klkl

Recipes 

I am interested in trying a less expensive brew. Has anyone had any success with using table sugar in their brew as a base sugar, and to boost alcohol content? I have read about the cider flavor that is inherent with using table sugar, but I was wondering if there is any value to cane sugar or if it should be avoided entirely.

I was thinking of doing a 50/50 malt sugar brew, using 4lbs. of light malt extract to 4lbs of some type of sugar. Does anyone have experience using cane sugar in large amounts? Thanks

kaptain_karma

Recipes 

get drunk for cheap in two easy steps:
1. Walk on down to the nearest gas station and buy a couple 40's
2. Drink said 40's

Spyk'd

Recipes 

Truly, if getting drunk is all you're after, why waste your time homebrewing?

I've seen 40 oz'rs for as low as $.89 per bottle.


Unless, of course, you're underage. In which case, good luck and I don't think you'll get much help here.

__________________
Primary:
Bleach
Secondary:
American Red
Keg Conditioning:
Gruit
On Tap:
ESB
Bottled:
Nada...
On Deck:
Porter, Belgian Abbey Ale

Somerville

Recipes 

That wouldn't make beer.

Use all malt extract or mostly malt extract with a couple pounds of honey. I have never used honey but many brewers on this forum use it to lighten the body. If you search for it, you will find more info.

If you decide to try your "sugar method", let us know how it went. I bet it will suck

__________________
Primary
(None)
Secondary
(None)

Bottled
(None)
R.I.P.
Dry Irish Stout #1
German Pilsner #1
American Pale Ale #1
California Ale #1
Dusseldorf Style Altbier #1

chask31

Recipes 

Yea last time I checked you can get a Big Bear for about 89 cents

__________________
Tap #1: empty
Tap #2: Belgian Honey Blonde
Primary #1: empty
Primary #2: empty
Keg Conditioning: Chimay Grand Reserve Clone
Keg Conditioning: Belgian Vienna Golden Session Ale
On Deck: California Common (Steam Beer)

digdan

Recipes 

Malt Liquor and Orange Juice.

We calls it a :