Have had the Patersbier in the secondary for almost 2 weeks now. Tasted great when I sampled it green. Plan to bottle soon. I usually use the NB priming sugar calculator. For this beer I would probably use the “belgian blonde 2.9” setting. However, on their website it says:
Note: If you wish to achieve a level of carbonation similar to the commercial examples of this beer, add an additional 1 to 2 oz plain table sugar to the priming solution.
Anyone know why table sugar? Let me know, thanks.