Originally Posted by bazeballdadx
I noticed a recipe that called for 'Cane sugar' to be used for priming before bottling. Is this regular table sugar or no?
What are the benefits/problems of using this for priming?
btw, this is for an English Bitter recipe.
That is indeed table sugar. And it will work, although it does contribute "off" flavors to your beer. You can use any fermentable sugar for priming, corn sugar is the most commonly used one. You could also use honey, or molasses, or maple syrup. Or you could use malt extract if you want to keep it "all malt".