What's your favorite priming sugar?

[bizarrojosh]

The title says it all.

I currently use dextrose because it's cheap and available at my LHBS.

I'm interested in what others use. One recipe calls for honey as the priming sugar but I wonder if it actually make a difference in taste/health benefits.

So what do you use? Maple Syrup? Sugar? DME? What flavors do you like the best and why? Can you actually taste a difference from the standard dextrose?

 

[Gixxer]

It depends on the beer. Honey for a honey flavored beer, table sugar and corn sugar for most other beers, and candi sugar for Belgians.

 

[meltroha]

I've always done corn sugar, would like to try others, but I don't brew enough to risk it. I should do half batches with different sugars to try it out some time!

 

[Chadwick]

Corn sugar is the only thing I've ever used. I'm getting ready to do a honey ale, I'll prime it with more honey.

 

[kh54s10]

I've only used corn sugar so far, but now prefer co2 out of the co2 tank into the keg.

 

[bizarrojosh]

I've heard there is no difference in taste between honey and dextrose, anyone have any experience?

 

[Gixxer]

In my experience with honey the flavor and aroma is there for the first two weeks after carbonation, but it conditions out real fast.

 

[mb82]

Table sugar for me. I have never noticed any difference other then how much I have to use( slightly less) and the fact I always have it around my place.

 

[63belair]

I always use dextrose. I always have a bunch on hand for making apfelwein, so it is just easier to use when I am naturally carbing a keg or bottling.

 

[blaster_54738]

CO2 but when I bottle I use regular table sugar. Only difference I've read is that table sugar is a little harder to dissolve but it's a lot cheaper