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Old 02-13-2012, 02:10 AM   #1
Rehlgood
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Feb 2012
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Hi I am new to home brewing and this is my first thread on HBT. I have a (Belgian)Scotch Ale in secondary right now and plan on bottling next weekend. I got some dark belgian candy sugar to prime with. The guy at the LHBS said 5 oz would do the job for a 5 gallon batch. I checked it out on Palmers website and it looks like he recommends 2.5-3 oz (assuming I am reading his chart correctly and candy sugar is the same as cane sugar). Does anyone have any experience priming with this type of sugar? What is best so I don't end up bombs or duds? Thanks for the help guys n gals.


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Old 12-19-2012, 01:02 AM   #2
ArrogantDusty
 
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Belgian Candi Sugar is 100% fermentable. I would go with 2.5-3 oz.
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Old 12-19-2012, 01:19 AM   #3
Calder
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I'm not too familiar with the candi-sugar. If it is a solid, I'd treat it like it was cane sugar. If it is liquid, treat it like it is honey, or other syrup.

In checking Palmer, I get about 4.75 ozs of cane sugar for a beer stored at 65 F, and 3 volumes.

You will only have 2 volumes if you use 2.5 ozs of sugar. I assume it is Belgian. They are usually carbed on the high side.

 
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Old 12-19-2012, 01:29 AM   #4
bchurch
 
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Did you really just answer a thread from Feb. or is the date on my phone wrong? ;b

 
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Old 12-28-2012, 07:01 PM   #5
ArrogantDusty
 
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I answered it . I often search for things that I am looking for and then if there are unanswered posts that I can answer, Ill hit those up too. Now, I am researching gluten free beer styles using Candi Sugar and other techniques.
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Old 12-28-2012, 07:08 PM   #6
Denny
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There is absolutely no reason to prime with candi sugar. It won't add any flavor and it's WAY more expensive than any other priming method.
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