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I know this is a somewhat old thread, but it’s what I needed to see. Thinking about dumping a batch, which would be the third batch I’ve dumped. First was a wheat ale I tried adding blueberries to, didn’t let them ferment out, or it soured and ended up with gushers. Second was a lacto infected...

This looks perfect for brewing in winter!

Thanks! That would be a nice upgrade from my ITC-1000.

So it finally happened. Two years into brewing and I think I finally got infection. It was also the first batch that I (at least I think) experienced a stuck fermentation. Brewed up a 2.5 gallon batch of a chocolate stout with lactose, starting OG of 1.060. Beersmith estimated an FG of 1.025...

Your best option would be to use recipe software like Brewer's Friend Recipe Calculator to do the conversion. The ppg of dextrose is ~42ppg, some sources say candi sugar is around 36-37 ppg (similar to what I said in my previous reply), while other say it is around 45 ppg (Brewing with Sugar)...

Thanks!

About a week ago I started reviving some yeast from bottle dregs from a previous batch of home brew. I was building up the starter with plans to brew this weekend, but unfortunately was unable to get the grains I needed from the LHBS (shop is currently closed due the hurricane force winds that...

The candi sugar has fewer ppg (is less fermentable) than dextrose or table sugar, so you would need to add more to get the same level of carbonation as table sugar or dextrose. As long as you're using the priming sugar calculator, then this isn't an issue, as it will tell you how much of your...

Welcome to the world of homebrew! The Belgian candi sugars/syrups are typically used to increase the OG of the wort and provide more fermentable sugars for the yeast (as far as I know anyway), but yes, you could use the candi sugar for priming. Just make sure to calculate the correct amount of...