Originally Posted by Calder
I think poor brewing practices lead to cider tasting beer, not the amount of simple sugars. Yes, 30% is a lot, and I've never made a beer with more than that, but I've been close with a couple of Belgians. Have you any experience that a lot of simple sugars gives you a cidery beer. Just wondering if you have experience, or are perpetuating an old wives tale.
I quite often brew using up to about 25% of my grain bill as light or dark brown sugar so I am in no way opposed to having a substantial part of my grain bill be sugar.
During the first few months of beginning brewing I used quite a few Mr. Beer kits. In my beginners haste/quest for higher ABV, than was provided for in the actual recipe, I went a bit overboard with booster and sugar in a whispering wheat weizenbier. Even the last bottle, that was aged a good ４ months after bottling, tasted a bit "green apples" to me. It could
have been something else that wasn't up to par in my process but I suppose the info that I'd read about using too much sugar might have stayed at the forefront of my memory and influenced my conclusion.
Maybe I should try brewing up a batch with about 35 to 40% of the grain bill being simple, white, granulated sugar and see if the results are similar to that Weizenbier.
I suppose that in this statement:
Originally Posted by Ogri
. It's advisable to not go more than 30% of your total grain bill in simple sugars, though, as this can lead to a cider-ish tasting beer.
I should have probably written "may possibly" instead of "can", or even included "supposedly" before or after "can"