OneEyedWillie
Member
Hello everyone! I've been visiting this forum for well over 6 months collected information and reading up on procedures, tips & tricks, and ideas - needless to say, this forum has provided me a wealth of helpful information.
After making 4 batches of homebrew, I have found myself unable to answer a query and need your expertise in order to move forward.
Two weeks ago I purchased two extract cans of Brewferm Grand Cru Belgian style Ale. I also purchased 1 pound of dark belgian suger tablets, and 2 punds of amber dry malt. I dissolved the sugar prior to the boil (I boil extract for 10 minutes or so) and followed my normal brewing procedures afterwards. Since brewing day I have moved the brew to the secondary with the intention of bottling in about 6 weeks, and consuming in about 8 weeks.
However, I am curious about priming sugar.
Should I use the original corn sugar for priming, or is there a beet sugar type priming sugar that would pair well with this belgian masterpiece?
Any information would be appreciated!
One Eyed Willie
After making 4 batches of homebrew, I have found myself unable to answer a query and need your expertise in order to move forward.
Two weeks ago I purchased two extract cans of Brewferm Grand Cru Belgian style Ale. I also purchased 1 pound of dark belgian suger tablets, and 2 punds of amber dry malt. I dissolved the sugar prior to the boil (I boil extract for 10 minutes or so) and followed my normal brewing procedures afterwards. Since brewing day I have moved the brew to the secondary with the intention of bottling in about 6 weeks, and consuming in about 8 weeks.
However, I am curious about priming sugar.
Should I use the original corn sugar for priming, or is there a beet sugar type priming sugar that would pair well with this belgian masterpiece?
Any information would be appreciated!
One Eyed Willie
