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Old 08-25-2012, 04:23 AM   #1
Jratt
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I'm about to brew my third batch of beer and I was wondering if anyone had good results using something other corn sugar to carbonate their beer. I'm thinking about using dry malt extract this time. Is this a good idea and if so dose it take longer to carb this way? Thanks for any advise.



 
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Old 08-25-2012, 04:52 AM   #2
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I don't think it takes any longer, but IIRC you need more of it for the same volumes of CO2. I have successfully primed with corn sugar, honey, agave nectar, Munton's carb tabs, some other carbs tabs of which I cannot currently remember the name, and table sugar.

When I primed with honey, the honey came through a bit, but I couldn't tell if it was the honey I used to prime or the honey malt in the grain bill. The agave nectar caused no noticeable difference in flavor. And as is to be expected, the other sugars I mentioned didn't do anything special.

Hope this helps.


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Old 08-25-2012, 12:41 PM   #3
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I've used all sorts of stuff to bottle carb. They seem to work in the same amount of time. Just make sure you use a priming calculator so you use the correct amount. There are lots of free ones online.
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Old 08-25-2012, 12:44 PM   #4

Regular table sugar (either cane or beet) works fine. Check out the boggling subforum here for more posts about priming, too.

 
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Old 08-27-2012, 03:47 AM   #5
Jratt
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Thanks for all the help guys and I had no idea you could use so many different things to carb with. That's what is so fun about this craft is getting to experiment and learning along the way.

 
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Old 08-27-2012, 03:55 AM   #6
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Quote:
Originally Posted by Pappers_ View Post
Regular table sugar (either cane or beet) works fine. Check out the boggling subforum here for more posts about priming, too.
This! I stopped spending money on ordering corn sugar. I always use table sugar now..
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Old 08-27-2012, 03:56 AM   #7
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Ditto. I have always just used table sugar, boiled in water for 15 minutes. Use a calculator, and just enough water to dissolve the sugar (maybe 1 cup, maybe up to 2 cups).

 
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Old 08-27-2012, 05:06 AM   #8
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What about brown sugar ? Would tht wrk? And does it come through at all or add anything to the beer?

 
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Old 08-27-2012, 04:05 PM   #9
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Brown sugar works well,& leaves a bit of flavor complexity behind. Dito with demerara sugar (raw cane sugar),as it has that light brown sugar laced with honey flavor to it. Some on here have even used that Mexican sugar (cone shapes) with spices in it. Palm sugar as well.
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Old 08-27-2012, 08:24 PM   #10
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Quote:
Originally Posted by unionrdr
Brown sugar works well,& leaves a bit of flavor complexity behind. Dito with demerara sugar (raw cane sugar),as it has that light brown sugar laced with honey flavor to it. Some on here have even used that Mexican sugar (cone shapes) with spices in it. Palm sugar as well.
Brown suger? As in suger in the raw? Would that work too?

Also in my newbie beer book it suggest using beet suger over cane and try and avoid cane suger. So cane suger would work to then?



 
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