brewmeister13
Well-Known Member
I've come across a lot of debate as to which sugar to use for priming and the one thing that I have taken away is that, unless you are using molasses or maple syrup there isn't much of a difference (except subjective opinion).
My question is why did corn sugar become the standard priming sugar? I am not looking for debate as to which is best, but rather would like to understand why we do what we do.
My question is why did corn sugar become the standard priming sugar? I am not looking for debate as to which is best, but rather would like to understand why we do what we do.