I fully acknowledge that the internet is a place of truly limitless (and often incorrect/misinformed) information, yet here I am asking this question on an internet forum.
I'm planning on bottling a fig gose I made a few weeks back, and recently had a question with a professional brewer/firkin specialist about priming. He stated that he NEVER uses corn sugar for priming, as it gives beer 'that homebrewed' character. Has anyone done a side-by-side on fermented beer? I have several process-oriented problems that can lead to 'that homebrewed beer' character, but I am trying to systematically eliminate them.
Going to try this tonight just for laughs, but does anyone else have an opinion?