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It's a matter of volume. I don't know the PSI of a typically charged beer bottle, but less just talk about the math, without doing any math. :) 5 psi in a beer bottle in much less pressure than 5 PSI in a keg. The PSI is the same, but there are a lot more square inches in a keg than in a bottle. Cubic inches really, but the measurement is how much force it ...

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There's a lot of debate about if you really do need to use less sugar to prime a keg. From my point of view, it's an unsettled question. I'd advise you to experiment and decide for yourself.

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Your general understanding is pretty much spot-on. I think the thing to consider here is that your reasoning assumes that half or a third of the priming sugar is meant to yield the same amount of carbonation as it would in the bottle. I'd argue this isn't the case. Notice how recommendations like this keg-underpriming 'common wisdom' usually don't go so far ...

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You probably want to make sure that you put equal amount of sugar in each bottle... I guess, the best way is to use a syringe.

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Before I switched to kegs, the easiest and most reliable method I found was to siphon off some of the beer (typically a litre or so), warm it in a saucepan, and dissolve the appropriate amount of priming sugar. I used dextrose or some other invert sugar since it seems more likely to ferment out thoroughly, and less likely to impart off flavors. Of course I ...

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weigh your priming sugar, don't measure the volume boil it in just enough water to dissolve it for a few minutes pour that sugar syrup into your bottling bucket rack the beer onto the sugar mixture give it a couple gentle stirs with a sanitized spoon That works for me. Hopefully it will work for you, too!

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Rack your beer out of the fermenter into a sanitised bottling bucket, which could just be another fermenter, where the beer is evenly mixed with all your priming sugar before being bottled straight from there. Normally the under / over carbonation issue is caused by differing amounts of priming sugar added to each bottle when priming the bottle ...

2

The yeast that carbonates your beer should already be in suspension, that is, invisible without a microscope. So, unless you've filtered the beer, don't worry about the yeast. Don't stir up the yeast cake either, those might not be very happy/tasty. But, you should stir the sugar into the beer to get good carbonation, as discussed here and in many other ...

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There is a chart that provides this info. I use sugar cubes for consistency. ...

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