priming sugar

wasted · Post by **wasted** » Thu Jul 12, 2007 2:00 pm

What kind of sugar should be used for priming? Up to now I have been using granulated sugar.

stevezx7r · Post by **stevezx7r** » Thu Jul 12, 2007 2:05 pm

Good old T+L will do just fine as no noticable flavours are imparted.

Saying that I've just bottled and kegged an export using T+L, fructose and honey, just to test the theory.

stevezx7r · Post by **stevezx7r** » Thu Jul 12, 2007 2:06 pm

DaaB wrote:Some people say that's fine. I prefer brewers sugar (dextrose). If ferments quickly and cleanly and leaves minimal sediment.

Beat me to it DaaB !

wasted · Post by **wasted** » Thu Jul 12, 2007 2:13 pm

CHEERS

Bugno · Post by **Bugno** » Thu Jul 12, 2007 10:06 pm

I use glucose. Is this the same as dextrose?

CrownCap · Post by **CrownCap** » Fri Jul 13, 2007 8:39 am

FYI: Glucose if the name for the simple sugar with the chemical formula C6 H12 O6. There are a number of 'isomers' of Glucose (variants where the atoms are arranged slightly differently) and one of them, D-Glucose is commonly known as Dextrose.

steve_flack · Post by **steve_flack** » Fri Jul 13, 2007 8:46 am

Chemist hat on.

There's only two glucoses - the D and L forms. The D form is the one that can be utilised by cells. The D-form is also called dextrose.

There are quite a few other monosaccharides with the formula C6H12O6 and they aren't glucose apart from sharing the same formula - eg Galactose and Mannose.

CrownCap · Post by **CrownCap** » Fri Jul 13, 2007 9:05 am

Well 2 just about fits under the umbrella of "...a number of..."

Rusty A-level organic chemists hat off.

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priming sugar

priming sugar