What do most of you use for carbonation when bottle conditioning? I’ve only ever used table sugar but while sitting on the pot the other day (ha) I read a passage (no jokes please) that said sometimes table sugar for priming can lead to off-flavors. Because table sugar (read cane sugar) has to first be inverted from sucrose to glucose and something else by the yeast for it to process it, it’s not as desirable for priming as corn sugar or malt extract. I thought I read that bit in ‘The New Complete Joy of Home Brewing’ but it may have been in the dumb little manual that came with my base brewing kit.
Anyway, just wondered if most of you use malt extract or corn sugar, or if there’s really a difference. Sometimes I taste what seem to be ‘green’ flavor of beer that I brew long after they should be conditioned/primed and I just thought maybe it was because I’ve been using table sugar. Don’t get me wrong, I’ve loved all the beers I’ve made so far but wanted to know if they would be that much better with another priming solution.