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Old 02-11-2009, 03:36 AM   #1
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Default Total noob question

In the awesome apfelwein thread, "EdWort says, “Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann's Apfelwein, only it will kick your butt much quicker."

Does this work for all beer, or will it make the beer taste sweet? I mean, its not going to add body or flavor to that, but will it to an IPA wort?

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Old 02-11-2009, 04:06 AM   #2
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Dextrose is highly attenuative- meaning that it will ferment out without leaving sweetness. Malts and sugars from fruits are less attenuative.

Belgians use refined sugars to make a drier more digestable beer.

The use of sugar is framed by the style and balance of ingredients, so adding it to an IPA would not be recommended.

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Old 02-11-2009, 04:12 AM   #3
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That's kinda almost what I thought. Thank you.

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Old 02-11-2009, 05:06 AM   #4
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Quote:
Originally Posted by olllllo View Post
Dextrose is highly attenuative- meaning that it will ferment out without leaving sweetness. Malts and sugars from fruits are less attenuative.

Belgians use refined sugars to make a drier more digestable beer.

The use of sugar is framed by the style and balance of ingredients, so adding it to an IPA would not be recommended.

If dextrose does not change the taste much couldn't you add it to an IPA for a boost?
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Old 02-11-2009, 05:31 AM   #5
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Yes you could, but you would be better off adding LME/DME.

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Old 02-11-2009, 05:35 AM   #6
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Sugar will boost the avb, but you'd lose maltiness and the essence of a IPA.

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