Conventional sugar vs. corn sugar

[HomeBrewHomie23]

Hey guys.. I didn't have access to corn sugar so I used just regular conventional sugar when bottling my hefe 3 weeks and and I popped one open and it's still not as carbonated as I would like. Do I just need to let it sit longer or is that as good as it will get cause I didn't use corn sugar??

 

[flars]

Table sugar will work just as well as corn sugar. The only difference I have seen is table sugar will take a few seconds longer to dissolve in boiling water.

Carbonation time is temperature dependent. Bottles will fully carb sooner at 72° than 68°F. Amount of carbonation will depend upon the amount of priming sugar added.

Some bottles may carbonate more than other bottles if the priming solution did not get evenly mixed in the bottling bucket, or the same amount added to each bottle.

 

[SnakeRidge]

Let it sit. There is no practical difference between the two. Corn sugar is Dextrose (aka glucose) and table sugar is a glucose and a fructose bound together.

 

[beergolf]

Both will work for carbing up your beers. I stopped using corn sugar for carbing years ago, and use just plain old table sugar. Works just fine and a lot cheaper.

 

[TheHappyHopper]

If it's been 3 weeks at room temperature and they aren't carbonated, try gently shaking/swirling the bottles to get the yeast back in suspension, flip the bottles upside down (sitting on their caps) and then move to a warmer location (I use the top of my fridge). Let them sit for several more days before trying another one.

If they still aren't carbonated to the point where you want them, then my guess is that they are as carbonated as they ever will be - the only solution would be to add more priming sugar next time.

 

[unionrdr]

Or stop adding dry sugar to the bottles & dissolve in boiled water to bulk prime in the bottling bucket.