Bottling & priming sugars

[Bluejam15]

Wonder if i could get a few opinions on priming sugars?

At moment i havent bought a corny keg (maybe 4 birthday)
so in the meantime im bottling it all.

I really would like to know what people think about using different sugars and amounts.

What happens if you use different sugars...different tastes? or pretty much same...less carbonation? or other effects?

eg white (silver spoon)
Brown (demerera)
Caster sugar?
icing sugar?
Golden syrup
any others anyone tried? (and if so where to get it from)
How about using some of the geordie beer enhancer at the bottling stage?

Looking around 1/2 teaspoon seems to be the main concensus.
Would this be the same amount for all the sugars mentioned above, and would it be the same for say , bitter, real ale, stout, lager etc?

Cheers,

Bluejam15 :hmm:

 

[Aleman]

Caster and Icing are finer forms of white sugar (Sucrose), and dissolve easier . . . . certainly using icing you must go by weight as it occupies a greater volume than table sugar. No taste contribution

Then you have glucose, which is slightly easier to ferment (Invert sugar - Golden syrup) - Brewers Sugar, mostly clean taste

Honey - Not a clean taste really but subtle in the qty we use

Dry malt extract use about 1/4 more than sugar to get the same degree of carbonation

 

[Bluejam15]

Thanks Aleman

So to recap-

Honey - Not a clean taste really but subtle in the qty we use

So it wont give such a sweet a taste as white sugar (which is what i want) , but do i still only put in 1/2 teaspoon?

Dry malt extract use about 1/4 more than sugar to get the same degree of carbonation

So dry malt put in 3/4 tea spoon - will this provide a more malty taste rather than sweet - but provide the same amount of carbonation

look forward to your reply Aleman and any others who have experimented and come up with some no's and must use.

Cheers,

Bluejam15

 

[tigertim]

Hi Guys,

Just resurrecting an old post which is relevant to a query I have. I'll be kegging a Woodforde's Nelson's Revenge in the next week or so and I've decided to use spraymalt to prime instead of sugar.

As the kit is a 36 pinter, I'd have added 18 tsps of pre-dissolved sugar. So does that mean with spraymalt, according to Aleman's advice, I should use 22.5 tsps of spraymalt? And can spraymalt be pre-dissolved like sugar, or should it just be poured into the keg at the same time as the brew?

Sorry for all the questions! I realise it's probably not all *that* precise or mathematical, but it'll be good for me to be in the right ball park!
Many thanks,
T.

 

[Aleman]

Hi Tim,

I'd go with those figures, and it's down to personal prefernce as to whether you dissolve the priming sugar or not . . . I always do in boiling water, its not likely to introduce any bacteria but its a quick insurance check really

 

[Frisp]

I use this her link http://hbd.org/cgi-bin/recipator/brew/widgets/bp.html to workout how much I need

 

[bolty]

White sugar will give no real taste at all (definitely not sweet), as it should all ferment out into co2 and alcohol.