Bulk primed with panella

[Diggs]

So it wasnt till I was all ready to bottle and had a few beers in me (couldnt go for a drive) that I realised I didnt have any dex! SWMBO only has panella in the house so thats what I used!

I did a quick half assed google and couldnt find any info re using it or what ratios to use - so I just used it 1:1 as I would have dex and castor sugar.

Any thoughts, will I have bombs, duds or a spectacular dark ale?

 

[Blind Dog]

Probably the last one as it adds flavour not just fermentables. You may find the bottles slightly under carbed as it's only 85%ish sucrose, but probably too little too worry about

 

[Rodolphe01]

Probably the last one as it adds flavour not just fermentables. You may find the bottles slightly under carbed as it's only 85%ish sucrose, but probably too little too worry about

+1, wiki tells me it is ~85% carbohydrate where sugar is pretty much 100%

 

[Diggs]

Thanks guys, fingers crossed.

 

[pat86]

let us know how it turns out, could be good for APA or amber ales too

 

[antiphile]

And I wouldn't be surprised if it adds a slight "caramel" flavour which is likely to be a bonus!

 

[Diggs]

It does taste a lot like brown sugar, so I am hoping for a bit of caramel out of it - should be good in a dark ale.
Will post results next weekend.

 

[Diggs]

Ok, just tried one of these (stubbie) and it was an absolute gusher! !!!
I am not sure if I was just a bit rough when I brought it upstairs from the fridge, but I've stuck another (tallie) in to see if it happens again.
Beer is a lot sweeter than expected.

 

[Diggs]

Tallie poured a lot better, under carbonated - a lot more in line with what I expected based on the low fermentable figures provided.
Tastes good and will try it again but obviously bump it up to account for the above.