Priming Sugar options

[pozmantv]

Hi all

I'd like to get some feedback on preferred priming sugars.

I want to get away from carb drops as I'm reading other sugars and processes help flavor?

Any ideas for a Hoppy Red Ale I'll be doing in the weekend?

Also does brown sugar produce a molasses taste in stouts?

Thanks in advance.

 

[n87]

from what i understand, Dextrose is the default.

I really want to start priming with the wort of the same beer, just need to find some appropriately sized bottles

 

[JDW81]

Within reason it makes no difference what sort of priming sugar you use. The amount you use it at will impart precious little flavour on the finished product. I've bottled identical beers with different priming mediums and have found not difference between the 2.

I don't use carb drops any more as I prefer to have more control over my carbonation levels (and I had a bad experience with some).

I'd suggest whatever you use in a hoppy red ale is unlikely to have any flavour effects on your beer.

Dextrose is popular, as is plain old table sugar. I tend to use malt extract as i've always got a bag in my brewery but I haven't found it to be better or worse than anything else.

IMHO If you're relying on your priming medium to impart flavour on the finished product you've missed the boat. The only thing post priming that shout affect flavour is time, quality of packaging and storage conditions.

Just my view, happy to see what others have to say.

JD

 

[superstock]

Pretty much as JD says.
I bulk prime with table sugar (always got this in the house) because I use swingtop bottles which vary 450-500mls and a PET with every brew to check carbonation, so carb drops aren't convenient.

 

[Ducatiboy stu]

Trying to add flavour during priming just doesnt work, except for things like coffee or vanilla which are strong flavours so you dont need much of them.

Get all your flavours sorted during fermentation.

 

[philmud]

I use dextrose. Not really sure why to be honest as table sugar seems just as good. I've heard of people priming with things like honey & maple syrup, but the consensus seems to be that the amounts are hard to get right and once the sugar is fermented there's a very minimal impact on flavour (if any).
What are you tasting in your beer that you've attributed to carb drops? Could be another cause.

 

[Tahoose]

There was a interesting pod cast on different/unusual priming on basic brewing radio a while back.

Interesting one that was mentioned was grapefruit juice.

 

[Pogierob]

There was a interesting pod cast on different/unusual priming on basic brewing radio a while back.

Interesting one that was mentioned was grapefruit juice.

what I find interesting is the road traveled to think this would be suitable.
The art of fermenting something to make it taste good is obviously endless.
Effort vs reward I guess is the debate.

 

[chubbytaxman]

I have used brown sugar - ages ago - in a stout (made with a kit - not AG) and I didnt really notice too much difference.
I now use Dextrose - I have drops, used them once, the result was not a good drop IMO.
No fizz on opening the bottle and little head on the pour.

I just need to brush up on the ratios to get good carbonation (bottle or keg).

chubby

 

[antiphile]

It doesn"t matter much, as what everyone else has suggested. John Palmer's online book "How to Brew" suggests:

11.3 What Sugar Should I Prime With?
You can prime your beer with any fermentable that you want. Any sugar: white cane sugar, brown sugar, honey, molasses, even maple syrup can be used for priming. The darker sugars can contribute a subtle aftertaste (sometimes desired) and are more appropriate for heavier, darker beers. Simple sugars, like corn or cane sugar, are used most often though many brewers use dry malt extract too. Ounce for ounce, cane sugar generates a bit more carbon dioxide than corn sugar, and both pure sugars carbonate more than malt extract, so you will need to take that into account. Honey is difficult to prime with because there is no standard for concentration. The gravity of honey is different jar to jar. To use honey, you will need to dilute it and measure its gravity with a hydrometer. For all sugars in general, you want to add 2-3 gravity points per gallon of beer to prime.
Be aware that malt extract will generate break material when boiled, and that the fermentation of malt extract for priming purposes will often generate a krausen/protein ring around the waterline in the bottle, just like it does in your fermenter. Simple sugars don't have this cosmetic problem and the small amount used for priming will not affect the flavor of the beer.

 

[pozmantv]

Thanks looks like I'll stick with Dextrose.

I've had no problems just sourcing out ideas as I go along the learning curve.

Thanks again.