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9
votes
1answer
794 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 ...
4
votes
1answer
185 views

Why doesn't FG reach 1.000?

My second beer brew has pretty much finished its primary fermentation. It started at 1.044 and is currently at 1.014... I don't expect it will go much further. Having brewed numerous wines I ...
16
votes
8answers
20k views

What are the benefits of using brewing sugar over types of sugar?

In many kits I've used, the instructions recommend using brewing sugar. Of course it's okay to use other sources of sugar, but I was wondering whether there are any benefits of using brewing sugar ...
8
votes
3answers
288 views

Priming Sugar Affect on Fermentation

I screwed up took a batch that had only been fermenting for 3 days and started to bottle it before I realized it was the wrong one. [link] During this screw up I ended up added the priming sugar then ...
4
votes
3answers
317 views

What does high attentuation actually mean in terms of types of sugar fermented?

So, when I fermented a cider it ended up very dry. I used champagne yeast and only added pure glucose. I then added lactic sugar since I knew that wasn't fermentable by the yeast I used. I also have ...
4
votes
3answers
1k views

Campden Tablets to Control Final Sugar Content

I've used Campden tablets per a recipe for cider to prepare the unpasteurized cider before pitching yeast, but recently came across the following in Wikipedia: Campden tablets are also used ...
2
votes
1answer
105 views

Sickly sweet ginger beer, Acesulfame K?

I've been brewing a kit Ginger Beer the last 10 days and it's about finished I think. Starting SG was 1.041 and it's settled at 1.008. 100g of grated boiled Ginger were added, and 1kg of Muntons Beer ...