Originally Posted by BudzAndSudz
So this is a total noob question, but instead of using corn sugar as the priming sugar before bottling (as most brew stores will suggest) what about using brown sugar for this recipe to encourage a bit more of a pumpkin pie flavor?
It's a good question. I'm no expert on the matter as I haven't bottled in quite some time, but I believe 'common wisdom' in this realm will say that the choice in priming sugar won't do TOO much to affect the flavor of the beer as it is mostly going to be eaten up to create the CO2. But a lingering amount might add a bit of flavor.
Regardless, you can most definitely give it a whirl as brown sugar would have the ability to carbonate. HOWEVER: make sure you find out what the 'conversion rate' is between corn & brown sugar - as not all sugars pack the same punch in their ability to carbonate (i.e., you could either over- or under-carb the beer if you used the same amount that is called for with corn sugar).
Hope that helps!