priming belgian beer

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beerhound28

beerhound28

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Hello everyone
I am torn between using dextrose,candi sugar, or plain table sugar to prime my batch of belgian golden strong..I am looking for a highly carbonated final product. Are all sugars created equal when it come to carbonation?.What should i prime with for this style? Any help would be cool. peace
 
There are various calculators that allow for adjustment with basic numbers. I generally prefer to go by weight if I don't have sugar content for reference and (knock on wood) I've never had any bombs that way.
 
I tend to prime my Beligans with regular table sugar, I think it lends a more "sprighty" and tighter, denser bubbles. More than likely the original trappist monks just used the same sugar they brewed with and that was just your basic beet (table) sugar.
 

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