Brown Sugar for priming in a Christmas Ale - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Brown Sugar for priming in a Christmas Ale

Reply
 
Thread Tools
Old 10-28-2009, 08:12 PM   #11
snipper_cr
Recipes 
 
Jan 2009
Somewhere in Illinois
Posts: 221
Liked 2 Times on 2 Posts


When using Brown sugar, it tends to hold shape a bit and I know in baking, some recipes call for "2/3 cup loose brown sugar" and some call for "2/3 cup packaged brown sugar." I would guess "Packed" is correct to get rid of the air and get a better measurement?
__________________
The "Hops Shortage" is the gods way of punishing us for not making our beers bitter enough.


Primary #1: British Brown
Primary #2: Empty
Primary #3: Empty
Secondary #1: Empty
Keg #1: Chocolate Oatmeal Stout
Keg #2: Hoppy Red

 
Reply With Quote
Old 10-28-2009, 08:13 PM   #12
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
 
Revvy's Avatar
Recipes 
 
Dec 2007
"Detroitish" Michigan
Posts: 40,925
Liked 3202 Times on 1889 Posts


Quote:
Originally Posted by snipper_cr View Post
When using Brown sugar, it tends to hold shape a bit and I know in baking, some recipes call for "2/3 cup loose brown sugar" and some call for "2/3 cup packaged brown sugar." I would guess "Packed" is correct to get rid of the air and get a better measurement?
It really is better to measure by weight not by volume....Like Liberty dude said.

Priming (corn sugar) sugar for non carbed to style recipes, meaning what you get in a kit are either 4.5 oz or 5oz.....
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

 
Reply With Quote
Old 10-28-2009, 08:19 PM   #13
bigin31
Recipes 
 
Oct 2009
Fort Worth, TX
Posts: 110

Quote:
Originally Posted by mrgstiffler View Post
Would you have to use the same amount of brown sugar as you would corn sugar? I have a Bourbon Vanilla Porter that needs bottling and I might try brown sugar.
I would use the same as the amount of table sugar as Rev said. Let me know how this turns out. The molasses should add a great flavor to the Vanilla. Killer combo.

 
Reply With Quote
Old 11-30-2009, 03:54 AM   #14
fivehoursfree
Recipes 
 
Nov 2008
Posts: 234
Liked 1 Times on 1 Posts


What's up with using a Belgian Wit yeast on that? Is that on purpose?

 
Reply With Quote
Old 11-30-2009, 05:53 PM   #15
snipper_cr
Recipes 
 
Jan 2009
Somewhere in Illinois
Posts: 221
Liked 2 Times on 2 Posts


Seemed like it would fit the flavor profile I was looking for.

I've had the this beer in the bottles for about a month now. Overall really good but still think it could use a bit more time. The brown sugar added a nice flavor although I might have put a bit too much in. I would not say its OVER carbonated, but a bit more than I think the style called for.
__________________
The "Hops Shortage" is the gods way of punishing us for not making our beers bitter enough.


Primary #1: British Brown
Primary #2: Empty
Primary #3: Empty
Secondary #1: Empty
Keg #1: Chocolate Oatmeal Stout
Keg #2: Hoppy Red

 
Reply With Quote
Old 12-02-2009, 01:08 AM   #16
mrgstiffler
 
mrgstiffler's Avatar
Recipes 
 
May 2009
Newberg, OR, Cascadia
Posts: 1,045
Liked 95 Times on 79 Posts


I used about 3/4 cup non-packed brown sugar for my porter and it hardly carbed at all. I can say that I do notice the slight brown sugar flavor, and that is really nice. Thankfully my TAD system finished the carbonation.
__________________
Simple BIAB Calculator

 
Reply With Quote
Old 12-02-2009, 01:27 AM   #17
BA_from_GA
Recipes 
 
Feb 2009
Buford, GA
Posts: 462
Liked 3 Times on 3 Posts


I have primed brown ales (including my spiced christmas beer this year), a cider, vanilla bourbon porter, and a milk stout all with brown sugar. All have been great.

Go for it.
__________________
brewing lots, rather not keep it all updated here


inhbc.org

 
Reply With Quote
Old 12-02-2009, 01:46 AM   #18
Eigenmusic
Recipes 
 
Jun 2009
Rio Grande Valley, TX
Posts: 63

I used demerara sugar to prime my Tripel. Ruined it.

Tasted like liquid gold prior to bottling, but now it tastes borderline-undesireable. I'll give it time, but the change was so drastic, I'm almost certain that it was the cause of the problem.

I do not suggest demerara/turbinado sugar for anything, based on my experience.
__________________
On Deck: Several Brews...
Primary: nuthin'
Bottled: #5-Cascade APA - OG 1.054 (2010-01-05 -> 2010-02-02), #4-Mega Chocolate Stout - OG 1.065 (2009-10-15 -> 2009-11-11), #2-Fresnos Tripel - OG 1.080ish (2009-08-18 -> 2009-09-30)
Dumped: #0-Improper Honey Infested Wheat
Consumed: #1-Proper Infested Wheat (bottled 08/04/2009), #3-Vanilla Porter - OG 1.062 (09/20/2009 -> 10/07/2009)
Infested Wheat: Hefeweizen made from the last, dusty bag of whole wheat from the old feed store 30 miles away.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Priming with brown sugar? jdoyle83 Bottling/Kegging 25 02-02-2013 07:29 PM
Brown Sugar for priming? t-bag Beginners Beer Brewing Forum 5 03-31-2010 08:47 PM
How much brown sugar for priming Brett3rThanU Bottling/Kegging 1 04-07-2008 02:15 AM
Brown Sugar Priming Aclay Bottling/Kegging 2 03-03-2008 06:27 PM
Priming with brown sugar? jay29 Extract Brewing 5 08-28-2007 05:06 PM


Forum Jump