Priming sugar

ashbyp · Mar 31, 2008

Most of the books recommend priming with cane sugar. I have a bag of brewers sugar that I picked up from the LHBS - I was just grabbing stuff I thought might be useful, I didn't realise at the time that most recipes don't require sugar.

Anyway, simple question, is it OK to prime with brewers sugar (it says it's glucose on the label) and should I just use the same amount as if I were using cane suger?

Cheers!

solidghost · Mar 31, 2008

For priming, I think it is okay to use cane sugar and it is cheaper as well.
And of course it is okay to prime with glucose, all you need is the carbonation. And it should be the same amount as cane sugar.

Powchekny · Mar 31, 2008

I think dextrose is probably the same thing as anything you have labeled "brewer's sugar" or glucose.

http://en.wikipedia.org/wiki/Glucose

Tom

TheJadedDog · Mar 31, 2008

I'm going to guess that if it is called brewers sugar it is the same thing as dextrose but I'm not positive. Chances are that you'll be fine priming with it and I'd say just use the same amount as you would if you were using dextrose.

gauthierk · Mar 31, 2008

Brewers sugar is dextrose for the most part. I could be wrong though... You could try using it to prime but I would be careful where you put the bottles just in case they decide to make a mess.. hehehehe

Beerrific · Mar 31, 2008

Right, glucose=dextrose=corn sugar. This is what most people recommend using. It is cheap and dissolves easier than cane sugar.

You do not use the same amount, you would use slightly more corn sugar (5% more I believe) since it is not 100% fermentable as cane sugar is.

Here are some references:
http://hbd.org/cgi-bin/recipator/recipator/carbonation.html
http://www.byo.com/feature/1542.html

and

from http://www.howtobrew.com/section1/chapter11-4.html