jay29

Recipes 

I am sure people have done it. What are the pros and cons? What flavors did it add? I am thinking about using 1/2 for my British Bitter...

Beerrific

Recipes 

Pros: it works
Cons: most brown sugar is just regular cane sugar with caramel added so you are paying more for that, more work to dissolve than corn sugar

If it is all you have (or can get easily), use it, but if you can get corn sugar I think that will be easier to use. With the amount you are adding, there will be very little effect on the flavor, some people use it in larger quantities to add some caramel flavor.

malkore

Recipes 

If you really wanted brown sugar's flavor, you'd use some in primary, rather than bottling.

I just don't see a half tsp of brown sugar doing much to the flavor, especially if there's a lot of hoppiness.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

King of the Swill

Recipes 

It will not add any recognizable flavor to a 5 gallon batch. Brown sugar is just cane sugar with molasses added to it.

jay29

Recipes 

I'm sorry I meant 1/2 cup for priming. Thanks for your responses. Might as well stick with corn sugar.

kram

Recipes 

I've attempted it a couple of times, did nothing for flavor and in both instances it 2 to 3 times longer to carbonate.

Better off using corn sugar, and adding alittle molasses in the primary to add flavor. ALternately I believe some ethnic food stores carry real brown sugar, but I haven't investigated myself.

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In Primary: n/a
In Secondary:
Aging:
Drinking: Black Lager and Cream Ale
On Deck: IPA