Prime lager vs Prime Ale

No comprende...

Parsing your question, I'm assuming your asking if there's a difference in priming amounts for ale or lager.

There is not, from what I've done.

 

For the same total volumes of CO2 (Assuming you want that), you'd use slightly less sugar for a lager (that fermented at a lower temperature) than an ale (that fermented at a higher temp). Any of the online priming calculators handle this difference.

But if you mean, "Should a lager have higher carbonation than an ale?"... that depends on the particular style and your preference.

 

why for the same CO2 vol would a lager require less priming sugar? The lager yeast cant make more Co2 from the same amt of sugar?

edit - then I realized this was because the lower temp the lager experience would hold more co2 in solution.....duh sometimes im kinda dense

 

Heck, every time I'm feeling stupid (because I did something stupid) I just ask my mom if I'm smart. Then I know I'm smart cuz my mom said so.

 

Like mentioned above the technique is the same. Just use an online priming calculator and be sure to accurately indicate what temperature you fermented at (because co2 stays in solution more at folder temps). You can condition them around 65*, then move to close to 32* on e you're happy with the carbonation level.