Hot answers tagged

10 votes
Accepted

How can I prime bottled beer in accordance with the reinheitsgebot?

Yes. Priming with sugar would break the reinheitsgeboten. The way you want to go is to retain unfermented mash and add it when bottling takes place. There's a really handy calculator right here: ...
user avatar
9 votes

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

Sorry to revive an old thread but my experience of 15 years is this - controls of the same kit, same temperature, same time, same everything except sucrose in one and dextrose in the other. Result - ...
user avatar
  • 91
9 votes

Confectioners sugar for priming?

Most of the priming sugar available at homebrew shops is finely granulated dextrose/corn sugar. It can be confused with; but it is not confectioners sugar. Most confectioners sugar contains anti-...
user avatar
  • 36.2k
7 votes

How much do melanoidins increase gravity?

The problem is yeast, not unfermentables. Unless you made a starter, 1 pack for a 1.090 beer is way underpitching, assuming you made 5 gal. A single pack might work for 1 gal. at that gravity, but ...
user avatar
  • 33.3k
6 votes
Accepted

What does Brewing Sugars add to your beer?

Dextrose: AKA glucose, corn sugar is a monosaccharide the easiest form of sugar for yeast to consume. Not to be confused with Dextrins, which are not fermentable. 1KG (2.2LB) of corn sugar added to ...
user avatar
6 votes
Accepted

Leave out the sugar in a Belgian tripel?

Alcohol itself adds to flavour/aroma, and to perception of body, the latter being critical for tripel, characterized by its dryness. So, the answer depends on what you mean by "lighter" here. If you ...
user avatar
  • 1,488
6 votes

Leave out the sugar in a Belgian tripel?

If you leave it out, you will not have a tripel. Even more than alcohol, the sugar is there for what's referred to as "digestibility". It lightens the body of the beer. If you leave it out you will ...
user avatar
  • 33.3k
6 votes
Accepted

Sugar in water effect on specific gravity?

To add up on Denny's answer, the density of a solution of sugar and water is (quasi)linear in the range we use in homebrewing (e.g. between 1 and 1.2). (see graph below [0] where concentration in wt% ...
user avatar
  • 799
6 votes
Accepted

What happens to artificial sweeteners in wine?

Generally speaking "nothing happens" to artificial sweeteners in the initial wine fermentation (eg the first month). I have fermented various beverages with artificial sweeteners and in general the ...
user avatar
  • 5,611
5 votes
Accepted

Moonshine from freeze distillation?

You are right to be concerned about methanol it is a very nasty poison. You are at a lower risk of building up a dangerous level of methanol from all grain fermentation as it produces roughly 1/10 the ...
user avatar
  • 6,993
5 votes

How can I prime bottled beer in accordance with the reinheitsgebot?

The easiest way to not break the Reinheitsgebot rules is to use malt extract. Either liquid or dried. Simple as that. Many people do this and most homebrew books have a way to calculate the amounts. ...
user avatar
  • 3,002
4 votes
Accepted

Can I use Glucose in Place of Brewing Sugar?

The short answer is Yes, I think you're fine. I'm assuming that by "brewer's sugar" you mean Corn Sugar, which is the most common type of sugar used in brewing, usually used as priming sugar (for ...
user avatar
4 votes

putting the fizz back into beer

You can use a beer priming-sugar calculator to determine the correct amount. For 2L of beer, which probably already has ~2 volumes of CO₂, you probably only need 3-5g of table sugar and just a ...
user avatar
  • 10.1k
4 votes
Accepted

What sugar to use when transferring to bottle or barrel

Almost anything, really, would work... If you want gas in your beer, kind of sugar does not matter, anything that ferment will work. .. but every thing will work in it's own way Glucose Will ...
user avatar
  • 3,718
4 votes
Accepted

Using different sugar for priming

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 ...
user avatar
  • 6,993
4 votes

hard candied sugar

It is quite possible to infect beer with non sterile priming sugar, although it is relatively rare for such an infection to occur. Mainly because correctly stored and handled sugar is relatively ...
user avatar
  • 5,611
4 votes

Fermenting sugary tea into an alcoholic beverage?

