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
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
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)