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====Bob Sylvester's Priming Guide====
[http://saintsomewherebrewing.com/ Bob Sylvester from Brasserie Saint Somewhere] describes his method to bottle conditioning saison/farmhouse style beers on a commercial scale (amounts are for a 7 barrel/217 gallon batch of beer) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1154486281246251/?comment_id=1154705631224316&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Bob Sylvester on his bottle conditioning methods on MTF. 09/26/2015.]</ref>. This method achieves high carbonation levels that are appropriate for saison styles, which targets about 2.5 volumes and is low enough to account for some minor attenuation in the bottle <ref>[https://www.brewersfriend.com/beer-priming-calculator/ Brewers Friend's priming calculator.]</ref>. The sugar levels listed assume the beer is not barrel aged and has residual volumes of CO2 CO<sup>2</sup> (approximately 0.86) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1462140453814164/?comment_id=1463189457042597&reply_comment_id=1463299223698287&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Discussion on MTF with Bob Sylvester, clarifying residual CO2 levels in his finished beer. 11/07/2016.]</ref>:
# All my beers have a final gravity of pretty much zero. I use plain cane sugar. I've found it to be pretty yeast friendly and the results are faster with sucrose. Not sure why dextrose became popular. Most of us don't brew with corn, so why add it at packaging.