What sort of priming sugar?

[Naich]

When I started this brewing game, younger, bright eyed, tight-buttocked and naive, I bought a load of glucose to use for priming because I'd heard that ordinary sugar imparts a flavour to the beer. I ran out of glucose the last time I kegged up and now that I'm older, more experienced and a bit flabbier, I find myself finding it hard to believe that this would be the case. Anyone got any opinions on this?

[staplefordbill]

I've primed with ordinary sugar and glucose and haven't noticed any difference in taste. Isn't sucrose 100% fermentable so wouldn't leave any residuals behind anyway? In which case I can't imagine it would leave a taste.

[Naich]

That's what I was thinking. It's only going to be impurities that are left and I can't see there being enough of them to effect the taste in any noticeable way. Nice to have a second opinion. Cheers.

[phatboytall]

I switched from Granulated sugar to Caster Sugar, i found that caster sugar settles more quickly on the base and also doesn't lift off so easily when pouring the beer.

Could be complete nonsense, but i've found caster sugar to be much better IMHO.

[Naich]

I'm using caster sugar too. It was the first packet of sugar I found in the cupboard. It doesn't really matter in my case because I dissolve it in boiled water and use a syringe to inject into the bottles.

[Trunky]

[trucker5774]

White sugar for me all the time. Tried all the usual suspects and not found any benefits.