Corn Sugar vs Table Sugar for Priming - Home Brew Forums

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Old 01-22-2010, 01:53 AM   #1
danculwell
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Jan 2010
Coralivlle, IA
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I'm read (both from various people here and in books) that when you prime your not adding enough sugar for any off flavors to come through in your beer.

If this is true then why does it seem like everyone uses corn sugar to prime? Are there other benefits to using corn sugar?
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Old 01-22-2010, 02:01 AM   #2
chefmike
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Dec 2007
north Georgia
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I have found no difference. I started bottling with cane sugar because I have it. It works fine. The home brew calculators say you need slightly less (2.5 versus 2.7 oz by weight compared to corn sugar on 5 gallons at a typical 2 vols carbed)

I say cane sugar unless you ju$t want to $upport your home brew $tore.... they will love you... it is easy... all measured out and all!
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Old 01-22-2010, 02:12 AM   #3
Edcculus
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Jun 2007
Greenville, SC
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now that you bring it up, I doubt it matters. I use dextrose because...well thats what I've always been told. I'm sure if you calculated it right it really doesn't matter.


Chefmike, how did you make your limoncello? My fiancee's parents make it every year with the lemon trees in their yard. Its sublime!

 
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Old 01-22-2010, 02:53 AM   #4
Brewenstein
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Apr 2009
West Suburbs of Chicago
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I started with corn sugar for my first 8 -10 batches and have used regular cane sugar for my last 10 batches and notice no difference in carbonation, head, or taste. Just makes 'cents' to me to use the cheapest one.

 
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Old 01-22-2010, 03:10 AM   #5
danculwell
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Jan 2010
Coralivlle, IA
Posts: 199

Quote:
Originally Posted by Brewenstein View Post
Just makes 'cents' to me to use the cheapest one.
Kinda what I was thinking.
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Mr. Beer Fermenter: Cider
5gal bucket fermenter (Thanks Mick) brewing supplies
6.5 Gal bucket Guiness Clone
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Old 01-22-2010, 05:09 AM   #6
chefmike
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Dec 2007
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Quote:
Originally Posted by Edcculus View Post
Chefmike, how did you make your limoncello? My fiancee's parents make it every year with the lemon trees in their yard. Its sublime!

I did the following

12/20/08
16 lemons and 1.5l everclear
-zest the lemons )partially frozen helps!
-put in a gallon glass jar with the everclear. it will turn crispy and white.

wait a long time, (40 days)
then strain and mix with the simple syrup:

2/2/09
10 cups filtered h2o
7 cups sugar
boil.
cool.
mix, turning a beautiful creamy yellow.
pour into bottles.
recommend store in freezer and serve COLD.
Adjust water and sugar to desired strength.
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Old 01-22-2010, 08:45 PM   #7
GMesick
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Jan 2010
Federal Way, WA
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I try to keep corn sugar on hand, but I have used cane sugar in a pinch (when I couldn't remember where I had hidden the corn sugar). No difference in flavor that I could detect. But...you may have a bit easier time making the corn sugar dissolve.

 
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Old 01-22-2010, 11:44 PM   #8
chefmike
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Dec 2007
north Georgia
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Quote:
Originally Posted by GMesick View Post
But...you may have a bit easier time making the corn sugar dissolve.
ummmm.... why?

The granular structure on both is similiar, in a similiar amount of water at the same temperature (200+ F), I cannot imagine what difference you could detect. ???
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Old 01-23-2010, 12:08 AM   #9
jds
 
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Oct 2007
Littleton, CO
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I use cane sugar to naturally carbonate in some of my kegs. In fact, I've even done it without dissolving the sugar first. In a keg, it's not as important, because you're only priming one container, and so you don't need complete and immediate mixing of the sugar with the beer.

There's no flavor/taste reason I can find with priming vs. force-carbonating kegs. I just find that sugar is cheaper than CO2, and I don't have the hassle of refilling my gas as often when I'm only using it to push beer out of the keg.

 
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Old 01-23-2010, 12:45 AM   #10
mgo737
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Sep 2008
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I use cane sugar for bottle priming. Furthermore, I use it in place of dextrose in recipes that call for dextrose sugar and there is no difference...

 
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