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02-07-2012, 07:48 PM
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#1
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Duke of Awesome
Join Date: Nov 2011
Location: springfield, missouri
Posts: 323
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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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Senior Member
Join Date: Nov 2011
Location: Wheaton, IL
Posts: 1,720
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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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Junior Member
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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Duke of Awesome
Join Date: Nov 2011
Location: springfield, missouri
Posts: 323
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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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Happiest when brewing
Join Date: Dec 2010
Location: Natick, MA
Posts: 6,586
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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).
__________________
Hopping Tango Brewery
"Do you wanna get hiiiigh?" - Towelie
On Tap: MO SMaSH, English Brown Ale, Dark Cream Ale
Waiting/Carbonating: MO SMaSH, Caramel Cream Ale
Primaries
K1:
K2: Mocha Porter
K3:
K4:
K5:
Aging: Wee Honey MkII, mead and maple wine, mocha madness II, Old Ale (on medium toast cherry wood)
On Deck: Lickah (English IPA)
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Wildflower Traditional, Blackberry Melomel
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02-07-2012, 08:54 PM
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#6
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recombinent extract muse
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 10,233
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By weight,it's usually a couple tenths of an ounce less table sugar than corn sugar.
__________________
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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recombinent extract muse
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 10,233
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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.
__________________
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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Happiest when brewing
Join Date: Dec 2010
Location: Natick, MA
Posts: 6,586
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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. 
__________________
Hopping Tango Brewery
"Do you wanna get hiiiigh?" - Towelie
On Tap: MO SMaSH, English Brown Ale, Dark Cream Ale
Waiting/Carbonating: MO SMaSH, Caramel Cream Ale
Primaries
K1:
K2: Mocha Porter
K3:
K4:
K5:
Aging: Wee Honey MkII, mead and maple wine, mocha madness II, Old Ale (on medium toast cherry wood)
On Deck: Lickah (English IPA)
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Wildflower Traditional, Blackberry Melomel
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