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Old 01-08-2013, 01:50 PM   #11
1972Buick455
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Thanks all for the advice and comments it's interesting that beer fermented so incredibly violently that it blew the airlock of the carboy. I woke up this morning and beer was everything everywhere and bubbles we're going all the way to top of the carboy. When it blew the airlock it splattered my big screen TV with hops and beer. It will be really interesting to see how this and I think I need to name this beer something related to my big screen TV. Any ideas for naming this beer? Ha. Ha.

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Old 01-08-2013, 02:04 PM   #12
logan3825
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My personal rule of thumb is to add no more than 0.5LB of table sugar per LB of DME over 5LB.(or 6lb LME) So if I have a recipe that starts at 6lb LME and 2LB DME I wouldn't add more than 1LB sugar. Less if I didn't want it to dry out as much.

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Old 01-08-2013, 03:47 PM   #13
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Quote:
Originally Posted by 1972Buick455 View Post
How much corn sugar +- is good? Is DME lower risk as far as changing flavor? Asking because I really don't know! Thanks for the help.
The standard rule of thumb is to use no more than 20% sugar.

DME is more likely to change the flavor, sugar just thins the beer out a bit and adds alcohol.
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Old 01-10-2013, 01:33 AM   #14
1972Buick455
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20% is worth a try next time around. I think I'm going to name it Sony Wheat this time! TV screen is ok BTW

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