I still see people concerned about using cane/corn sugar in large proportions, although Brew Like a Monk seems to have reduced this concern. I have also seen plenty of claims that the various clear/white sugars give similar, but not identical results. I like to try things for myself...
So,I am planning of making a third in my series of sugar experiements ( http://madfermentationist.blogspot.com/2007/12/11-differnet-sugars-1-great-tasting.html ). This time I will brew a batch of beer with just pils and some noble hops to get 5 gallons of 1.050 wort, ~20 IBUs (trying to keep it as simple as possible). Ferment it out with 3787 at a moderate temperature (I don't think the beer would be too tasty with a clean strain, and Belgians get the most sugar).
After primary fermentation I will split the beer into 5 secondary jugs and add a sugar to each one (boiled in a bit of water to dissolve and sanitize). I figure I will use corn sugar, table sugar, clear candi rocks, clear candi syrup, and leave one plain for comparison. I will do some gravity tests to make sure I get the same contribution, I am thinking .010
Thoughts on the amounts, times, gravity etc... ? I want the base beer to be as bland as possible to pick up on any differences. I assume ~17% sugar (by extract) should be enough to pick up if there are any differences in the character from the sugars.
Thoughts, suggestions, predictions before I get started?
So,I am planning of making a third in my series of sugar experiements ( http://madfermentationist.blogspot.com/2007/12/11-differnet-sugars-1-great-tasting.html ). This time I will brew a batch of beer with just pils and some noble hops to get 5 gallons of 1.050 wort, ~20 IBUs (trying to keep it as simple as possible). Ferment it out with 3787 at a moderate temperature (I don't think the beer would be too tasty with a clean strain, and Belgians get the most sugar).
After primary fermentation I will split the beer into 5 secondary jugs and add a sugar to each one (boiled in a bit of water to dissolve and sanitize). I figure I will use corn sugar, table sugar, clear candi rocks, clear candi syrup, and leave one plain for comparison. I will do some gravity tests to make sure I get the same contribution, I am thinking .010
Thoughts on the amounts, times, gravity etc... ? I want the base beer to be as bland as possible to pick up on any differences. I assume ~17% sugar (by extract) should be enough to pick up if there are any differences in the character from the sugars.
Thoughts, suggestions, predictions before I get started?