Priming Sugar

[BeerBelly]

I keg so I have been collecting priming sugar from the kits I get. While I was brewing today, I was thinking about the growing collection of bags of priming sigar I have acquired, wondering how to get rid of it... I decided to add 2 bags to my boil. It up'ed my OG by a few points. So it should add more alcohol, but what will it do to the flavor and body?

I brewed an Amber Ale from the Austin Homebrew Value Line with a White Labs European Ale Yeast.

[Fast_Eddy]

Originally posted by BeerBelly
I keg so I have been collecting priming sugar from the kits I get. While I was brewing today, I was thinking about the growing collection of bags of priming sigar I have acquired, wondering how to get rid of it... I decided to add 2 bags to my boil. It up'ed my OG by a few points. So it should add more alcohol, but what will it do to the flavor and body?

I brewed an Amber Ale from the Austin Homebrew Value Line with a White Labs European Ale Yeast.

It'll be fine. I'm currently reading a book published by CAMRA about brewing Real English Ale and you'd be surprised at home many English brewers use white sugar in their recipes.

[toneyc]

Is the sugar that AHS packages white sugar? I thought it was corn sugar. I've always just told them I keg and they take off 62 cents and leave it out. But yeah, I think there's been threads on this board about adding as much as 10% sugar without any ill effects, maybe it was 14%? Anyway, a coupla points won't hurt.

:)
Toney.

[GunNut76]

White sugar won't affect tho body too much and neither will corn sugar...I have used them both, but I have never used much...usually to get my OG up to my target or to help out some tired yeast, I'd say not more than 5-10%. Honey on the other hand will reduce the body of a beer, but you usually add at least a pound or two of honey.

[Asahikun]

I think it depends on what kind of sugar it is. I would suggest that corn sugar would be better than white sugar. I've never used corn sugar but white sugar, if a significant amount is used, can lead to a definite unpleasant bitter flavour. Not the kind of bitterness that you get from hops, but more of a cidery taste.

[unkle bik]

I have noticed that corn or white sugar tend to give the beer a cidery taste. (from early brewing days)
A couple times I was out of corn sugar for priming. I substituted white sugar. I have found that white sugar leads to over-carbonation. So if you have to, use less of the white sugar. (1/2 cup vs. 3/4 cup for 5 gal.)

[Fast_Eddy]

White sugar or invert sugar can be used in the kettle and doesn't have as much of a problem with taste as it does if you use it for priming.

[GunNut76]

White sugar is more fermentable than corn sugar. That is the reason you need to decrease the amount for priming. Has anyone used brown sugar for priming? How fermentable is it? Was thinking of using some to prime my next batch of brown ale.