Last week I sent out an email about using sugars to brew with… this week I’m going to talk about using other sugars to prime your beers…

Corn sugar is one of the most common sugars used to prime beers, but what if you want to add a bit of flavor from darker sugars like molasses or candi sugar?

Most of these are simple to use… the only thing to keep in mind is that some will add flavor and others won’t…

Dry malt extract can produce krausen like it does during fermentation and leave a ring of it in your bottles…

Other than that, here’s what you need to know…

Pretty much all sugars will be 100% fermentable except those that are partially refined… darker sugars tend to have more flavor and they are best used with darker beers…

3/4 cups of priming sugar is what most recipes call for, but you should vary the amount depending on what you are looking for in your beer…

If you want the maltyness to stand out, then bring the carbonation down… if you want to bring out aromas from your beer, bump up the carbonation level…

Carbonation is measured in volumes of CO2. One volume of CO2 is basically one liter of CO2 dissolved in one liter of beer…

Higher carbonation levels can make your beer feel watery. So make sure to have the right amounts of residual sugars and proteins if you are going to highly carbonate your beer…

Keep in mind that CO2 dissolves into your beer during fermentation. The amount depends on the temperature at which you finished fermenting your beer…

So you must take into account that there may already be some CO2 dissolved in your beer so you don’t overprime… also some sugars will produce more carbonation than others…

To find out exactly how much sugar to add, I put together a little priming sugar calculator, which you can download for free…

Hope that helps…

Cheers!


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