Amount of priming sugar to use?

[BarryNL]

Just wondering what the general range is for quantity of priming sugar to use (e.g. for a 19L batch). What's about the safe upper limit (of glucose sugar) to use for a fully fermented 19L batch before you risk creating bottle bombs?

I ask because I'm doing a Brewferm kit which suggests 90g of sugar (so about 105-110g glucose) for a 9 litre batch which is actually about 50% more glucose than I used in my last 19 litre batch (which is admittedly a pretty flat English Ale). Is it OK to use so much? It's for a Belgian Tripel which should be fairly highly carbonated.

[tubby_shaw]

For highly carbonated bottled beers I would say that 10g/l of glucose would be about right.
Just enure that your bottles are up to the job

[BarryNL]

Just enure that your bottles are up to the job

What a great excuse to drink a lot of Belgian Tripel - those bottle are sure to work OK
(and Westmalle bottles look pretty cool)