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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Adding sugar to your beer is NOT going to make it taste like freakin' cider.




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Old 11-26-2008, 07:10 PM   #31
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Bookmark'd.



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Old 11-27-2008, 11:20 PM   #32
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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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Old 11-28-2008, 12:01 AM   #33
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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.

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Old 11-28-2008, 12:20 AM   #34
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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.

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Old 11-28-2008, 01:12 AM   #35
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thank you, finally some support for sugar. I tried arguing this a few months ago and every1 was against it

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Old 11-29-2008, 01:52 AM   #36
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Quote:
Originally Posted by PseudoChef View Post
All right, I'm tired of people saying that adding some type of sugar (be it cane, corn, whatever) is going to make it taste like Cider. I would even bet that most people have never tried doing this and are just hopping on this anti-sugar bandwagon because it's the "in" thing to do.
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.
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Old 11-29-2008, 01:21 PM   #37
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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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Old 11-29-2008, 03:10 PM   #38
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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:
------------
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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Old 11-29-2008, 03:25 PM   #39
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Quote:
Originally Posted by Seabee John View Post
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:
------------
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?
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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Old 11-29-2008, 09:43 PM   #40
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Quote:
Originally Posted by MrNate View Post
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.
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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