Used for priming in small amounts, and in larger amounts as a malt stretcher. Also known as Dextrose.
Dec 19, 2019 by terry vincent
Q: I have seen some instructions calling to boil the priming sugar, is it necessary to boil?
A: We do not think it is necessary, although some people think it is.
Dec 19, 2016 by Laszlo Babocsi
Q: How much of this would I use for priming a 5 gal batch?
A: We use 3oz for priming in a keg and 4.5oz for priming a batch for bottling. This is a general starting point.
Drier beer
I add a few ounces (8-12) to the boil to lower FG of some of my IPAs. The powdery texture dissolves almost instantly.
Works Great
As far as i know the sugar has worked great for what i was making. Would buy it again if make more of what i was making. Thx.
Much easier to use than most corn sugar
This sugar is granulated, which makes all the difference. Less mess, and easier to measure.
half cup per keg = good
Pros: This is what we use in our soda kegs, five gallons, works fine, consistent.
Cons: It's sugar; spill and it's a mess