Can somebody tell me what is the best sugar to prime with. I bulk prime my brews and usually just use 180gm (in 22litres) of whatever brewing sugar I am using. This could be any one of three or four commercial sugars, or even pure glucose. Would I be better to use ordinary table sugar? Is there any benefit in priming with glucose? What is the recommended rate for priming 22 litres? Thanks, hendo
Corn sugar will ferment out completely...
Pretty much everyone can tell you what the "best" priming sugar is :) (and in many answers)
Dextrose/glucose is supposedly best because it ferments out completely... although I've had some funny tasting beers when I've used it.
Sucrose / table sugar will also ferment out completely, but the quantities will be slightly different. I've used with no problems.
Alternatively, use light malt, or wheat malt.
Here's a few links you might find useful...
cheers, Ross.
-- Ross McKay, WebAware Pty Ltd "Since when were you so generously inarticulate?" - Elvis Costello
You can NOT prime with malt !!!, but you can prime with malt extract.. and the ammount depends on how much carbonation you want in your beer and the frementing temp of the beer..
look at this link
Kasper Denmark
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