- Thread Starter
- #121
yes, as brown sugar is table sugar without the molasses removed; I find it adds a bit of bitter/dark caramel notes that go well with darker brews like stouts and old ales, and seemed like a good fit for a pumpkin brew.Why brown sugar to carb? Did you do it the same way you would if using priming sugar?
This is a great calculator to use for proper volumes of CO2 by style and type of priming sugar used:
http://www.northernbrewer.com/priming-sugar-calculator/