I have a (Belgian) Scotch Ale in secondary and plan on bottling this coming weekend. I picked up some dark Belgian candi sugar for priming. The guy at the LHBS recommend 5 oz for my 5 gallon batch. After some research I found a helpful chart on John Palmers website. If I am reading the chart correctly it says to use 2-3 oz of cane sugar (I am assuming this has the same properties as candi sugar) for a Belgian style ale.
I was wondering if anyone has any experience bottling with candi sugar and if you would throw some knowledge my way. I would hate to end up with bombs or duds in the fridge.
I was wondering if anyone has any experience bottling with candi sugar and if you would throw some knowledge my way. I would hate to end up with bombs or duds in the fridge.