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Old 11-27-2011, 02:02 AM   #1
bricks
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Default Priming Sugar Question

Hey all. I just ordered a basic kit and some ingredients from MoreBeer to do this recipe http://www.homebrewtalk.com/f70/simp...weizen-186432/ . I substituted SafBrew 33 for the yeast since MoreBeer didn't have Danstar Munich. I also forgot to order priming sugar. Guess it was the 4 beers I had previously consumed that made me forget!

My question is, I know I can substitute regular granular table sugar for bottling, but would it be better to order some corn sugar before I get ready to bottle?

Also, will this yeast substitution screw anything up?

Thanks in advance.


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Old 11-27-2011, 02:15 AM   #2
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Granualar table sugar works great. It's such a small amount that it doesn't affect the flavor. At least, I've never noticed a difference, and table sugar is CHEAP and always around.

Note - you need less table sugar than corn sugar. E.g. 3/4c corn sugar ~ 2/3c table sugar is a good approximation for 5g batch, but measuring by weight is much more reliable.


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Old 11-27-2011, 02:16 AM   #3
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It is fine to use table sugar.

Won't screw up a thing. The measurements are a bit different, but it's not like ten fold difference. You can google the conversion.

EDIT: Or just look up!!
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Old 11-27-2011, 02:18 AM   #4
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I find that using table sugar makes for "spritier" bubbles...so for some styles, for example the Belgian Abbey Ale I just bottled, I use table sugar.
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Old 11-27-2011, 10:28 AM   #5
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I used rock candy crystal sugar drops in mine and it's not carbonating. So don't use that!
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Old 11-27-2011, 01:38 PM   #6
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I get good results from this. It'll give measurements in dextrose, table sugar, and DME.

TastyBrew.com | Homebrewing Calculators | Botting Priming Calculator
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Old 11-27-2011, 01:55 PM   #7
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I've ordered several MoreBeer kits and they all came with 4oz of priming sugar. To me that is not quite enough so I add another 1.5 oz DME. (it's what I have lying around) jm
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Old 11-27-2011, 06:01 PM   #8
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Quote:
Originally Posted by Revvy View Post
I find that using table sugar makes for "spritier" bubbles...so for some styles, for example the Belgian Abbey Ale I just bottled, I use table sugar.
So how about for a saison? Bottling one this coming weekend and have been thinking about how I want to carb it.

Thanks!
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Old 11-27-2011, 06:09 PM   #9
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As revvy had posted the table sugar does seem to give a different type of bubble. I definitely like it in my higher carbonated beers such as a saison. I have been using it for pretty much everything I bottle now since I keg almost all of my brews. I bought a huge bag of it from the supermarket and it is gonna last a long time.
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Old 11-27-2011, 08:44 PM   #10
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I used demerara sugar (raw cane sugar) for the 2nd time in my Burton ale. The sugar tastes like light brown laced with honey. Thought it might give a nice bit of complexity to the ale.


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