I’ve got 18+ liters of wort fermenting away and need to prime it this weekend but my copy of papazian has gone awol. How much corn sugar should I use 1/2 or 2/3 cup? Thanks
First, “Relax, and have a homebrew!” 
Papazian calls for 3/4 cup dextrose or 1 1/4 cup dried malt extract for priming 5 U.S. gallons.
Myself, I like around 2 cups of extract with no corn sugar/dextrose. The extract gives it much more body, imo. Personal preference, amount of yeast, temperature, time until consumption all factor into the chosen quantity.
Try adding heading liquid (7 ml or so) some time if you don’t already.
I use 4 oz corn sugar by weight for priming. No probs thus far.
Depends on the carbonation level appropriate to the style you’re brewing. I’ve used (corn sugar) from 1/3 cup (very low carbonation level) to 1 cup (very fizzy, like American beer. Use strong bottles!). 2/3 - 3/4 cup for an “average, normal” carbonation level.
What dono said. And also, relax, don’t worry, and have a homebrew. It really does depend on the type of beer. In general, I’d say the darker and heavier the beer, the less carbonation you want. So for porters and stouts, 1/3 cup. For interesting experimental spiced up winter beers, maybe 1/2, give or take. And for light lawnmower beers, 3/4 to 1 cup. But hey, if you get it wrong, no worries You’ll just have something a little different to drink. Isn’t that the point of homebrewing?
I’ll agree with the DME recommendation for darker stuff. I normally use 1/2 cup for anything else but I’m not a big fan of bubbles. The DME does take longer to ferment though. Chinaguy what’s on tap anyway?
You can get more info here: http://forum.northernbrewer.com/
What’s in your carboy?
I’m working on Hefe Weizen from an extract kit by Northern Brewer. I brew with a buddy and our next batch will be Smoked Raspberry Porter.
Cheers!
Couple weeks ago in the US I had about 2 minutes in a brewshop and not much room in luggage. So, I’m a pretty simple extract brewer these days since the nearest homebrew supply store is probably a 1,000 miles away…
4# dark malt
2# honey
1 oz cascade 6.0 alpha 60 minutes
½ oz cascade 15
½ oz cascade 5
tbls dextrine powder
Should be better than Tsingtao or Heineken, which are the most common beers available. No microbrews. Occaisionally can find a Hoegarden or Chimay.
thanks all for the suggestions
So just how do the customs people react when they find four pounds of dark brown powder and an ounce of dried green herbs in your suitcase?
I’ve never had anyone check at customs. 10 years ago or so when I lived in Japan, homebrewing was illegal, and supplies shipped over would be confiscated. That’s changed in Japan I believe, and it is now legal.