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Old 04-24-2008, 07:16 PM   #11
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Quote:
Originally Posted by MrFebtober
I've never used table sugar, but have read that it can result in a cidery flavor in the beer. The thing is, corn sugar, aka dextrose, is nearly completely fermentable and therefore will not add any sweetness or off flavors to the beer (because it is all consumed by the yeast during bottle conditioning). Table sugar contains sucrose, which is not so fermentable and therefore can affect beer flavor.
FWIW, both corn sugar and table sugar will give you cidery flavors when you use too much of it but that is a function of the yeast. Both ferment out completely.

At the percentage used for bottle priming, you have zero issues with off flavors.
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Old 04-24-2008, 09:12 PM   #12
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Quote:
Originally Posted by brewt00l
FWIW, both corn sugar and table sugar will give you cidery flavors when you use too much of it but that is a function of the yeast. Both ferment out completely.

At the percentage used for bottle priming, you have zero issues with off flavors.
Thanks for correcting me. I just consulted Papazian's book and I was indeed wrong about sucrose being less fermentable. However, he does mention that there is a higher chance of off flavors with sucrose due to inversion of sucrose during boil (accidentally making candi). But, like you said, for priming, this wouldn't be an issue.
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Old 04-24-2008, 09:17 PM   #13
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Just to add to what others have said, table sugar is 100% fermentable. Corn sugar (dextrose) is not, it is closer to 95%. This is why you would use less table sugar (about 5% less). Here is a good BYO article on the subject: http://www.byo.com/feature/1542.html.

All in all, use the table sugar, it will work just fine. People like to use the corn sugar because it is much easier to dissolve into the beer.

Another resource: http://hbd.org/cgi-bin/recipator/rec...rbonation.html

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Old 04-25-2008, 02:30 PM   #14
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I used 5 ounces of table sugar. I used volume 5oz, instead of weight. Was that wrong? It looked consistant with the amount of corn sugar I used on my first two batches. I didn't think of this untill I went to measure it out. Boiled it in 2 cups water, cooled and added to bottling bucket as and racked/botteled as normal.

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Old 04-25-2008, 02:50 PM   #15
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Quote:
Originally Posted by IrregularPulse
I used 5 ounces of table sugar. I used volume 5oz, instead of weight. Was that wrong? It looked consistant with the amount of corn sugar I used on my first two batches. I didn't think of this untill I went to measure it out. Boiled it in 2 cups water, cooled and added to bottling bucket as and racked/botteled as normal.
You are fortunate in that it is only going to be slightly off. By my calculations you are about a 4% increase over if you would have used weight and not volume. Remember, that density is the measure of weight per unit volume. Table sugar is roughly 1.59 g/ml...however, the thing is table sugar will produce more volumes of CO2 than corn sugar...5 oz seems like a lot to me.

Actually you'll probably be ok, as long as it wasn't a cold ferment and your volume of beer isn't less than 5 gal. It may be a bit overcarbonated though.
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Old 11-03-2011, 06:24 PM   #16
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Originally Posted by maltMonkey View Post
You could always make your own invert sugar.
Do what you want, but caramelized sugar is a carcinogen. This is not a myth, it's a fact. Google it.

Be well.

Bob
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Old 11-03-2011, 06:45 PM   #17
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Quote:
Originally Posted by HolzHacker View Post
Do what you want, but caramelized sugar is a carcinogen. This is not a myth, it's a fact. Google it[/URL].

Be well.

Bob
Thanks there Debbie Downer for bringing back a 3.5 year old post to add your oh so helpful comment. I'm betting on Spam here, but giving you the benefit of the doubt.

So I'm sure you have cut out any and all possibilities of carcinogenic foods and items in your surrounding areas. I'm sure you don't grill any meats either, cause those black lines, that's char, and Google that if you want, because that's carcinogenic as well. I'm sure you don't have any synthetic materials in your house, cause things like your carpet, insulation, laminate, glues, solvents, etc out gas and those are carcinogenic. I'm guessing you don't drive a newer car, because all the plastics inside are out gassing carcinogens as well, especially a hot car in the sun. But then I'm guess you don't drive an older car either because of the carcinogens that it puts out the tail pipe, so you must have given up on modern transportation. You must also not live in a city, because all of the carcinogens around, so country living at it's best huh? I'm kind of surprised to even see someone like you on here, because don't cell phones, or computers or TVs put out radiation that causes cancer? Do you put on a lead suit before using your microwave as well? Wait, that lead could accidentally leach into your skin causing lead poisoning. Wow, it must seriously suck to be you.
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Old 11-04-2011, 06:39 AM   #18
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I talked to the home brew supply guy I buy my stuff
from today about using honey, he didn't know if it would
be good or bad or how much ( he said DME). So I'll just have to guess
I've heard of using raisins on here HBT as I only have a gallon so to bottle
I will give both a shot an report back in a few weeks.

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Old 11-08-2011, 06:31 PM   #19
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Wow.

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Old 11-08-2011, 06:43 PM   #20
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How'd the beer come out, IP?

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