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My brew is ready for bottling, this time I doubled the recipe and fermented two Triple Brewferm can kits. I added three cans of Lyle's golden syrup (around 1362 grams), as it gives a better taste. The total amount of the batch is around 18 litres. The OG was 1070 and the FG is now 1014, a bit higher than the predicted 1010.
Should I use the same sugar for priming? Is there a risk of ruining the batch or the taste if using a different type of sugar, i.e. granulated sugar?
You should have no problem using table sugar for priming, but you can use golden syrup if you prefer.
I would say there is no risk of ruining the flavour. The amount you are using for priming will not affect the taste, yeast will convert all table sugar into CO2 and alcohol, so there will be no detecable flavour affect on your finished brew.
I only use glucose/dextrose/brewing sugar for priming - ie carbonating beer. I have never had any problems or off tastes. In theory sucrose (table sugar) should be as good but some have reported a "tangy taste" when using sucrose but that is usually lost when using invert sugar or golden syrup. . However as the amount used is relatively small I would not suppose that any real flavour issues were introduced per se by such sugars.
