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Old 10-07-2010, 06:59 AM   #21
pdxal
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In a pinch just use table sugar.
For taste, I would expect brown sugar to be good, but slightly less fermentable than cane or corn sugar.


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Old 10-10-2012, 07:37 PM   #22
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how many volumes of Co2 will this give?
I would like to use brown cane with my american hybrid amber, ideally I would like a mid range 2.4 / 2.5


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Old 10-10-2012, 08:08 PM   #23
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You can use one of the online carbonation calculators to find how much you need. The recipator website has one, as does Northern Brewer.
Cheers.
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Old 10-10-2012, 08:21 PM   #24
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Quote:
Originally Posted by jdoyle83 View Post
...and for those of us without scales, about how much did you use? 3/4 cup okay for a 5 gallon batch? more? less?

sorry to be so damn helpless, but everything I found on the subject was in terms of weight, which only confused me.

Thanks for the help, you people amaze me.
Not that you can't measure by volume, but I would HIGHLY recommend buying a scale. You can get a cheap kitchen scale for about $5. Well worth it.
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Old 01-09-2013, 11:57 AM   #25
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I'm fairly new to brewing and am working on upgrading my setup to do five gallon batches, but today I bottled my porter that I primed with brown sugar. I did a 2 gallon batch (using a Mr. Beer keg/fermenter) and used 1/4 cup firm packed brown sugar that was dissolved into 1 cup of boiling water. The sample today tasted great. Looking forward to trying it out in a few weeks.
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Old 02-02-2013, 07:29 PM   #26
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Update: the porter I brewed with brown sugar for priming turned out pretty well. The brown sugar shows just a hint at the end and isn't over-powering by any means. However, the beer feels (to me, though my wife disagrees) slightly over-carbonated. Not sure if this is related to using brown sugar vs. white sugar as the recipe called for.


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