Use of Sugar When Bottling Stout

[matt_b]

Hi guys

My first adventure in brewing is underway and progressing nicely (as far as I can tell anyway!). I'm making up the Milestone Black Pearl Stout kit. It's gurgling away nicely in the fermenter and I have a question that I hope someone can point me in the right direction for:

When bottling stout should I use priming sugar and how does different sugar effect the beer?
My understanding is that this is to add carbonation, but I don't really want the stout to get too gassy - I'd prefer to get it as creamy as possible. Any pointers gratefully appreciated.

Thanks
Matt

[OldSpeckledBadger]

The usual amount for ales and stouts is about 80 grammes per 5 gallon batch which is a lot less than most commercial bottled beers. I suggest you use that sort of quantity for your first brew and adjust to taste on later brews.

[matt_b]

Thanks.

This may seem a stupid question, but does it make a difference using brewers sugar rather than, say demerera?

[trucker5774]

I would stick with normal white sugar. You are just trying to create CO2. The amount you are using will have almost no effect on the flavour of the finished beer. I have used treacle in a brew of Old Peculiar, but this is in keeping with the style of that beer. Keep it simple and experiment later.