The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Accidentally my priming sugar

Reply
 
LinkBack Thread Tools
Old 09-07-2011, 05:40 PM   #11
monkeydan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: London, UK
Posts: 80
Liked 3 Times on 3 Posts
Likes Given: 9

Default

I accidentally my priming sugar once... couldn't sit down for a week!

__________________
When the going gets weird, the weird turn pro

Düschbehg Brewery... since 2011
monkeydan is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2011, 06:52 PM   #12
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,912
Liked 424 Times on 345 Posts
Likes Given: 58

Default

Quote:
Originally Posted by Peterock View Post
From my understanding table sugar will work with a slight if any off taste that will be noticeable. One other of the problems using table sugar is, your yeast has already had a work out consuming sugars in fermenter. That being said the are slighty tired. Corn sugar is more easily consumable for the yeast which to me means that your brew will carb up lil quicker. To most new comers I know it's hard to wait for bottle conditioning. So using corn sugar may shave a few days off the wait. Just my 2 cents
good luck,
Pete
Where do you get all this terrible information? None of these things you say are true. You are not helping by spreading false information.
__________________
weirdboy is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2011, 06:59 PM   #13
paulster2626
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
paulster2626's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Ontario, Canada
Posts: 1,810
Liked 316 Times on 211 Posts
Likes Given: 514

Default

I always my priming sugar on purpose - different strokes I guess.

__________________
paulster2626 is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2011, 07:00 PM   #14
Fritobandito
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Michigan
Posts: 211
Liked 2 Times on 2 Posts
Likes Given: 2

Default

Quote:
Originally Posted by monkeydan View Post
I accidentally my priming sugar once... couldn't sit down for a week!
You accidentally all the priming sugar? I was waiting for someone to say something like that.
__________________
Fritobandito is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2011, 10:26 PM   #15
Peterock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Trumbull, CT
Posts: 52
Liked 1 Times on 1 Posts

Default

Look I'm not trying to turn this into a chemistry thread. Table sugar is a Sucrose which is 1 glucose + 1 fructose molecule which then must be hydrolyzed (split) with water to ferment. With alcohol in the brew who knows the effect it has on the conversion. Corn sugar is less complex. I did a lot of reading on this already as I was looking for a good answer. There are number of carbon atoms per monosaccharide molecule etc,etc. There are a lot of variables involved. All and all the conclusion I came up with was that corn sugar is the better bet. IMO

__________________
Peterock is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2011, 10:32 PM   #16
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,056
Liked 4202 Times on 3059 Posts
Likes Given: 782

Default

Quote:
Originally Posted by Peterock View Post
Look I'm not trying to turn this into a chemistry thread. Table sugar is a Sucrose which is 1 glucose + 1 fructose molecule which then must be hydrolyzed (split) with water to ferment. With alcohol in the brew who knows the effect it has on the conversion. Corn sugar is less complex. I did a lot of reading on this already as I was looking for a good answer. There are number of carbon atoms per monosaccharide molecule etc,etc. There are a lot of variables involved. All and all the conclusion I came up with was that corn sugar is the better bet. IMO
Sucrose is the organic compound commonly known as table sugar. The molecule is a disaccharide composed of glucose and fructose with the molecular formula C12H22O11.

Dextrose is glucose a monosaccharide, C6H1206.

They are different, but not enough to make a bit of difference at all in fermentation. Yeast readily digest fructose, just as easily as glucose.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2011, 10:40 PM   #17
Cap'n Jewbeard
Feedback Score: 0 reviews
 
Cap'n Jewbeard's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Baltimore
Posts: 946
Liked 5 Times on 5 Posts

Default

Ah. So the cidery thing is not true?

__________________
Lion's Den Brewing

Primary/Lagering: April-zen Festbier
Drinking: Starburn Spiced Amber
Drinking: Regulus Rye/Wheat with a bite
Drinking: George Takei's O My-bock
Cap'n Jewbeard is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2011, 10:49 PM   #18
Germelli1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Blacksburg/Herndon, VA
Posts: 2,193
Liked 34 Times on 34 Posts
Likes Given: 19

Default

Quote:
Originally Posted by Cap'n Jewbeard View Post
Ah. So the cidery thing is not true?
Not when you are talking about less than 3% of the fermenatables (priming sugar).

And wow, Pete's post is the most absurd thing I have ever read haha
__________________

If I had 8 hours to chop down a tree, I would spend 6 sharpening my axe. ~Abe Lincoln

Germelli1 is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2011, 10:56 PM   #19
emjay
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
emjay's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,694
Liked 1711 Times on 1600 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Yooper

Sucrose is the organic compound commonly known as table sugar. The molecule is a disaccharide composed of glucose and fructose with the molecular formula C12H22O11.

Dextrose is glucose a monosaccharide, C6H1206.

They are different, but not enough to make a bit of difference at all in fermentation. Yeast readily digest fructose, just as easily as glucose.
What Peterock is alluding to is the fact that the yeast must enzymatically cleave the sucrose into separate parts before even having the opportunity to consume the glucose OR fructose, which is true. I doubt skipping this step would shave off an hour, much less days, but this I can't honestly say for 100% certain.
__________________
emjay is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2011, 10:57 PM   #20
Peterock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Trumbull, CT
Posts: 52
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Germelli1 View Post
Not when you are talking about less than 3% of the fermenatables (priming sugar).

And wow, Pete's post is the most absurd thing I have ever read haha
Absurd?? Come on. how?
I'm not trying to make waves here.
__________________
Peterock is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
HELP! priming sugar accidentally added to secondary fermentation E-rock Beginners Beer Brewing Forum 16 04-03-2013 04:54 PM
cane sugar vs priming (corn) sugar for priming... timgman Beginners Beer Brewing Forum 11 10-24-2012 12:13 AM
I accidentally used cornstarch instead of corn sugar... bizzle Beginners Beer Brewing Forum 39 12-21-2009 10:21 PM
With not enough corn sugar for priming, can I blend with cane sugar? snailsongs Beginners Beer Brewing Forum 6 06-19-2009 03:10 AM
Accidentally dumped in priming sugar too early MrBulldogg Beginners Beer Brewing Forum 3 03-20-2006 08:29 PM