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Hello,

I usually use corn sugar for my bulk priming but I was wondering if it would be worthwhile to use Belgian rock candi instead for the Belgian Dubbel I'm doing? If you think it would be worthwhile what would be a good weight to use?

Thanks,

Jason

You planned on disolving it down in hot water first???

I use this site to figure out my sugars...

http://www.northernbrewer.com/priming-sugar-calculator/" onclick="window.open(this.href);return false;

Those numbers are for bottling if I'm not mistaken, If you are bulk priming a keg, cut that number in half to ensure you don't over carb your beer.

Sorry I was assuming that it was for bottles

If it's clear sugar, I wouldn't waste the money. Use cane sugar.