Priming

[loot]

I have been priming my 750ml bottles with white sugar. Can I use other types of sugar. e.g. brown or castor suger? Are there any advantages/ disadvantages to using these?

 

[manticle]

You can use any sugar that yeast can ferment. This includes malt, brown, raw, coffee, demerarra, dex, white and brown.

Each may have different fermentability levels so different levels of fizz will result if you equate weight by weight. Therefore 110g of sucrose per 20 L batch does not equal 110 g malt extract per 20 L batch.

There is a fair bit of info around - look in the articles section for an article on different types of priming sugar.

 

[DU99]

Dextrose.. 210g-23 L 7g-750ml bottle
Honey278g-23 L 9g-750ml bottle
Maple Syrup347g-23 L 11g-750ml bottle
Molasses..278g-23 L 9g-750ml bottle
Cane or Beet Sugar.180g-23 L 6g-750ml bottle
Brown Sugar..180g-23 L 6g-750ml bottle
Dried Malt Extract347g-23 L 11g-750ml bottle

there's idea of what you can use..and it's rate..i use dextrose

 

[Masterbain]

Dextrose.. 210g-23 L 7g-750ml bottle
Honey278g-23 L 9g-750ml bottle
Maple Syrup347g-23 L 11g-750ml bottle
Molasses..278g-23 L 9g-750ml bottle
Cane or Beet Sugar.180g-23 L 6g-750ml bottle
Brown Sugar..180g-23 L 6g-750ml bottle
Dried Malt Extract347g-23 L 11g-750ml bottle

there's idea of what you can use..and it's rate..i use dextrose

Thanks for this! Ill be bottling my dark ale using three different priming sugars, to see how they look when tasted next to each other.

Ill be using carbonation pellets (modified starch), brown sugar and dry malt extract.

Cheers for the info

 

[warra48]

Dextrose.. 210g-23 L 7g-750ml bottle
Honey278g-23 L 9g-750ml bottle
Maple Syrup347g-23 L 11g-750ml bottle
Molasses..278g-23 L 9g-750ml bottle
Cane or Beet Sugar.180g-23 L 6g-750ml bottle
Brown Sugar..180g-23 L 6g-750ml bottle
Dried Malt Extract347g-23 L 11g-750ml bottle

there's idea of what you can use..and it's rate..i use dextrose

These comparisons are very useful.

Just to give you an idea of the level of carbonation you can expect from this level of addition, 180 gr of cane sugar in 23 litres will give you 2.8 volumes of C02.
That's quite a high level, at the upper end for a Pils style, by way of comparison. So if you want yours lower than that (and you certainly should for UK ales etc) then adjust it down proportionally.
I regularly only carbonate my brews to about 2 to 2.2 volumes, and there's plenty of bubbles in and head on the beer.
Adjust to your preference and beer style.

 

[Masterbain]

These comparisons are very useful.

Just to give you an idea of the level of carbonation you can expect from this level of addition, 180 gr of cane sugar in 23 litres will give you 2.8 volumes of C02.
That's quite a high level, at the upper end for a Pils style, by way of comparison. So if you want yours lower than that (and you certainly should for UK ales etc) then adjust it down proportionally.
I regularly only carbonate my brews to about 2 to 2.2 volumes, and there's plenty of bubbles in and head on the beer.
Adjust to your preference and beer style.

Warra how do you go about measuring the volume of CO2 produced by your brew using different types of sugars? Is there an equation to estimate it?

 

[warra48]

Warra how do you go about measuring the volume of CO2 produced by your brew using different types of sugars? Is there an equation to estimate it?

I used the BeerSmith carbonation tool.

 

[Masterbain]

I used the BeerSmith carbonation tool.

Cheers, something to check out.

Thanks for the help.