Another quickie question. When priming before bottling, all I have used is 5 oz of corn sugar. Here is my question, what else can be used, what makes the beer better and how do you determine how much to use? I know in baking, chef's will use corn syrup instead of dextrose (in the same proportion) and I have heard that you can use dry malt, but is it in the same proportion and the same type that you used in the original wort? What about Honey? Inquiring minds want to know!