Does priming sugar dry a beer?

sharkuttack · 04-14-2011, 04:30 AM

I bottle all my beers because I brew a lot and i like a variety without having to buy a bunch of kegs and a fridge.
I always add 4 oz corn sugar as priming sugar no matter what the style.
I have noticed that over time the flavor profile changes almost drying out the beer more.
I'm wondering if the priming sugar jump starts the yeast enough to consume wort sugars as well, resulting in a drier beer.
maybe i should consider adding less priming sugar to keep it tasting more balanced?

o4_srt · 04-14-2011, 04:35 AM

By the time you bottle, all fermentable sugars are consumed. That's the reason you have to add sugar.

Are you brewing extract or all grain?

sharkuttack · 04-14-2011, 04:39 AM

all grain. i know the beer needs time to mature and that of course changes the flavor profile. i just feel maybe its a bit to much priming sugar. not sure

Cart · 04-14-2011, 04:43 AM

BYO's website has really good resources on amounts and types of priming sugar per style. I've never found that the priming sugar has had much effect on the flavour or body. I used DME to prime for a while and found no difference except mini-krausen rings in my bottles so I'm back to corn sugar.

o4_srt · 04-14-2011, 04:43 AM

Quote:

Originally Posted by sharkuttack

all grain. i know the beer needs time to mature and that of course changes the flavor profile. i just feel maybe its a bit to much priming sugar. not sure

Your mash temp determines how dry a beer is. Mashing around 150 results ina drier beer, closer to 160: fuller beer.

A low final gravity results in a drier beer. When you add sugar, it raises the gravity a bit. The yeast convert this sugar. There is no other fermentable sugar in the bottle than what you added, so no, it doesn't dry out the beer.

sharkuttack · 04-14-2011, 04:48 AM

i recently had a stone ipa on tap at a pub. then in the bottle. there is an obvious difference in flavor. i am starting to think theres more of an art to bottling than just dumping in sugar.

o4_srt · 04-14-2011, 04:51 AM

Quote:

Originally Posted by sharkuttack

i recently had a stone ipa on tap at a pub. then in the bottle. there is an obvious difference in flavor. i am starting to think theres more of an art to bottling than just dumping in sugar.

Carbonation levels can affect the perception of flavor. Chances are, beer in the bottle and beer on tap are carbonated at different levels, unintentionally.

It's the distributers job to take care of the kegs, taps and lines, not the restaurants. How much care do you think they put into it? They're making a profit from selling the beer, not making it.

windbreaker123 · 04-14-2011, 04:52 AM

Most beer taste different on tap than out of a can or bottle.

o4_srt · 04-14-2011, 04:56 AM

Quote:

Originally Posted by windbreaker123

Most beer taste different on tap than out of a can or bottle.

That's why I never get draft beer. Bottled is way more consistent, and I tend to think bottled beer tastes the way the brewer intended.

sharkuttack · 04-14-2011, 04:59 AM

Quote:

Originally Posted by o4_srt

That's why I never get draft beer. Bottled is way more consistent, and I tend to think bottled beer tastes the way the brewer intended.

good point, so that kinda answers my original question. if carbonation level can effect flavor to the point of tasting drier, then it is a good idea to take the extra effort and dial in the priming sugar level to style when bottling.