Hey guys I did do some searching around before I decided to post this. However, I decided to get some more insight into the matter of priming sugars for bottling. My buddy and I have always used the regular priming sugar you get from the local brewing store. For some reason I got it in my head that this was screwing up our brew. I got the idea because I would take weekly readings and taste samples throughout the process and our beer has tasted great. Once we do the priming sugar and bottling part, wait and age it for some time we have had a couple batches go bad in which is tastes nasty and even had a couple bombs! I am convinced we need to explore other bottling options such as molasses, maple syrups, or whatever else...We just did our very first All-Grain Stout, we want to know could be use a maple syrup or mollasses to bottle condition and what your guys thoughts were. I believe the measurments of mollasses is 1c. for 5 gallons? I am aware of the off tastes but wondering what our best bet could be. Thanks, Slainte!