Priming for bottling

[RAL]

Will my brew suffer if I use raw sugar for priming. I thought that raw sugar would add more colour and give a slight caramel taste.
I was thinking of using 150g raw sugar and 150g maltodextrin for a 24 litre brew. However before doing this I thought that I should ask other homebrewers first
Best Wishes - Your PAL - RAL

[S.F.B.]

I have never used anything but corn sugar or dme for priming. I know Papazian covers the draw backs to using regular table sugar in The New Joy Of Home Brewing. I can't remember if he talked about raw, though.

[RAL]

Thanks S.F.B. for your reply. I started off using table sugar in each bottle, then went on to bulk priming using dextrose only, then onto using a mixture of dextrose and maltodextron which have all produced successful beers. I have now gone ahead and used a mixture of 75g dextrose, 75g raw sugar and 150g maltodextron for 30 750ml bottles. I will let you know how it turns out in a few days when the first sample is due for testing.
Regards,

[Tweek]

I have never tried it, but I would imagine that as long as you boiled it that all would be fine. Just out of curiousity why stray from the norm on this? Corn sugar is not any more expensive than table sugar.

[RAL]

The principal reson for trying it was the eternal quest for trying something new or different and tasting the outcome for a possible eureka experience. Surprisingly "on this side of the world the price of dextrode is approximately double that of white table sugar. Thanks for the suggestion to boil the sugar. I will try that.
Best Wishes,

[RAL]

Dear S.F.B.
I have just sampled the brew that I conditioned using "raw sugar".
It did not seem to make any difference. The beer looks great, a nice pale colour, the taste seems to be the same but still fabulous.
Another week may make a difference. I will keep you informed.
Best wishes

[S.F.B.]

Thanks for the update. Glad it is working for you.