Corn Sugar -vs- Rice Syrup Solids

**Cpt_Kirks** · 03-13-2009, 03:25 PM

How do the results vary when using corn sugar versus rice syrup solids to dry out a brew?

PseudoChef · 03-13-2009, 03:38 PM

I think the overall results will be extremely similar. Rice Syrup solids is mainly maltose, which is just a disaccharide of glucose (dextrose). Corn sugar is just pure glucose in its monosaccharide form.

Yeast has plenty of invertase to be able to fully ferment the rice syrup, and since the sugar type is the same, I don't see a significant effect on the end product.

Remember, however, that in order to "dry out" a beer, you don't just add sugar. You need to be replacing simple sugar for malt-based sugar in a 1:1 OG ratio to achieve this higher attenuation.

**Cpt_Kirks** · 03-13-2009, 03:51 PM

So, corn sugar (~$1.50lb) can be used in place of rice syrup solids (~$5.00lb).

Seems like a no-brainer to me.

Maybe I will do a head-to-head light lager split batch, one with some corn sugar and one with rice syrup solids and see if they come out different.

I need another 5 gallon better bottle...