Author Topic: Priming Sugar  (Read 1254 times)

Offline Indy574

  • Assistant Brewer
  • ***
  • Posts: 147
    • View Profile
Priming Sugar
« on: October 24, 2016, 07:54:36 PM »
Bottle Conditioning:  I have always used raw cane sugar for my priming. I am curious if anyone has noticed any differences from the different sugars out there for this use?  What about DME?

Offline 69franx

  • Official Poobah of No Life.
  • *
  • Posts: 3125
  • Bloatarian Brewing League
    • View Profile
Re: Priming Sugar
« Reply #1 on: October 24, 2016, 08:07:04 PM »
I switched from dextrose (expensive at the LHBS) to table salt and have not noticed any difference. Very happy with the change
Frank L.
Fermenting:
Conditioning:
In keg: Märzen
In Bottles:  
In the works:

Offline Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 6858
    • View Profile
Re: Priming Sugar
« Reply #2 on: October 24, 2016, 08:08:32 PM »
I switched from dextrose (expensive at the LHBS) to table salt and have not noticed any difference. Very happy with the change
Don't use salt! ;)

Offline 69franx

  • Official Poobah of No Life.
  • *
  • Posts: 3125
  • Bloatarian Brewing League
    • View Profile
Re: Priming Sugar
« Reply #3 on: October 24, 2016, 08:09:57 PM »
oops, table sugar. That I would have noticed a difference on, thanks Stevie
Frank L.
Fermenting:
Conditioning:
In keg: Märzen
In Bottles:  
In the works:

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19856
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Priming Sugar
« Reply #4 on: October 24, 2016, 09:15:05 PM »
Bottle Conditioning:  I have always used raw cane sugar for my priming. I am curious if anyone has noticed any differences from the different sugars out there for this use?  What about DME?

Years ago I did an experiment using different things for priming...varieties of sugar, DME, honey, force carbing...after a suitable period to allow them all to go into solution, no one could tell one from the other or had a preference for any of them.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Indy574

  • Assistant Brewer
  • ***
  • Posts: 147
    • View Profile
Re: Priming Sugar
« Reply #5 on: October 24, 2016, 10:38:31 PM »
It's kind of what I was thinking but didn't know for sure. Thought maybe the DME could change the mouthfeel. Definitely not worth the cost change.

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19856
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Priming Sugar
« Reply #6 on: October 25, 2016, 03:59:34 PM »
It's kind of what I was thinking but didn't know for sure. Thought maybe the DME could change the mouthfeel. Definitely not worth the cost change.

You use so little of any priming that it really has little to no effect on beer quality.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Steve Ruch

  • Senior Brewmaster
  • ******
  • Posts: 1035
    • View Profile
Re: Priming Sugar
« Reply #7 on: October 25, 2016, 05:56:08 PM »
It's kind of what I was thinking but didn't know for sure. Thought maybe the DME could change the mouthfeel. Definitely not worth the cost change.

You use so little of any priming that it really has little to no effect on beer quality.

What Denny said. I usually use corn sugar, but if low or out of it I'll use whatever I've got on hand and have never noticed any difference.
Crescent City, CA

I love to go swimmin'
with hairy old women

Offline pete b

  • Official Poobah of No Life.
  • *
  • Posts: 3123
  • Barre, Ma
    • View Profile
Re: Priming Sugar
« Reply #8 on: October 25, 2016, 08:15:06 PM »
I use organic corn sugar just because I have it around and after putting all good ingredients in my beer I always hated using a crappy corn product. The important thing is to use a calculator to get the right amount of whatever. Measure by weight if you can.
Don't let the bastards cheer you up.

Online brewinhard

  • Official Poobah of No Life.
  • *
  • Posts: 3250
    • View Profile
Re: Priming Sugar
« Reply #9 on: October 25, 2016, 09:30:22 PM »
I switched from dextrose (expensive at the LHBS) to table salt and have not noticed any difference. Very happy with the change

This gave me a good chuckle.  Sounds like something the guys at my local club meetings would do just to try something new.

Offline GS

  • Assistant Brewer
  • ***
  • Posts: 167
    • View Profile
Re: Priming Sugar
« Reply #10 on: October 26, 2016, 04:03:59 AM »
I use dextrose simply because of habit. In the end, I doubt anyone can tell the difference. The only difference might come from using DME, which can throw a ring of debris around the neck of the bottle.

Sent from my SAMSUNG-SM-G900A using Tapatalk


Offline curtdogg

  • Brewer
  • ****
  • Posts: 431
    • View Profile
Re: Priming Sugar
« Reply #11 on: October 26, 2016, 08:56:34 PM »
When using dextrose does one boil water and then make a "syrup" or would rack into bottling bucket on to dry?

If you make a "syrup" what's a good ratio?

R,
Curtis

Online bboy9000

  • Brewmaster
  • *****
  • Posts: 703
  • KCMO
    • View Profile
Re: Priming Sugar
« Reply #12 on: October 26, 2016, 09:05:23 PM »
No syrup.  Just boil enough to dissolve, pour into bottling bucket and rack on top.  Or pour sugar solution in after beer and gently stir.  I haven't bottled in so long I can't remember the ratio I want to say it was 2/3 cup of for a 5 gallon batch of beer.
Brian
mobrewer

Offline curtdogg

  • Brewer
  • ****
  • Posts: 431
    • View Profile
Re: Priming Sugar
« Reply #13 on: October 26, 2016, 09:13:31 PM »
Thanks man,

Same thing I do 50mil h20 to 2oz of dextrose. I had to ask being there are so many ways to do things and so many different opinions.

R,
Curtis

Offline natebrews

  • Brewer
  • ****
  • Posts: 480
    • View Profile
Re: Priming Sugar
« Reply #14 on: October 26, 2016, 09:19:08 PM »
It has been a good long time since I bottled, but I naturally carbonate my kegs sometimes and always use about 1/2 cup of water and some sugar, boil it and then let it cool a bit (not all the way to room temp), then I toss it in and give it a swirl.
Risk of failure should be no deterrent to trying.