
| Problème | Cause probable | Solution |
|---|---|---|
| Flat bottles after 3 weeks | Insufficient yeast, low temperatura, poor seal | Move to warmer location; check caps; add yeast if needed |
| Over-carbonated (gushing) | Too much azúcar de carbonatación, infection, bottled too early | Chill bottles immediately; open carefully; check FG was stable |
| Uneven carbonation (some bottles flat, some over-carbonated) | Poor mixing of azúcar de carbonatación | Better stirring técnica next time; always dissolve in water first |
| Bottle bombs (exploding bottles) | Serious — infection, bottled before FG stable, massive over-priming | Move bottles to a safe container; chill to slow yeast; open carefully outdoors |
| Slow conditioning | Cold temperaturas, high-ABV beer, low yeast count | Move to 20–22 °C; wait longer; next time add fresh yeast at bottling |
For deeper coverage of carbonation problems, including diagnosis and prevention of botellas explosives, consultez nuestro guide on Carbonation Résolution de los problèmes Guide.
Common Priming Mistakes
Mistake 1: Using Online Calculators with Wrong Units
Some calculators ask for volumes in US gallons, others in litros. Entering 19 litros into a field expecting US gallons will give you azúcar de carbonatación for 72 litros of beer — a recipe for botellas explosives. Always verify the unit before calculating.
Mistake 2: Measuring Sugar by Volume Instead of Weight
A “cup” of dextrose weighs differently depending on how tightly it is packed — anywhere from 110 to 160 grams. Always weigh your azúcar de carbonatación with a kitchen scale. Even a basic scale accurate to ±1 g is fine for this purpose.
Mistake 3: Ignoring Residual CO₂
Using a flat 2.4 volumes as your target without subtracting CO residual₂ means you are adding too much sugar. This is especially problematic for lagers cold-conditioned at near-freezing temperaturas, where CO residual₂ can be 1.5+ volumes.
Mistake 4: Adding Sugar Directly to the Bottling Bucket
Dry sugar poured into a seau d'embouteillage does not distribute evenly, no matter how well you stir. Always dissolve it in hot water first, cool the solution, and then add it to the bucket.
Mistake 5: Bottling Before Fermentación Is Completoe
If your FG has not stabilised (i.e., readings are still dropping), bottling will result in over-carbonation because the yeast will consume both the remaining wort sugars and the azúcar de carbonatación. Always confirm FG with two readings 48–72 hours apart. Use our Abv Calculator Completoe Guide to verify your final ABV makes sense for the estilo and yeast.
Batch Priming vs Individual Bottle Priming
| Method | Pros | Cons |
|---|---|---|
| Batch priming (sugar in bucket) | Even distribution, precise control, one measurement | Requires seau d'embouteillage, transfer step |
| Carbonation drops (per bottle) | Convenient, no extra equipment | Less precise, one-size-fits-all dosing |
| Individual dosing (weighed per bottle) | Can vary carbonation per bottle | Extremely tedious, scale accuracy matters |
Batch priming is the recommended method for consistent results. Carbonation drops work in a pinch but do not account for bottle size differences, CO residual₂ variation, or estilo-specific targets. For those interested in the completoe refermentación en botella process including long-term storage, see Refermentación en botella Completoe Guide.
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Méthodologie
CO₂ volume targets by estilo are sourced from the BJCP 2021 Estilo Guidelines and cross-referenced with Brewing Classic Estilos by Jamil Zainasheff and John Palmer (Brewers Publications, 2007). The CO residual₂ table is derived from Henry’s Law solubility data for CO₂ in water/ethanol solutions, as published in the ASBC Methods of Analysis, Beer-13 (CO₂ Content). Specific values were generated using the formula from New Brewing Lager Beer by Greg Noonan (Brewers Publications, 1996), Chapter 19.
Sugar CO₂ yield values are calculated from stoichiometric fermentación equations (C₆H₁₂O₆ → 2C₂H₅OH + 2CO₂) adjusted for the molecular weight and water content of each sugar type. DME fermentability (~75%) is based on typical extract assay data published by extrait de malt manufacturers. The dextrose monohydrate correction (9% water) is from the food chemistry standard for this product.
Force carbonation pressure data is computed from the Henry’s Law equation with constants from Bamfuerteh’s Brewing Materials and Processes (Academic Press, 2016). John Palmer’s How to Brew (4th Edition, Brewers Publications, 2017), Chapter 11, was referenced for the refermentación en botella process and troubleshooting guidance.