Table Sugar = Me Sick??

**petep1980** · 05-03-2011, 02:38 PM

I know people have brewed with table sugar with great success, and it's also incredibly cheap.

I made two batches in January, and both were normal gravity ish, like 1.052 to 1.010 so they weren't especially strong.

I felt when I drank them I got uncomfortably buzzed. Like it was a hurt buzz, more than a pleasant buzz.

Could it be something else?

McGarnigle · 05-03-2011, 02:48 PM

How much table sugar did you use? Were they all sugar?

Almighty · 05-03-2011, 02:50 PM

I don't know what you are asking.
How much of your batch was brewed with table sugar?
Recipe and procedures?

**petep1980** · 05-03-2011, 02:50 PM

Quote:

Originally Posted by McGarnigle

How much table sugar did you use? Were they all sugar?

It made up about 25% of the grain bill in each one.

McGarnigle · 05-03-2011, 02:52 PM

I wouldn't think that could make you sick.

lostboysbrew · 05-03-2011, 03:11 PM

Quote:

Originally Posted by petep1980

It made up about 25% of the grain bill in each one.

It shouldnt make you sick, but that is wayyyy to much sugar for a beer to have. I can't imagine it tasted any good. You can use it to get the ABV up, but you shouldnt use that much.

yodalegomaster · 05-03-2011, 03:32 PM

Fusal Alcohol, When you have that much straight sugar in a very warm fermentation you make lot's of Fusal Alcohols, which has a slightly different flavor and the tendency to create lots of headaches after drinking. You will see this in some poorly made big Belgians. So, the trick is to remove some of the Sugar from the recipe, and cool down the ferment at 68 degrees or lower. But this may reduce the esters produced that your looking for in some Belgian's. You will know your a good brewer when you master good Belgians.

**petep1980** · 05-03-2011, 04:05 PM

Quote:

Originally Posted by yodalegomaster

Fusal Alcohol, When you have that much straight sugar in a very warm fermentation you make lot's of Fusal Alcohols, which has a slightly different flavor and the tendency to create lots of headaches after drinking. You will see this in some poorly made big Belgians. So, the trick is to remove some of the Sugar from the recipe, and cool down the ferment at 68 degrees or lower. But this may reduce the esters produced that your looking for in some Belgian's. You will know your a good brewer when you master good Belgians.

One was a Belgian. The other was a Ranger IPA clone which called for the sugar. I definitely tasted a more burning alcohol flavor in that one.

tonyolympia · 05-03-2011, 04:17 PM

I was planning on brewing that Ranger clone very soon. Apparently it's a recipe from BYO, also available here:

http://forum.northernbrewer.com/viewtopic.php?f=4&t=100280

The extract version I'm looking at calls for 3.5 lbs light DME, 3 oz crystal 120, and 2 lbs table sugar.

That proportion of sugar looks even higher than what was quoted by the OP. Should I watch out? To do this successfully, what sort of yeast should I use? Low temperature? Low-to-moderate attenuation?

ReverseApacheMaster · 05-03-2011, 04:18 PM

What temp did you ferment those at????