Priming sugars

Table sugar works fine. ((It make take a day or two longer to carbonate to the same level as corn sugar)).

For brown sugar, I'd think you'd just use the same amount (by weight) as you would corn sugar. 4 oz (weight) per 5 gallon batch is typical.

If it was a liquid like honey, you need to use a little more (by weight) to account for the water content (usually about 20% for most syrups, honey, liquid malt extract, etc.).

Brown sugar won't attribute anything to the flavour at bottling stage because the quantity used is too small. Nevertheless, you can use it or just plain white sugar with equally as good results as corn sugar. You need to use slightly less sugar than you would corn sugar (instead of 3/4 cup use

So is it safe to say that plain cane sugar can be used as a substitute for corn sugar when it comes to priming? Will the cane sugar impart any flavors (good or bad) to the beer? Are there any advantages of using one over the other?

From everything I've read, corn sugar and cane sugar are completely interchangeable with regard to priming, and neither kind contributes any flavor or off-flavor whatsoever to the finished beer.

We all have used corn and cane sugars and have tasted that there are no changes in flavor. However, the question still stands has anyone used honey or brown sugar to prime with and if so, what (if any) was the change in flavor and how much honey or brown sugar was used to prime bottles.

Paul

I highly doubt such a small amount of honey or brown sugar would alter the flavour. The brown sugar may add a slightly darker colour.

I concur that there would be no flavor change. I've used honey in the past and there is no detectable difference to me.

If you use 4 oz (weight) cane sugar now, then 5 oz (weight) honey would give you 4 oz sugar (by weight) and 1 oz water. As said before, honey and other "syrups" are about 20% water and you have to allow for that to get the same amount of sugar in the end: NECESSARY OZ: = (DESIRED SUGAR OZ) / 0.8 (4 oz) / 0.8 = 5 oz. (Again, all measurements are by weight - since you really can't compare volume against solids and liquids).

Regarding brown sugar: trade it 1 for 1 for corn sugar if you want, BY WEIGHT. Flavor: Brown sugar is just simply table sugar plus a little molasses for color. There isn't much flavor added to the sugar so there would be almost no flavor added to 5 gallons! You could add you own molasses for more of that flavor if you want it (be careful - it is a strong flavor that, personally, I don't like much of).

Bottom line... tho' interesting to try, various PRIMING sugars/syrups aren't going to make any real difference on your beer. If you want to change the flavor, do it somewhere else - like adding significant molasses in the boil or lots of honey at flameout, for example.

I have used honey and there was a distinctly noticable flavor as a result. One that worked rather nicely in the brown that I was using it on.

First time was 1/2 cup for 5 gallons. Next time I'm trying 2/3 cup - 1/2 was a little under-carbonated.

I've had a different experience. But remember - there are a wide variety of honeys, all with different flavors to begin with. If you are speaking of clover honey, I'd say it wouldn't make much difference. A good citrusy orange blossom honey does impart a citrusy flavor, though. There are some much stronger honeys which would have similar effects - up to the strongest, Avocado honey (but I wouldn't want to try that!)

Yeah, I agree with that. I did use simple store-bought clover honey. I have no problem believing that a stronger flavored honey would add something.

Derric