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Old 07-06-2012, 04:20 PM   #1
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Default priming sugar?

Is there a certain sugar I should use other than your basic cane table sugar? What will give me the best carbonation??

Thanks for your help!!

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Old 07-06-2012, 04:24 PM   #2
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Lots of people advocate the corn sugar used in most of the brewing kits. However, table sugar is fine (I have had great luck with it).

You can use just about any fermentable sugar, by the way - malt extract, candi sugar, maple syrup, honey, brown sugar... you name it.

There are online calculators that will help you figure just how much you need to hit your desired carb levels. My favorite is Northern Brewer's excellent tool.

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Old 07-06-2012, 04:25 PM   #3
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You can use any fermentable to carb with. Corn Sugar is what most kits and many homebrewers use, but table sugar, malt extract, anything can be used. You just have to figure out the right ratio for whatever you're using.

There's no BEST in homebrewing. There's whats best for you. I use different things depending on the beers. For example I prefer to use table sugar over corn sugar or anything else, for Belgian Beers and Certain Historical styles. I think it give a rockier head with tighter white bubbles.

You can use any fermentable for priming. I give detailed info on priming with alternative primers including fruit juice (including the link to the podcast,) and other sugars in my bottling stickey- Scroll to the lower half of this post.

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Old 07-06-2012, 04:49 PM   #4
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I've never used anything other than table sugar. It's cheap and convenient and the wife buys tons of it at a time when she has coupons or it's on sale. Never had any problems with carbonation.

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Old 07-06-2012, 04:58 PM   #5
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i like the dextrose. anyone know if using dme would add malt flavor/a little body while carbing?

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Old 07-06-2012, 05:16 PM   #6
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I use dextrose most of the time. But I like using demerara sugar in EB,ESB's,etc. It gives a bit more col9or & flavor complexity...just a bit. It's basically raw cane sugar that tastes like light brown sugar laced with honey. Use the plain one,not the organic. The plain one smells better. Use it in the brew or for priming.
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Old 07-06-2012, 05:21 PM   #7
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I use molasses when appropriate (olde English ales and barley wines), honey in lighter beers, dark brown sugar in darker beers. I've tried to use raw sugar cane but that requires a lot of boiling and guessing to get the right amount. I recommend that you use an accurate scale to weigh the sugar do nut use measuring cups, a scale is best.

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Old 07-06-2012, 05:28 PM   #8
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Yeah,I always use a digital scale I got from Walmart for $20 in the kitchn gadgets isle. Strainers,measuring cups & spoons,etc. Lots of useful items in that isle for brewing.
I have also noticed that demerara (raw cane) sugar takes a bit more stiring to dissolve. But it works great for priming & adding to the brew. But it wasn't terribly hard to mix into boiling water. Just keep the bag twisted & tied tightly,or tightly sealed container. You have to keep that tiny bit of moisture in the raw cane,or brown sugars to help it dissolve easily.
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Old 07-06-2012, 05:36 PM   #9
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Quote:
Originally Posted by basilchef View Post
i like the dextrose. anyone know if using dme would add malt flavor/a little body while carbing?
Yes, it will, but only a touch. It may show up more in lighter, or hoppy beers. I personally really like what a quality extra light DME does for bottle conditioning.
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Old 07-06-2012, 05:41 PM   #10
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I used dextrose in 2 batches. I find it gives off a fuuny, almost bland taste. I would never use it again. Now I use DME and I find the taste great.

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