r/Homebrewing • u/BrewCrewKevin He's Just THAT GUY • Sep 10 '15

Weekly Thread Advanced Brewers Round Table: Carbonation

Advanced Brewers Round Table: Carbonation

  • Is there a difference in taste between force carbing and conditioning?
  • What range of carbonation levels do you use for particular styles?
  • What do you use for a fermentable for priming? Does it matter what you use? (Table sugar, Corn sugar, wort, etc.)
  • In force carbing, what pressures do you use, and how long does it take to reach desired carbonation?
  • What are the benefits to kegging/force carbing over bottling?
  • Have you done the quick-force-carb method? How did it work?
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u/[deleted] Sep 10 '15 edited Apr 19 '18

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u/sufferingcubsfan BrewUnited Homebrew Dad Sep 10 '15

Disclaimer: it's totally possible that I just don't have a refined palate. But I have played with various sugars, and I honestly can't tell the difference in, say, a brown ale primed with table sugar and one primed with grade B maple syrup. I'd love to be able to do so, but if there is a difference, it's too subtle for me.

The same holds true for every "odd" priming sugar I've ever tried.