prime with..?

[TheRedDarren]

What's the best thing to prime a keg/bottle with? I've found some brewing sugar at the back of a cupboard, its still in date, its called dextrose monohydrate.
Any good?

 

[CreweBrewer]

Yup. It's what I use anyway.

 

[Ste]

I bought these at the weekend to try when am bottling my next batch as I've been struggling with carbonation...

http://www.innhousebrewery.co.uk/p449469/coopers-carbonation-drops.html

 

[TheRedDarren]

cool, thanks chaps.

 

[thesteve]

Anyone tried using the Youngs Brew Enhancer for priming? I find table sugar a bit grainy and the Brew Enhancer is a bit more powdery and would be easier to dissolve as I normally prime direct to the bottle.

 

[Rodcx500z]

Hi Steve, I think brew enhancer is a mix of dextrose and DME so you would be adding malt as well, I use plain sugar or sugar cubes

 

[Graz]

Anyone tried using the Youngs Brew Enhancer for priming? I find table sugar a bit grainy and the Brew Enhancer is a bit more powdery and would be easier to dissolve as I normally prime direct to the bottle.

I wouldn't bother personally, whilst it would work it's just unnecessary expense. Use brewing sugar if you want to as it is very fine and dissolves easily. Never had a problem with granulated though.

 

[The Baron]

just use granulated sugar everything else is unnecessary and a waste of money. I can not see any benefit from using anything else it would have no effect in such small quantities

 

[thesteve]

ok thanks all

 

[fury_tea]

Anyone tried using the Youngs Brew Enhancer for priming? I find table sugar a bit grainy and the Brew Enhancer is a bit more powdery and would be easier to dissolve as I normally prime direct to the bottle.

I'd be concerned about the DME in that brew enhancer clumping up and taking longer to dissolve than normal sugar. Dunno, the yeast will chomp though it either way I guess.

 

[RichK]

Tend to use dextrose as it seems to dissolve a bit more easily at low temperatures than table sugar but will use the latter when that's all that's available.

 

[johncrobinson]

When i make "champagne" I just use table sugar syrup squirted into the bottle with a syringe to get an accurate dose.
Mind you i am looking for 75-80 psi