you can prime with any fermentable sugar really (someone will chew my head off for that comment i'm sure), so far i have used corn sugar (which is called brewing sugar a lot so that's probably it [edit: looks like only my lhbs calls it brewing sugar but yes this will work from the looks of a quick google search its just plain flavorless glucose]) and turbinado (dehydrated cane juice).
I find this calculator more helpful than beer smith for this
it will calc priming amounts for all these:
Corn Syrup (Dark and Light)
DME – All varieties
DME – Laaglander
Belgian Candy Syrup – All
Belgian Soft Candy Sugar
Invert Sugar syrup – all
DME is technically the "best" way. Try a grocery store and look for corn sugar or dextrose. I get a lot of my sugars from bulk barn.
Next: Irish Red Ale, Mild, BC Pale, Scotch Ale, Helles, Pils
Planning: Bombardier clone (The real ale cask version, not that sh!te in the bottles)
P1: Chocolate Oatmeal Stout P2: Pear Wine P3: Air P4: Oxyclean
Keg 1: Stout Stout Keg 2: Dead Intruder Mailbock
Last edited by DroolingNeoBrewery; 04-29-2012 at 03:30 AM.
Reason: i was wrong, i did a google search