I need to bottle a couple of Belgian-style beers and I ran out of corn sugar. What are your thoughts on just using table sugar (from beets) instead? Should I use the same amount as I would corn sugar?
Brewing since 1989 - BJCP National Rank
Conditioning: Burton Ale, Belgian Quad, Old Ale
On tap: Cider, Impy Cherry Stout, Irish Red Ale, Irish Red Lager, Big Irish Red Ale, Rye Dunkel Bock, German Easter Lager, Mexican Lager, Belgian Dubbel Chocolate Stout
Newly Bottled: Dubbel, Belgian Golden Strong, Belgian Easter Ale