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Okay guys and gals,
I'm planning to bottle my Belgian Wit beer tonight but when I went to get the priming sugar ready I found out my mini brew assistants used all of it making "Kung Fu panda bread" (still don't know what that is)...
My question is: do you think I could get away with priming with powdered or turbinado sugar. I lean towards powdered as I'm not sure the darker sugar flavor would compliment the flavor profile of the Witt but perhaps it's such a small amount it's not really noticable anyway? Suggestions would be appreciated!
I'm planning to bottle my Belgian Wit beer tonight but when I went to get the priming sugar ready I found out my mini brew assistants used all of it making "Kung Fu panda bread" (still don't know what that is)...
My question is: do you think I could get away with priming with powdered or turbinado sugar. I lean towards powdered as I'm not sure the darker sugar flavor would compliment the flavor profile of the Witt but perhaps it's such a small amount it's not really noticable anyway? Suggestions would be appreciated!