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What priming sugar to use when bottling beer?

Wow, this forum is what the brewing doctor ordered... As for the sediment being a given, for now I wil take my sediment like a man!!!!   I get the theory behind kegging and forced carbonation ( sounds pricey though).   So for now I will let  a little more of the finished product stay in the bottom of my fermenting bucket before  I bottle.  I am still happy with my 1st 2 results, and had to just be careful when pouring.  PLEASE any of you who have used honey / molasses or other more " liquid" types of  fermenting sugars..let me know how you made out.
                                                               Thanks all !!!

 

Hi again brewsters !!

Here is a brief report on my results

Muscavado Sugar - Good flavour but went off bang with loads of foam when opened.

Honey - Again a good flavour but was like letting a fire extinguisher off !! Really !! - funny...but quite scary - and had to wait a good ten minutes until pure foam turned back to liquid - which was then flat.

Demerara Sugar - Good flavour and good level of CO2. Normal "fssss" when opening.

Fructose - Good clean flavour and balanced CO2. This one probably the best as it's actually healthier for you than other sugars!

Thanks and more soon. Bye friends. big_smile

 

Hm, just from the results I'd have to say each of those has a different fermentability, which is what lead to some being spot on and others being way over carbonated.  If you ever try it again,  you might just try to use less of the ones that went boom, ha.

DT

 

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