I just brewed this kit, and I’m curious if the honey is the best bet for bottling sugar. Previously, I’ve used corn sugar for extract kits, this calls for 3 Tbs of honey + 1/2 cup water for the gallon batch.
http://brooklynbrewshop.com/directions/Brooklyn_Brew_Shop_Everyday_IPA_Instructions.pdf
I have always just used table sugar.
+1 - Northern Brewer’s priming calculator is great for this.
Plain ole’ table sugar? I’m guessing the method of priming sugar won’t affect taste?
Most of the time I would agree that plain old table sugar is just fine for priming. However I have found that with very delicate flavored sugars like honey or maple syrup in the recipe using the same sugar to prime gives the honey or maple a bit of a boost. This is based purely on my own un scientific impressions but it’s also only a tablespoon of honey. If it were me I would get me some of that delicious tupelo honey they make down there and use that. But I’m sure it will be fine with plain sugar too.
I’m pretty certain it’s too small an amount to make an impact. Now if it doesn’t carbonate you will notice the sweetness but no human could tell whether it came from cane, corn or honey. Ok, maybe with one of those really distinctive honeys.
However I’m in accord with Mort that priming with a sugar source that connects to your recipe is cool, even sublime. Coconut sugar for a coconut porter anyone?
+1 Using honey for priming is a great way to boost honey flavor/aroma. Same with maple syrup.
Basic Brewing did an experiment with several different types of priming sugar. Definitely a fun and interesting way to put a unique twist on your brew:
http://www.basicbrewing.com/index.php?page=basic-brewing-radio-2010