Endovelico

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Bookmark'd.

Kauai_Kahuna

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PseudoChef - Nice write up and thank you for making a very sound argument.
Personally I prefer to use honey, I don't know if I can actually taste any difference but it must be an subconscious thing. Even then I try not to go over 10% of the fermentables just because I like rich and full beers.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Malticulous

Recipes 

I had some awful of flavors to a can+kilo kit I did fifteen years ago. I think I doubled the sugar. The next can kit I did I used DME (even for primming) and it was much better. Life got in the way and I just recently started to brew again.

I have no problems with using sugar but it needs to have a purpose in the recipe.

Teacher

Recipes 

Count me among the pro-sugar crowd. My favorite beer is a RyePA with .75 lb sugar and Notty's, which results in a nice dry beer to allow the rye and hop flavors to shine...and absolutely no cidery flavors. I've used up to 1.25-1.5 lbs (not sure) with no problems. I'm about to brew a bastardized Belgian Golden (I'm gonna use a little pale malt to increase the body a little) using 2 pounds and am sure it will be great.

bkov

Recipes 

thank you, finally some support for sugar. I tried arguing this a few months ago and every1 was against it

MrNate

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Well, duh... It's a homebrewing forum. Making up random crap and arguing about it is really our main hobby. Homebrewing is just an offshoot.

Bob

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Sugar can be quite appropriate. Fuller's London Pride, for example, uses sugar, along with many well-regarded real ales.

Cheers,

Bob

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http://www.reconstructinghistory.com

Seabee John

Recipes 

Yea for sugar! Lets all brew a batch with nothing but sugar and yeast! Just kidding, but after reading this thread it does give me enough data to at leased investigate the reasons for using sugar. The only sugar I've ever used was dark brown sugar in my nut brown ale recipe. It's added a bit more taste and obviously a bump in ABV. I've brewed a batch without the brown sugar because I wanted to see what it would taste like without it. I was surprised to find that it was not as "thin" and when it came to the taste there was barely a noticeable difference. here's the recipe:

Ingredients:
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Amount Item Type % or IBU
13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.23 %
1.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.22 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 5.48 %
0.50 lb Victory Malt (25.0 SRM) Grain 2.74 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.37 %
2.00 oz Williamette [5.50 %] (60 min) Hops 18.7 IBU
1.00 oz Fuggles [4.50 %] (20 min) Hops 4.6 IBU
1.00 oz Fuggles [4.50 %] (3 min) Hops 1.0 IBU
2.00 lb Brown Sugar, Dark (50.0 SRM) Sugar 10.96 %
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale
2 Pkgs Nottingham (Danstar #-) Yeast-Ale

I've also substituted the sugar for honey pound for pound. It's had similar but noticeable results. But, I'll get to the point or rather my question:

Outside of a recipe that looks for a certain result albeit flavor, color, or the obligatory bump in ABV, why would you use sugar when you can get the same results with the proper blend of malt?

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North Saint Paul Brewshack
Kegged/Drinking:Nihilistic Integrity - Black IPA, #1 BIAB pale ale, Bells Two Hearted - yes a keg of the real stuff
Kegged/Conditioning:Wally N Seans Braggot, Emerald Eyes - Irish Red, Atomic Tsunami - brown
Primary:empty

dontman

Recipes 

Holy Schnikes! That's a big brown beer! Prolly the biggest ever. Oh wait, is that for a 10Gal batch? I notice a lot of Chocolate malt in this beer. What's the SRM turn out to be? I'll bet its got preternatural head retention though.

I'm brewing a English brown next weekend so I'm exploring my options.

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On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

Kauai_Kahuna

Recipes 

I strongly disagree and fully disapprove that this would ever happen here!
I think 90 percent of the statistics here are made up 50 percent of the time.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.