when i bottled i used dark brown sugar for ESB's, IPA's, Porters, and Stouts. corn sugar for all others. you can use dried malt extract (dme) too, but i'd stay away from table sugar if you can.Pesho said:Does it matter what type of sugar you use at the bottling stage, Ive heard of not using glucose at this stage but what sugar gives the beat results and with which method.
Thanks in advance
corn sugar is dextrose. it's a type of sugar that is easily consumed by yeast left in the beer to carbonate it. most shops and recipes just refer to it as corn sugar "for priming".Pesho said:forgive my ignorance but what is corn sugar alll this gets me is blank looks in every shop.
Why is that? I've used this and got adequate results. But if you give me a good reason to use something else I'll give it a go.DeRoux's Broux said:but i'd stay away from table sugar if you can.
or maybe, they guy at the HBS is just trying to push his wares!RogerN said:Thanks for that, it may be time to use another type of sugar for priming.
Oh please. CO2 is CO2. One method won't produce any finer bubbles than the other. The solution doesn't care where the CO2 comes from and the CO2 get's into the solution by the same method - pressure within the closed container forces it to dissolve into the solution.DeRoux's Broux said:give it a try and see if you notice a difference? maybe a finer bubble in the carbonation (which is one reason some prefer "natural" carbonation as opposed the forced carb w/ co2), which is supposidly better for the brew too. who knows? it just gives us something to haggle over on the forum, right!?!?!?!?