Belgian candy sugar instead of corn sugar for priming?

Phan71 · 08-02-2008, 07:50 PM

I'm brewing a Saison today, and I was struck with a thought: What if I set aside some of the belgian candy sugar to use for priming instead of using corn sugar? Has anyone tried this? Does anyone see any drawbacks to doing it? If I do it, how much should I use?

TheH2 · 08-04-2008, 01:39 PM

I've done 1/3 cup candy sugar (light hard candy) and 1/2 cup corn sugar for a Leffe clone. That gave it a really good level of carbonation. It was one of my first batches and I can't say that it added much flavor, but I was just thrilled that I made drinkable beer at that point and wasn't too concerned about small tweaks.

Phan71 · 08-04-2008, 02:20 PM

Well, I ended up just using all of the candy sugar in the boil and I'll probably just use some corn sugar or DME for the priming.

The Blow Leprechaun · 08-04-2008, 04:17 PM

Priming sugar has a negligible effect on flavor, at best. Unless you really just want the aesthetic appeal of using something different, corn sugar or table sugar are your most reliable and cheapest options.