Priming options

[neuron555]

I'm about ready to bottle my third batch, a nut brown ale that I added 2 lbs of honey to. It took 12 days to stop bubbling and smells great. I have a bag of corn sugar for priming and have heard that it's best to avoid regular sugar to avoid a cidery taste, but I wondered how much you need to add to change the taste. Also can you use brown sugar (especially in a darker beer)? I'm just thinking of playing around to see how the degree of carbonation changes.

 

[gruntingfrog]

Brown sugar has residual, unfermentable components to it that you will taste.

If you only want to adjust carbonation, then you should simply change how much corn sugar you use (or DME if that's what you use for bottling). Roughly 3/4 cup will produce quite a bit of carbonation. A slight bit more or less will change the carbonation.

 

[Glibbidy]

I would not recommend brown sugar for priming. I have seen other applications of brown sugar in the brewing process. Perhaps you should start there (designing a recipe with brown sugar).
5 ounces of corn sugar is the preferred method. 3/4 cup also works since it weighs roughly 5 ounces.

 

[Rhoobarb]

I'd stick with the 3/4 cup of corn sugar. Brown sugar is just table sugar with molasses added, so you'll still get that 'cidery' taste.

 

[boo boo]

Actually brown sugar is a diferent path on the refining of the sugar base and not sugar with molassas added to it, and like you I would stick to corn sugar at the required level that you want for your carbonation levels. Usually around 3/4 of a cup as everyone has already said.

 

[mysterio]

Nothing wrong with corn sugar at priming levels. If you're detecting cidery flavours doing this it's almost certainly coming from something else. Most importantly, you'll get predictable results.

 

[Adnic69]

If adding to the fermentor you would need to stir to mix thus raising the sediment and clouding? If adding to bottles how much corn sugar should you add?

 

[wild]

Also can you use brown sugar (especially in a darker beer)? I'm just thinking of playing around to see how the degree of carbonation changes.

I use from ½ to ⅔ cup of brown sugar to prime for my British ales with great success.

Good luck,
Wild

 

[Rhoobarb]

Actually brown sugar is a diferent path on the refining of the sugar base and not sugar with molassas added to it....

For the record, here's the skinny on brown sugar from the American Sugar Alliance (scroll down to question #9).