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4
votes
2answers
1k views

What causes “rush” carbonation when adding sugar?

I've just been playing with some treatments for an undercarbonated batch in bottles. The beer is slightly carbonated, it bubbles up a little when poured, just builds no head & dissipates ...
4
votes
2answers
445 views

Will simple Sugar make my “pseudo-lager” finish drier?

This weekend's brew is going to be a Pilsner. I don't have the set-up to lager at the moment, so I aim to ferment with US-05 at around 16C (60F or so). I did this a while ago and came out with a ...
5
votes
1answer
1k views

Substituting brown sugar for corn sugar

An apfelwein recipe I've made in the past calls for 2 lbs of corn sugar for primary fermentation. The next go-round when I make a batch, I'm thinking of substituting some brown sugar (not a lot, ...
3
votes
3answers
333 views

Using different types of honey

I was curious how different types of honey affect brewing. Some aspects I'm interested in are: The floral-blend of honey -- blended vs unblended (e.g. 100% clover honey) processing -- raw (honey + ...
10
votes
1answer
1k views

What's a good breakdown of all the sugars in regards to brewing?

I'm a little confused when it comes to sugars. It seems like there are a lot of different kinds and they come in many different forms. What affects to different sugars have on brewing? Do they ...
5
votes
2answers
941 views

Using Burnt Caramel / Brewer's Caramel in Recipes

Has anyone worked with using either burnt caramel or brewer's caramel in their recipes? I have read a few places that Fuller's is known to use this to increase the SRM of some of their product line, ...
5
votes
4answers
1k views

Calculating sugar in fresh fruit

Recently I made a belgian strong ale. In the secondary I added 7 pounds of fresh cherries that were pitted, frozen, thawed, and blended up. Is there a good way to at least estimate the additional ...
13
votes
3answers
5k views

Using honey in beer

This thread is not actually one single question, but a number of different ones. When calculating sugars used in the wort, how much sugar does honey contain? Is it closer to dry malt extracts, raw ...