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10 votes
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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: ...
Þórgnýr Thoroddsen's 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 - ...
Andy's user avatar
  • 91
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 ...
Denny Conn's user avatar
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6 votes
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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 ...
Evil Zymurgist's user avatar
6 votes
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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 ...
Roman's user avatar
  • 1,498
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 ...
Denny Conn's user avatar
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6 votes
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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% ...
JeanMi's user avatar
  • 799
6 votes
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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 ...
barking.pete's user avatar
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5 votes
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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 ...
Mr_road's user avatar
  • 7,048
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. ...
farmersteve's user avatar
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4 votes
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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 ...
Mr_road's user avatar
  • 7,048
4 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 ...
Bob4BVM's user avatar
  • 41
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 ...
barking.pete's user avatar
  • 5,631
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 ...
barking.pete's user avatar
  • 5,631
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 ...
Kingsley's user avatar
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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 ...
Philippe's user avatar
  • 4,806
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 ...
Philippe's user avatar
  • 4,806
4 votes

A couple of Sugar Questions

The only reason to add sugar to a beer is to increase ABV and/or "dry" the beer out a bit. You can add none, 300kg, or any reasonable amount. "Brewing sugar" is any sugar used ...
rob's user avatar
  • 1,783
3 votes

Adding water and sugar to secondary fermentation

You can. Don't do it. Transfer beer to bottling bucket just before bottling. Add priming sugar, let it dissolve. Bottle. Bucket will be partially empty most of the time anyway, because you are ...
Mołot's user avatar
  • 3,718
3 votes
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Fermentable sugars in Vanilla

Usually only 2-3 vanilla beans are scraped and added to secondary for a really good amount of flavor In a 5 gallon batch. No, in those amounts there is very little fermentables in the vanilla beans.
Evil Zymurgist's user avatar
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 ...
FastEddie's user avatar
  • 111
3 votes

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

As a German I don't get the hype about the Reinheitsgebot. I think it was a nice invention back then and sure is a good marketing thing nowadays. You should read into why the Reinheitsgebot was ...
Ttam's user avatar
  • 71
3 votes

Save the (Belgian) wit! I forgot the candi syrup: what should I do now?

Just add it to the fermenter. It's a common practice.
Denny Conn's user avatar
  • 33.4k
3 votes

Do you really need yeast/mash nutrients?

I can't reach the website from here, but when I search for "does turbo yeast need nutrients" I get a reference stating: Each Turbo Yeast contains a mix of yeast and nutrients, to make 25 L of Wash ...
chthon's user avatar
  • 3,665
3 votes

Will it be OK to ferment at a lower ambient temp than yeast recommends?

I think you'll be ok if 11°c is your bottom end. May be a little slower is all. This turbo yeast is a huge amount of yeast if you use the whole pack in 20L. These distillers yeasts are pretty ...
Evil Zymurgist's user avatar
3 votes
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How to store sugar wort?

One easy and convenient way to store sugary wort in order to make futur starter is to freeze it. You can store your frozen wort in your freezer for a long time (i'd say at least 6 month). I would ...
JeanMi's user avatar
  • 799
3 votes

Can blood glucose devices measure anything in beers?

Assuming you're talking about something like this, you could stick it in beer, but it probably won't give you any truly useful information. The sensors use an enzymatic reaction to determine glucose ...
Franklin P Combs's user avatar
2 votes

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

I am not sure how much this will help, but in my limited experience with sugars, plain table sugar (sucrose) just made my fermenting time a bit longer as compared to corn sugar (dextrose). As far as ...
Chris's user avatar
  • 31
2 votes

How to prime and bottle?

Gratz on your first brew! When bottle conditioning you want to make sure you have an even mix of suspended yeast and priming sugar. Having a secondary vessel makes this easier usually a bottling ...
Evil Zymurgist's user avatar
2 votes
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Adding water and sugar to secondary fermentation

The generally approved advice is don't dilute beer post fermentation - and that advice is "not wrong". However it depends on the type and gravity of the beer. I have regularly dissolved the priming ...
barking.pete's user avatar
  • 5,631

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