Priming Sugar (Dextrose) is a fermentable sugar which produces alcohol. Can be used to boost the alcohol in a batch of beer by adding it to the boil, which will also give your beer a lighter mouthfeel and dryer flavour. Use up to 10% in a batch, possibly 15% for some Belgian styles. Another use is to add at bottling to carbonate your beer. Priming is adding sugar just before bottling or kegging. Yeast consumes the sugar in the bottle, thereby creating carbonation.
- If you are using a kegging setup, only use 3 ounces per 5 gallons of beer