Molasses as a priming sugar

[rscogins]

Has anyone tried using molasses as a priming sugar?

[Ck27]

Has anyone tried using molasses as a priming sugar?

It might be a bit thick to use, typically Corn sugar or Dry Malt Extract are used although honey could be used as well.

Avoid anything like table sugar or cane sugar will leave a bad taste in beer.

[Oginme]

I've used molasses in the past to carbonate in recipes where I already have molasses added for flavor.  There is just not enough added for carbonation to really give any residual flavor, so I usually stick to table sugar for carbonation.  It is cheap, easy to get, and ferments out completely. 

If you do try molasses, you can stick it in the microwave for a few seconds to warm it slightly to reduce the viscosity and allow it to pour a bit easier.

[Ck27]

I've used molasses in the past to carbonate in recipes where I already have molasses added for flavor.  There is just not enough added for carbonation to really give any residual flavor, so I usually stick to table sugar for carbonation.  It is cheap, easy to get, and ferments out completely. 

If you do try molasses, you can stick it in the microwave for a few seconds to warm it slightly to reduce the viscosity and allow it to pour a bit easier.

 Table sugar unless it's dextrose won't ferment out completely only dextrose will and that's what many people have told me including a guy who brews and is a registered beer judge.

So correct me if I'm wrong but I have always been told otherwise.

[BOB357]

I've used molasses in the past to carbonate in recipes where I already have molasses added for flavor.  There is just not enough added for carbonation to really give any residual flavor, so I usually stick to table sugar for carbonation.  It is cheap, easy to get, and ferments out completely. 

If you do try molasses, you can stick it in the microwave for a few seconds to warm it slightly to reduce the viscosity and allow it to pour a bit easier.

 Table sugar unless it's dextrose won't ferment out completely only dextrose will and that's what many people have told me including a guy who brews and is a registered beer judge.

So correct me if I'm wrong but I have always been told otherwise.

You're wrong

[Oginme]

Dextrose is a simple sugar (one C₆H₁₂O₆ ring) vs. Sucrose which is a double ring sugar (C₁₂H₂₂O₁₁) composed of a Dextrose ring and a fructose ring.  Yeast produce an enzyme which hydrates the sucrose, splitting it into Dextrose and Fructose simple sugars which are both completely digestible by the yeast. 

[Ck27]

Dextrose is a simple sugar (one C₆H₁₂O₆ ring) vs. Sucrose which is a double ring sugar (C₁₂H₂₂O₁₁) composed of a Dextrose ring and a fructose ring.  Yeast produce an enzyme which hydrates the sucrose, splitting it into Dextrose and Fructose simple sugars which are both completely digestible by the yeast.

Well I wouldn't have known I don't pay much attention to it I just use dextrose it's $0.50 a pound. Best bang for your buck here at least.