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Old 01-18-2010, 08:44 PM   #1
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Default Adding corn sugar to the boil

All, I have have about 2 lbs of corn sugar just laying around. I keg and force carbo, I bought a bunch of kits that came with it. I want to get rid of it, I was thinking about making a reciepe and just adding the extra sugar. Is this bad, will it give the beer an odd flavor? From what I read, corn sugar is fairly tasteless, will it just raise the OG? I do extract brews, have a honey weizen reciepe I was going to do? Will adding the sugar make it lighter? Thanks for any advice.


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Old 01-18-2010, 08:49 PM   #2
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Won't be bad at all if you brew a beer that a sugar addition would be to style. I used a lb of sugar in my Saison, for example. Do a little research on different styles and recipes and you can probably find something that'll work for you and get rid of the sugar in one or two batches.


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Old 01-18-2010, 08:59 PM   #3
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Too much pure sugar in the wort can lead to a "cidery" taste. Like ChshreCat suggested, look for a style where sugar additions are used (I'm thinking Belgian Abbey Ales) and go for that. Otherwise, just use it for priming.
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Old 01-18-2010, 09:34 PM   #4
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yup, use it up to 10% for any beer
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Old 01-18-2010, 09:42 PM   #5
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Works fine. I use quite a bit of cane sugar in my Belgian ales (up to 3 lbs in a batch). It will boost the alcohol and dry out the beer a bit. I would recommend adding it to the primary after 3-7 days rather than putting it in the boil. I've had much better results that way. Just boil the sugar in water (about 2 cups/pound) and add it to the primary after the bulk of fermentation is done. It's less stressful to the yeast and attenuates much better, IME.
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Old 01-19-2010, 12:13 AM   #6
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cool, thanks, I will save it for a belgium style beer. I appreciate the advice!
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Old 01-19-2010, 03:25 AM   #7
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I know where you're at though. I finally stopped buying the little 5oz bags of corn sugar and invested in the big lifetime-supply sized bag of it... then I won a kegging system. hehehe I'll get through it though.
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Old 01-19-2010, 03:57 AM   #8
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In addition to a variety of Belgian styles, a little sugar can be useful in drying out a light American hybrid beer, such as a cream or blonde ale.


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