How much Turbinado to Prime with?

[barhoc11]

I want to try using turbinado with my German Altbier I am going to bottle today, I cannot find out how much to use in a 5 gallon batch, does anyone know how to figure this out?

I want to replace the standard priming sugar that comes in the brewers best kits and see how this works out but I am wondering if it is worth it or if it will ruin my beer.

Any help is appreciated!

 

[Crazytwoknobs]

It would be almost the same as regular priming sugar (by weight). Maaaaybe a little more than usual wouldn't hurt, since there are some non-fermentable sugars, and some more water than would be in priming sugar.

 

[barhoc11]

The amount of priming corn sugar (white powder) that came in my kit was 5 oz, do you think 6 oz of turbinado sugar would be good?

 

[pulptastic]

Turbinado should be more like table sugar. I am using 2/3 cup turbinado to prime as we speak.

 

[ALimpert]

I'm still pretty new but also curious. I used corn sugar for my first three brews, 1 oz of sugar per gallon. Those all came out well carbed. I switched to turbinado sugar for may last few batches, also 1 oz of sugar per gallon. Since I switched all my beers have been over-carbonated. Anything to do with using turbinado sugar? Trying to eliminated reasons why they over-carbed.

 

[flars]

The Northern Brewer calculator includes turbinado in the priming sugars list.
https://www.northernbrewer.com/priming-sugar-calculator/

 

[ALimpert]

Thanks for sharing that! Looks like the amount of turbinado sugar is always around .5oz less than corn sugar. So less turbinado is the way to go then huh?

 

[Calder]

The Northern Brewer calculator includes turbinado in the priming sugars list.
https://www.northernbrewer.com/priming-sugar-calculator/

For the most part that link seems right, but I question the Brown Sugar (should be the same as Sucrose), and the Belgian Candi Sugar and Syrup.

 

[Lefou]

Priming sugar is the one thing I never mess around with.
Sure, there are lots of different priming options when bottling but when using standard bottles skimmed from the commercial market, I go the cheap and simple route. I stick to plain sugar cubes. One per 12oz bottle, two per 22oz bottle.
It's a very easy standard to remember and if your beer is finished fermenting, it's generally a safe standard to use. I wouldn't go over 2.5 volumes for carbing most styles ... but if anyone else has a corking capability and some Chimay Blue bottles with time to experiment, let me know.

 

[madscientist451]

The great thing about the sugar cube method is you can bottle right out of primary, you don't have to mix up your beer with a priming solution in a bottling bucket. Less transfers=less oxidation and is also less work and it saves time.

 

[bstacy1974]

Before using sugar cubes, buy a box and see if they work. Some have suggested Domino brand, which I don't have locally. I bought C&H brand sugar cubes and had to twist and grind them through the bottle opening, then press hard with my thumb to shoot them through the neck. It made a mess and was very frustrating. Ended up counting out sugar cubes for the number of bottles I was filling and dropping them in the bucket with a gentle stir.

 

[Lefou]

After doing the mixing bucket routine a couple of times and having inconsistent carbonation levels among bottles, I searched for a better option.
Lessening chances of oxidation and infection while bottling is one of my big goals as a homebrewer, as is sanitation.