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34

AFAIK, there are no benefits. They're all basically the same. Brewing sugar is corn sugar and while there may be chemical differences between it and other types of sugar, the end result in your beer will be indistinguishable. Sugars like piloncillo or demarara can add a bit of flavor, but the result of adding corn, cane, beet, or brown sugar are pretty ...


13

About 80% of the sugars in the malt extract are fermentable, and about 20% are not. The main fermentables are maltose, maltriose, smaller amounts of sucrose, glucose and fructose. The remainder - about 20-25% are 20% unfermentable dextrins, the remaining 5% other less common sugars with variable fermentability by ale yeasts. Thus typical values are between ...


10

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: https://www.brewersfriend.com/gyle-and-krausen-priming-calculator/


9

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-caking agents in it, like cornstarch or silicates. Neither of these are necessarily good for your beer. I stopped buying "priming sugar" from the shop and ...


8

Here is a link to an overview of sugars in beer I have brewed with multiple sugars before but never maple and I'm not certain what golden syrup is. Honey is a very common ingredient. In my uses it leaves a mild honey flavor but ferments out almost completely. I've used brown sugar and it adds a sweetness but I personally feel the raw demerara sugar leaves a ...


8

To get residual sweetness without knocking out the yeast, you add non-fermentable sugars to the wort. To add sweetness and some body in an extract brew, lactose is the usual adjunct: 1/8 to 3/8 pound in a 5 gallon batch gives a noticable sweetness. As lactose is non-fermentable, it can be used to adjust the sweetness either by adding to the boil, or at ...


7

I agree with Denny, except that I can taste brown sugar, especially when used for priming. It is very subtle and mostly an aroma, but tastes slightly different from cane/beet/corn sugar. Same is true of honey; it mostly ferments out but leaves a subtle residual flavor. I like to use brown sugar on bottle or keg conditioned stouts (oatmeal, milk) and I like ...


7

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 not 5. Also, a 1.010 FG for a 1.090 beer would make it very thin and bodiless. There is no accurate way to calculate FG.


6

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 - no distinguishable difference when drinking one of each, same ABV, only difference was that sucrose took an extra day to finish primary. Bottom line - drink and ...


6

2 cups of sugar weighs around 440g, so let's call that 1 pound. Sugar provides 46 points of gravity, per pound, per gallon. 1 pound of sugar in 2 litres (~ 0.5 gallon) would contribute 92 points of gravity. Apple juice is typically around 1.060. Adding the 92 points from the sugar addition yields an estimated starting gravity of 1.152. To get the 1.21 ...


6

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 mean just "less alcohol", then sure, leave out the sugar. If "lighter" is about compounded perception of lightness, then you may want to reduce grain, too. In ...


6

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 be making a different style of beer.


6

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 fermentation proceeded as per normal. I have not noticed any real reduction (or increase) in fermentation due to added sweeteners. It can also be said that over ...


5

Go ahead and use table sugar -- it'll work fine to carbonate your beer. However, 250g seems high to me. This online calculator suggests that 4.6 oz, 130 grams is the right amount, assuming 12 oz bottles. Your main concerns when adding the priming sugar are sanitation and proper dilution/distribution. If you don't ensure that the priming sugar is properly ...


5

Adding pure sugar to any beer style does a few things. First, it increases the ABV. This is only an issue if it gets you an alcohol % that is noticeable in the flavor profile of the beer. Brown Ale certainly has no tolerance for any kind of warm alcohol flavor (unlike Barleywines, or big Belgians), so make sure your ABV doesn't go up past 7-8%. Second, it ...


5

You could try this, if you have an accurate scale: Dilute the syrup to a 10% solution, by weight. For example, 90 grams of water and 10 grams of invert sugar. Mix it very well, and measure the gravity with your hydrometer. The Brix/Plato scale on the hydrometer is the most useful here, as it shows percent sugar, as sucrose. You can use this reading to ...


5

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 20 liters (5.28gal) of wort will raise the OG .019 points. Many recipes make this addition in the boil though usually not more than 1lb per 5 gallons. This ...


5

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. Malt extract is derived solely from malt sugars. Therefore, in essence it is barley and water and then dehydrated. So all you are left with is unfermented wort (...


4

I noted that there are a few commenters above who appear to be confused about the question. Most brewers will know there is sugar at the brewing stage (eg during initial fermentation), and there is - sometimes, additional sugar added at the priming stage. The original question was about the sugar used at PRIMARY fermentation. The addition of sugar or ...


4

I wouldn't have even cared on looking the best before date and would have just used it, but your question is intriguing! I found an article claiming that most sugars don't actually go bad. Dry Malt Extract and Liquid Malt Extract on the other hand are better used fresh from what I have been reading. Not sure exactly what goes bad there though (perhaps ...


4

I'd be surprised if 1.008 tasted excessively sweet - that's not very much "regular" sugar, so it does sound like some kind of artificial sweetener. Acesulfame K won't show up on the hydrometer, since it is 200 times sweeter than sucrose for the same mass, so very little is needed. It does have a slightly bitter aftertaste, so I think you'll notice it. See ...


4

Priming sugar amount depends on carbonation level, that is Total carbonation = CO2 already in beer + CO2 from priming sugar CO2 already in beer depends on the temperature you bottle at CO2 from priming sugar is proportional to amount of sugar used Total carbonation is expressed in volumes (Vol) and depends on beer style. You can find all this taken care ...


4

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 carbonation). After reading your post a few times, I'm thinking what she gave you actually IS corn sugar. See this excerpt from this article: "Corn sugar/syrup: ...


4

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 sprinkle of yeast, and then you're mostly just going to presurize the vessel instead of really carbonating the beer itself. If you let the beer go flat, first, assume ...


4

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 ferment clean, probably with hardly any side effects. Good choice, easy to obtain and pretty cheap. Dry wort extract Take about 20% more than sugar. It will be ...


4

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.


4

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 aseptic. One good way to go is to pasteurise the sugar by dissolving in a minimal amount of boiling water and adding to the whole brew (with stirring) in a racking ...


4

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 tea. Tea per se brings very little to the fermentation, maybe some minor nutrients. At best it is a flavouring agent. Maybe if one got the mix just right one ...


3

Rule of thumb to go by - 1oz sugar per 1gal Beer. That will get you a nice carbonation on most beers. I typically just add 5oz every batch and don't mess with any calculations unless I'm intentionally under-carbonating a stout or something.


3

Absolutely unimportant until the malt extract is opened, within reason. "Within reason" being on the scale of years." For priming sugar, you've got almost nothing to worry about.


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