Brewing, in theory, seems like a very straightforward and simple process, add the ingredients, wait and let it ferment. \n\n\n\nIf you are just starting out brewing your own beer, you probably even have most of the equipment and basic ingredients in your home already.\n\n\n\nThe thing I've found is that when you start brewing beer at home, you think that things are much more complicated than they actually are. \n\n\n\nTake priming sugar for example. We could buy overpriced priming sugar at a brew shop or, could we just raid our kitchen larder?\n\n\n\nIn fact, you can use regular sugar for bottle conditioning beer and it won't change its character much. In the bottle, the dormant yeast needs additional nutrients (sugars) to start another fermentation & carbonate your beer. Regular table sugar can do this just as well as commercial priming sugar.\n\n\n\nSo you can absolutely use the sugar that you have lying around the house and the one you use for your morning cup of coffee.\n\n\n\nBut as the curious and inventive brewer you are, you always want to make the tastiest beer, so what sugars are best? \n\n\n\nBelow, I will explain all that you can you use to brew your beer and how to do it. \n\n\n\n\n\n\n\nWhat household sugars can you use for bottle conditioning beer?\n\n\n\n\nhttps:\/\/youtu.be\/AqXxtDH1lmo\n\n\n\n\nIt seems that the best type of sugar molecule for yeast metabolism is maltose, but really any thing from glucose to molasses will also work to different degrees. So, the answer really is that anything you have in your cupboards would probably work just fine.\n\n\n\nKeep it fresh\n\n\n\nThe main types of sugar people use are white cane sugar, brown sugar, honey, molasses, and for those in the North-Eastern states and Canada, even maple syrup. \n\n\n\nAs everything you use should be fresh, take advantage of what\u2019s around you like in the South molasses is something that can be easily acquired, and add depth. \n\n\n\nMy very first brew ever called for honey as the bottle conditioning fuel.\n\n\n\nKnow your sugars\n\n\n\n\n\n\n\nAll of these different types of sugars will add different properties to your beer and can change them drastically, so know your sugars as they are not all created equal. \n\n\n\nSome of these dark sugars can give a light aftertaste and are would be used in a heavier, darker beer or even a brown ale or porter. So, a fun thing to do is to test different sugars on the same beer recipe over several weeks or even to split your batch into test groups and use different sugars for a number of bottles.\n\n\n\nThe simple sugars, like corn and cane sugar, are the most commonly used to brew with. People use corn more than cane sugar in most places because of the accessibility and price.\n\n\n\nYou will not find anything cheaper in the states than corn sugar. When these two are used though, they are often used in conjunction with malt extract for some flavor. \n\n\n\nFor its weight, cane sugar generates a smidge amount more of CO2 than corn sugar. But both of these sugars will carbonate, so I've been told, more than malt extract and that's another reason they aren\u2019t usually used on their own. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n Plan your next Beer Creation?