Cidery beer /// any one know the cause. - Page 3

mr x · 04-02-2008, 02:10 PM

Quote:

Originally Posted by brewt00l

When used properly, there is nothing wrong with including sugars in a recipe... It's an ingredient with a predictable influence on the end result.

+1.

I've stopped using invert sugar in my recipes. Cane sugar is now used instead. There is no difference in taste. Invert sugar and clear candi sugar are a waste of money imho. And used properly, you get proper results, which isn't cidery.

**DeathBrewer** · 04-02-2008, 03:41 PM

Quote:

Originally Posted by brewt00l

The fear when it comes to using sugars and off-flavors is a bit misplaced IMHO. Of course many of us started out brewing kits w/ lots of corn sugar, fermenting w/ those packs of dry yeast on the top of the can plenty warm and then pointed to the corn sugar as the source of the less than stellar results. When used properly, there is nothing wrong with including sugars in a recipe... It's an ingredient with a predictable influence on the end result.

yeah, it's predictable. it'll make the beer drier and too much will make it cidery.

sugar really doesn't have any place in a beer unless you're trying to dry it out a bit. that's why it's in belgians...it can also be used to lighten brews such as cream ales, etc.

but it shouldn't be just thrown into a recipe to boost the alcohol. that's not it's purpose.

brewt00l · 04-02-2008, 04:26 PM

Quote:

Originally Posted by DeathBrewer

yeah, it's predictable. it'll make the beer drier and too much will make it cidery.

sugar really doesn't have any place in a beer unless you're trying to dry it out a bit. that's why it's in belgians...it can also be used to lighten brews such as cream ales, etc.

but it shouldn't be just thrown into a recipe to boost the alcohol. that's not it's purpose.

lather, rinse, repeat.

bernerbrau · 09-07-2008, 05:31 PM

I got an intense cider flavor in my high-gravity beer after ~ 11 days of fermenting. I drew a hydro sample because I'm about to increase volume.

But from what I read in this thread, can I infer that at this stage in the game, cidery flavors are a normal part of the fermentation process? Assuming I keep my fermentation temps low, of course.

At what point are cidery flavors considered a flaw? One month? Six?