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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Priming with brown sugar?
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Old 05-13-2008, 06:40 PM   #11
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I would measure brown sugar by weight because the volume can vary greatly depending on how tightly you pack it into the measuring cup.

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Old 12-09-2009, 06:16 AM   #12
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I would measure brown sugar by weight because the volume can vary greatly depending on how tightly you pack it into the measuring cup.
yessir

the front of the package says 32 oz.
the back of the package says 4 2/3 cups "firmly packed sugar"

according to something that Revvy posted at some point, 5 oz of corn sugar begets the same amount of carbonation as 4.75 oz of cane sugar.

by my math... that is between 2/3 and 3/4 of a cup (.69)

however, in my opinion, a darker beer tastes just as good dead and flat.
so i am going to err on the safe side and do 2/3 cup superpacked brown.

***(given a recipe calling for 5 oz corn sugar)

additionally,
i have to say that brown sugar is not refined sugar with molasses mixed back in.
well, at least not in all cases. just look for a sticker that says NO BEET sugar.
you will probably only find it on one brand: C&H.
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Old 12-16-2009, 03:06 AM   #13
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I just primed my Porter with Brown Sugar, I'm excited to taste the results. In the past I have always used DME.

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Old 02-06-2010, 12:29 AM   #14
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I just primed my Porter with Brown Sugar, I'm excited to taste the results. In the past I have always used DME.
Chris, how did this turn out? My next batch will be a porter and I'm curious if you can taste any difference with brown sugar.
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Old 02-06-2010, 03:46 AM   #15
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Chris, how did this turn out? My next batch will be a porter and I'm curious if you can taste any difference with brown sugar.
AWESOME! No, really. Tho I think you should wait as long as possible before cracking them open. For some reason mine took quite a while (over a month) to prime. The early bottles really tasted of brown sugar but the one I cracked today tasted LOVELY!
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Old 09-20-2010, 08:52 PM   #16
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So since there seems to be a slight variety of answers, I was wondering if someone has a more definitive answer for how much brown sugar to use. I'm about to bottle my pumpkin ale and I really want to try this out.

How much brown sugar (by weight) should I use for 5 gallons? I'm not sure exactly how the brown sugar compares to the other types of sugar as far as how much to use. What has worked for people that have used this already?

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Old 09-20-2010, 09:03 PM   #17
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So since there seems to be a slight variety of answers, I was wondering if someone has a more definitive answer for how much brown sugar to use. I'm about to bottle my pumpkin ale and I really want to try this out.

How much brown sugar (by weight) should I use for 5 gallons? I'm not sure exactly how the brown sugar compares to the other types of sugar as far as how much to use. What has worked for people that have used this already?
There is a chart in my bottling tips thread. http://www.homebrewtalk.com/f35/bott...ml#post1114892
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Old 10-05-2010, 06:19 PM   #18
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Quote:
Originally Posted by Boleslaus View Post
So since there seems to be a slight variety of answers, I was wondering if someone has a more definitive answer for how much brown sugar to use. I'm about to bottle my pumpkin ale and I really want to try this out.

How much brown sugar (by weight) should I use for 5 gallons? I'm not sure exactly how the brown sugar compares to the other types of sugar as far as how much to use. What has worked for people that have used this already?
I am getting ready to bottle my Vanilla Pumpkin Spice Ale as well - I am going to use 2/3 cup (with slight rounded scoop on top) and add it w/ 2 cups water for my priming solution. I think this is going to be great! I just hope it doesn't take TOO long to carb up.

Any experiences with what the head looks like after using brown sugar? i was going to bottle today, but can postpone if needed. Do you think this sounds good?
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Old 10-05-2010, 06:56 PM   #19
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I bottled a porter with brown sugar and had zero head, but that's usually the case with my beers anyway. I don't know if it changed the taste of the beer or not, but if it helps, the three-four month old beer I had yesterday was fantastic.

My beers carbed up in a normal amount of time with brown sugar, but it took a longer time for the CO2 to dissolve into solution.

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Old 10-06-2010, 05:20 PM   #20
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My beers carbed up in a normal amount of time with brown sugar, but it took a longer time for the CO2 to dissolve into solution.
This doesn't make any sense. If the co2 isn't in solution, then the beer's not carbed.
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