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02-07-2012, 07:48 PM
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#1
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Feedback Score: 0 reviews
Join Date: Nov 2011
Location: springfield, missouri
Posts: 338
Liked 12 Times on 12 Posts Likes Given: 4
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Lost priming sugar.
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Somehow my priming sugar has vanished. The LHBS is a good distance away, so my question is...Can I use regular sugar? I researched this a bit and the first answer was "No, it leaves an odd taste"...then other people said that's just a myth.
I figured I would get some opinions on here before I ruined my beer.
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02-07-2012, 07:54 PM
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#2
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Feedback Score: 0 reviews
Join Date: Nov 2011
Posts: 3,589
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Yup, you can use regular sugar. We're talking 5oz in 5 gallons...not enough to make a noticeable flavor difference, at least not to me.
Use ~10% less than corn sugar.
Here's a helpful priming calculator:
http://tastybrew.com/calculators/priming.html
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02-07-2012, 08:03 PM
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#3
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Join Date: Jan 2012
Location: Chicago, IL
Posts: 22
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You can use regular sugar no problem. I've heard to use 3/4 cup corn sugar or 2/3 cup of cane sugar.
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02-07-2012, 08:18 PM
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#4
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Feedback Score: 0 reviews
Join Date: Nov 2011
Location: springfield, missouri
Posts: 338
Liked 12 Times on 12 Posts Likes Given: 4
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Awesome, thanks guys.
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02-07-2012, 08:24 PM
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#5
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AHA Member
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Join Date: Dec 2010
Location: Nashua, NH
Posts: 11,953
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Just make sure you measure the sugar by weight NOT volume. You can also use honey (1.25x the amount of sugar you would have used) to bottle carbonate with. If you don't have software that gives you the amount of sugar to use, go to one of the sites with calculators to get the amount of sugar to add to get your CO2 volumes goal. Otherwise you run a very real risk of overcarbonating the bottles. Sometimes to disasterours ends (bottle bombs).
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Hopping Tango Brewery
跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se
On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
...the right of the People to keep and bear arms shall not be infringed
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02-07-2012, 08:54 PM
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#6
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Brewin&BBQin
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Join Date: Feb 2011
Location: Sheffield, Ohio
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By weight,it's usually a couple tenths of an ounce less table sugar than corn sugar.
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Everything works if ya let it-Roady(meatloaf)
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02-07-2012, 09:04 PM
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#8
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Brewin&BBQin
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Join Date: Feb 2011
Location: Sheffield, Ohio
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The demerara sugar (raw cane sugar) is always a good one with amber colored beers & darker with that light brown sugar laced with honey flavor. And I like the regular,darker one better than that pilsen DME colored organic stuff.
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Everything works if ya let it-Roady(meatloaf)
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02-07-2012, 11:28 PM
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#9
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AHA Member
Feedback Score: 1 reviews
Join Date: Dec 2010
Location: Nashua, NH
Posts: 11,953
Liked 433 Times on 391 Posts Likes Given: 266
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You can use this site to figure out how much of different sugar types to use. Came in very handy when I was still bottle carbonating. Now that I'm kegging, not so much. 
__________________
My RocketHub Project
Hopping Tango Brewery
跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se
On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
...the right of the People to keep and bear arms shall not be infringed
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