Post Number: 32
|Posted on Friday, December 03, 2004 - 01:35 pm: ||
I need to clear out some carboys, but have no corn sugar. Scheduling and laziness make a trip to the LHBS impossible this weekend. I'm thinking of using plain old table sugar.
I've searched the archives and can't seem to find a definitive answer. I can't believe 4 oz of cane sugar will impart any flavor on the beer.
Can I use cane sugar for priming. As near as I can tell, the amount (by weight) is nearly the same - maybe a little less.
Post Number: 180
|Posted on Friday, December 03, 2004 - 02:15 pm: ||
John Palmer in his "How To Brew" book says cane sugar carbonates a little more but will work fine. His recommendation is 3/4 cup of corn sugar or 2/3 cup of cane sugar.
Post Number: 1328
|Posted on Friday, December 03, 2004 - 03:17 pm: ||
Use the carbonator:
Scott A. Till
Post Number: 6
|Posted on Friday, December 03, 2004 - 03:34 pm: ||
Also, honey works pretty good too. I've done honey and corn sugar when I ran out of CS.
Post Number: 1317
|Posted on Friday, December 03, 2004 - 04:03 pm: ||
Use white table sugar and 5 percent less than if priming with corn sugar. You won't notice the difference.
Post Number: 33
|Posted on Friday, December 03, 2004 - 06:22 pm: ||
Maybe I won't go back to corn sugar then.
Post Number: 1008
|Posted on Friday, December 03, 2004 - 06:24 pm: ||
I almost never use corn sugar anymore.
No one noticed..........
Post Number: 4
|Posted on Friday, December 03, 2004 - 07:49 pm: ||