I have written a priming sugar calculator to help with bulk priming. I would appreciate any feedback to make it more accurate or useful.

*To use, rename attached ".txt" file to ".exe".*
It calculates bulk priming rate of dextrose in g/L based on desired carbonation and pre-priming temperature, and calculates out total grams for your brew.

Calculations are based on the following assumptions:

(1) The brew has a saturation of CO2 before priming for it's present temperature, just before priming (eg: fermentation, secondary, cold conditioning, lagering).

(2) The saturation of CO2, in "Volumes of CO2" is calculated, as a function of temperature (T), in degrees Celsius, as follows: Volumes CO2 = 0.000849 x T^2 - 0.058751 x T + 1.7114

(3) The rest of the CO2 in your beer is dictated by the rate of dextrose added per litre, such that 1 Volume of CO2 will be produced by every 3.7 g/L of dextrose added.

Negative dextrose rates means that your desired carbonation is less than the saturated level of CO2 for beer at that temperature.

I hope that this tool is useful to others, and not just myself. Let me know if there are any problems, suggestions, etc.

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