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Old 04-28-2012, 05:13 PM   #21
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Ok. Think I'll just wait and bottle it at 3 1/2 weeks. I can't find corn sugar here, i see they sell one product: brewing sugar-glucose powder and another that says Grapesugar-dextrose monohydrate/glucose....aren't glucose and dextrose basically the same thing. Can i use either of these to prime the beer?

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Old 04-29-2012, 12:46 AM   #22
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you can prime with any fermentable sugar really (someone will chew my head off for that comment i'm sure), so far i have used corn sugar (which is called brewing sugar a lot so that's probably it [edit: looks like only my lhbs calls it brewing sugar but yes this will work from the looks of a quick google search its just plain flavorless glucose]) and turbinado (dehydrated cane juice).

I find this calculator more helpful than beer smith for this

it will calc priming amounts for all these:

Corn Sugar
Corn Syrup (Dark and Light)
Brown Sugar
Maple Syrup
Sorghum Syrup
DME – All varieties
DME – Laaglander
Belgian Candy Syrup – All
Belgian Soft Candy Sugar
Invert Sugar syrup – all
Black Treacle
Rice Solids

DME is technically the "best" way. Try a grocery store and look for corn sugar or dextrose. I get a lot of my sugars from bulk barn.
Next: Irish Red Ale, Mild, BC Pale, Scotch Ale, Helles, Pils
Planning: Bombardier clone (The real ale cask version, not that sh!te in the bottles)
P1: Chocolate Oatmeal Stout P2: Pear Wine P3: Air P4: Oxyclean
Keg 1: Stout Stout Keg 2: Dead Intruder Mailbock
Bottled: Lots

Reason: i was wrong, i did a google search
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Old 04-29-2012, 10:58 PM   #23
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Originally Posted by DroolingNeoBrewery View Post
you can prime with any fermentable sugar really (someone will chew my head off for that comment i'm sure),
Yes, that's correct, regular table sugar (sucrose) is totally fine for priming with. Using regular sugar in large quantities for brewing can lead to a cidery taste but for priming you'll be using a small qty and it will have no flavour impact.
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