Which priming sugar for Belgian Wit?

[Jynx]

I have a Belgian Wit that is about ready to be bottled. Do you think using honey instead of regular sugar would be good for this kind of beer? I should have access to honey, light brown sugar and regular sugar. Or would it really even matter which one I would use?

 

[Calder]

It probably wouldn't make much difference. You will only be using 4 to 5 ozs.

Problem with honey, is that you really don't know the sugar content accurately. That's not really a big deal, as your estimate will be close.

What you use should really be dependent on what you have in the beer. Will honey or molasses complement the beer. I think I would just use table sugar.

 

[Jynx]

That's what I'm leaning toward.

 

[unionrdr]

With the small amount of honey used, combined with the fact that it'll ferment out pretty well, won't leave much if any noticeable honey flavor behind.

 

[Jynx]

Ended up using regular priming sugar, played it safe.

 

[unionrdr]

I used dextrose in my Belgian saison with the French saison yeast. Still got that barnyardy thing on the back with the typical saison flavors.