Tipsy Posted May 4, 2007 Share Posted May 4, 2007 I've come across a bag of brewing sugar and was thinking of bulk priming with it. Question is how much would I use to get the same carbonation as 180g of dextrose? Thanks in advance :) Link to comment Share on other sites More sharing options...
PB2 Posted May 6, 2007 Share Posted May 6, 2007 We don't recommend using B/Sugar for priming. If you must:- B/Sugar is 75% sucrose so you would probably need 180g/0.75=240g. Link to comment Share on other sites More sharing options...
Tipsy Posted May 7, 2007 Author Share Posted May 7, 2007 We don't recommend using B/Sugar for priming. Can I ask why? Thanks Link to comment Share on other sites More sharing options...
PB2 Posted May 8, 2007 Share Posted May 8, 2007 yes... :lol: It is not as predictable as simple sugars such as white sugar or dextrose. Different yeast strains may metabolise the maltodextrin to varying degrees giving variations in CO2 levels. Sometimes, I kill me! Link to comment Share on other sites More sharing options...
Tipsy Posted May 9, 2007 Author Share Posted May 9, 2007 :lol: Thanks Paul Link to comment Share on other sites More sharing options...
PB2 Posted May 9, 2007 Share Posted May 9, 2007 Touche! Link to comment Share on other sites More sharing options...
Greg B Posted May 11, 2007 Share Posted May 11, 2007 I thought I'd fallen into a cyber void there for a moment fellas. :lol: Cheers, Greg Link to comment Share on other sites More sharing options...
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