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Old 08-02-2008, 08:07 AM   #1
ndhowlett
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I overheard someone at the LHBS talking about using table sugar to up the gravity a few points when they were off.

Anyone every heard of this? Does it work? If so, how much per gravity point?


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Old 08-02-2008, 08:41 AM   #2
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It'll thin out your beer and make it taste cidery if you over do it. It's a lot better to add a bit of DME to boost your gravity. Will taste a lot better.


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Old 08-02-2008, 09:40 AM   #3
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Depends what your looking for. Adding too much will make it cidery which is certainly not what you want. But if your looking for a dry beer, a Belgian, sugar is a great choice. Just don't go over 20%.

 
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Old 08-02-2008, 12:29 PM   #4
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I add 2 pounds to a lot of my brews and dont notice any flavor change although some are alittle thin (which isnt always a bad thing)

 
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Old 08-02-2008, 02:05 PM   #5
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For a small adjustment, it would work.
Table sugar or DME yields about 46 pppg, corn sugar about 36 pppg.

-a.

 
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Old 08-02-2008, 07:21 PM   #6
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anyone have any idea of how many gravity points a half cup would be??
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Old 08-02-2008, 08:26 PM   #7
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For gravity adjustments I use DME. I normally avoid table sugar unless the style benefits form it, like the Belgian Golden Strong Ale that I'm brewing now... that beer is supposed to finish quite dry, so I'm using 2# of table sugar to help me achieve that.
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Old 08-02-2008, 08:49 PM   #8
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A Half American measuring cup holds nearly 4 oz sugar, so that would be about 10 points per gallon

-a.

 
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Old 08-02-2008, 10:29 PM   #9
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^ What everybody said. Sugar thins the body and adds a cidery taste. Go with DME
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Old 08-04-2008, 01:32 PM   #10
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that cidery taste is a myth



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