Yes, as long as there are no antifungals or similar metabolic inhibitors then anything with simple sugars at a suitable dilution, temperature and pH can be fermented with yeast. That includes sweet ...
user avatar
  • 5,611
4 votes

How to make an optimal fermentation for ginger beer with ginger bug

Right so there's no "optimal" method for this, brewing is a balancing act between sweetness, alcohol, carbonation-pressure and yeast. Even things like the shape of the fermentation vessel effect the ...
user avatar
  • 2,050
4 votes

Would you use Brewing Sugar long past use by date? (3.5 years!)

As Robert mentionned, it is still sugar even after 5 years! I usually disolve it in boiling water to kill any bacteria, before adding to a wort (after cooling a bit). Almost no chances of spoiling ...
user avatar
  • 4,736
4 votes

Too much priming Sugar

You could end up with bottle bombs, and even if you are lucky, when opening bottle with much more pressure, you risk gushing. I would empty all bottles in a fermenter, leave it to ferment dry and ...
user avatar
  • 4,736
3 votes

Which lactic acid bacteria are Homofermentative (or Heterofermentative)

This previous question may help you a bit: Is brewers' Lactobacillus heterofermentative or homofermentative? This is taken for Wikipedia According to metabolism, Lactobacillus species can be ...
user avatar
  • 6,993
3 votes
Accepted

Forgot to add fermentable sugar

It's not too late to add the missing sugar. Just boil it in a small amount of water, but be sure not to burn it. You'll want to use just a few ounces of water to avoid diluting the beer (or over ...
user avatar
  • 3,030
3 votes

can I use granulated sugar in place of brewing sugar?

You absolutely can. I do it all the time and have done it dozens of times. No problem at all.
user avatar
  • 33.3k
3 votes

Using brewing sugar (or equivalent) as the only fermentable?

With just sugar, you wouldn't be making beer, since malted grain is a key ingredient. It would be closer to mead, and like mead, the resulting drink would have no head since that's created by protein, ...
user avatar
  • 27k
3 votes

Using brewing sugar (or equivalent) as the only fermentable?

Sugar doesn't contain the nutrients yeast need to reproduce properly. It's likely that you'd end up with a stuck fermentation, and off-tastes (notably cidery, from acetaldehyde). As Denny mentioned, ...
user avatar
  • 400
3 votes
Accepted

Using brewing sugar (or equivalent) as the only fermentable?

Because sugar is 100% fermentable, there will be essentially no body or head retention. Flavor would range from non existent to a harsh alcohol flavor. Without additional nutrients, fermentation ...
user avatar
  • 33.3k
3 votes

First homebrew batch very sweet

The yeast could be old. Sometimes those off the shelf kits can be really old, but all the ones I am familiar with come with dry yeast and those packs should be good for over a year, unless the pack ...
user avatar
  • 516
3 votes

Carbonation Drops vs. Sugar?

I have been using regular supermarket sugar cubes ( Domino Dots ) in 12 oz bottles. They are 198 to a lb which is 2.3g per cube. Which is 2.5 volumes of CO2. I ferment in my bottling bucket so my ...
user avatar
  • 101
3 votes

What effects do different types of sugar have on the flavour of ginger beer?

Some ginger beers are fermented with a ginger bug or a combination of brewer's yeast and lactobacillus. Depending on what bacteria can be co-resident with the yeast, acidity can happen. Lacto should ...
user avatar
  • 2,169
3 votes

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

There is much more to this question than how much sugar and how much alcohol ! It is about the taste of the beer. My 15 years of brewing has strongly borne out what is stated in "The Art of Making ...
user avatar
  • 31

Only top scored, non community-wiki answers of a minimum length are eligible