Adding sugar to your beer is NOT going to make it taste like freakin' cider. - Page 4 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Adding sugar to your beer is NOT going to make it taste like freakin' cider.

Reply
 
Thread Tools
Old 11-26-2008, 08:10 PM   #31
Endovelico
Recipes 
 
Oct 2008
Posts: 238

Bookmark'd.

 
Reply With Quote
Old 11-28-2008, 12:20 AM   #32
Kauai_Kahuna
Recipes 
 
May 2008
Hawaii
Posts: 2,274
Liked 9 Times on 9 Posts


PseudoChef - Nice write up and thank you for making a very sound argument.
Personally I prefer to use honey, I don't know if I can actually taste any difference but it must be an subconscious thing. Even then I try not to go over 10% of the fermentables just because I like rich and full beers.
__________________
---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

 
Reply With Quote
Old 11-28-2008, 01:01 AM   #33
Malticulous
 
Malticulous's Avatar
Recipes 
 
Aug 2008
St. George Utah
Posts: 4,146
Liked 72 Times on 57 Posts


I had some awful of flavors to a can+kilo kit I did fifteen years ago. I think I doubled the sugar. The next can kit I did I used DME (even for primming) and it was much better. Life got in the way and I just recently started to brew again.

I have no problems with using sugar but it needs to have a purpose in the recipe.
__________________
Everything is better with a beer.

 
Reply With Quote
Old 11-28-2008, 01:20 AM   #34
Teacher
Recipes 
 
Sep 2007
Grand Forks, ND, USA
Posts: 542
Liked 8 Times on 8 Posts


Count me among the pro-sugar crowd. My favorite beer is a RyePA with .75 lb sugar and Notty's, which results in a nice dry beer to allow the rye and hop flavors to shine...and absolutely no cidery flavors. I've used up to 1.25-1.5 lbs (not sure) with no problems. I'm about to brew a bastardized Belgian Golden (I'm gonna use a little pale malt to increase the body a little) using 2 pounds and am sure it will be great.

 
Reply With Quote
Old 11-28-2008, 02:12 AM   #35
bkov
Registered User
Recipes 
 
Jul 2008
jersey
Posts: 987
Liked 8 Times on 7 Posts


thank you, finally some support for sugar. I tried arguing this a few months ago and every1 was against it

 
Reply With Quote
Old 11-29-2008, 02:52 AM   #36
MrNate
Recipes 
 
Aug 2008
Bridgewater, NJ
Posts: 814
Liked 16 Times on 8 Posts


Quote:
Originally Posted by PseudoChef View Post
All right, I'm tired of people saying that adding some type of sugar (be it cane, corn, whatever) is going to make it taste like Cider. I would even bet that most people have never tried doing this and are just hopping on this anti-sugar bandwagon because it's the "in" thing to do.
Well, duh... It's a homebrewing forum. Making up random crap and arguing about it is really our main hobby. Homebrewing is just an offshoot.

2
People Like This 
Reply With Quote
Old 11-29-2008, 02:21 PM   #37
Bob
 
Bob's Avatar
Recipes 
 
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 142 Times on 105 Posts


Sugar can be quite appropriate. Fuller's London Pride, for example, uses sugar, along with many well-regarded real ales.

Cheers,

Bob
__________________
Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

 
Reply With Quote
Old 11-29-2008, 04:10 PM   #38
Seabee John
Swing the BIG hammer
HBT_LIFETIMESUPPORTER.png
 
Seabee John's Avatar
Recipes 
 
Oct 2007
Minnesota
Posts: 2,301
Liked 61 Times on 54 Posts


Yea for sugar! Lets all brew a batch with nothing but sugar and yeast! Just kidding, but after reading this thread it does give me enough data to at leased investigate the reasons for using sugar. The only sugar I've ever used was dark brown sugar in my nut brown ale recipe. It's added a bit more taste and obviously a bump in ABV. I've brewed a batch without the brown sugar because I wanted to see what it would taste like without it. I was surprised to find that it was not as "thin" and when it came to the taste there was barely a noticeable difference. here's the recipe:

Ingredients:
------------
Amount Item Type % or IBU
13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.23 %
1.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.22 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 5.48 %
0.50 lb Victory Malt (25.0 SRM) Grain 2.74 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.37 %
2.00 oz Williamette [5.50 %] (60 min) Hops 18.7 IBU
1.00 oz Fuggles [4.50 %] (20 min) Hops 4.6 IBU
1.00 oz Fuggles [4.50 %] (3 min) Hops 1.0 IBU
2.00 lb Brown Sugar, Dark (50.0 SRM) Sugar 10.96 %
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale
2 Pkgs Nottingham (Danstar #-) Yeast-Ale

I've also substituted the sugar for honey pound for pound. It's had similar but noticeable results. But, I'll get to the point or rather my question:

Outside of a recipe that looks for a certain result albeit flavor, color, or the obligatory bump in ABV, why would you use sugar when you can get the same results with the proper blend of malt?
__________________
North Saint Paul Brewshack
Quote:
Originally Posted by jmendez29 View Post
Mom was right. Never argue with an idiot. They just drag you down to their level and beat you with experience.

Where's my beer. I know I left it around here somewhere.....
Kegged/Drinking:Nihilistic Integrity - Black IPA, #1 BIAB pale ale, Bells Two Hearted - yes a keg of the real stuff
Kegged/Conditioning:Wally N Seans Braggot, Emerald Eyes - Irish Red, Atomic Tsunami - brown
Primary:empty

 
Reply With Quote
Old 11-29-2008, 04:25 PM   #39
dontman
 
dontman's Avatar
Recipes 
 
Oct 2008
Philly, PA
Posts: 2,402
Liked 27 Times on 22 Posts


Quote:
Originally Posted by Seabee John View Post
Yea for sugar! Lets all brew a batch with nothing but sugar and yeast! Just kidding, but after reading this thread it does give me enough data to at leased investigate the reasons for using sugar. The only sugar I've ever used was dark brown sugar in my nut brown ale recipe. It's added a bit more taste and obviously a bump in ABV. I've brewed a batch without the brown sugar because I wanted to see what it would taste like without it. I was surprised to find that it was not as "thin" and when it came to the taste there was barely a noticeable difference. here's the recipe:

Ingredients:
------------
Amount Item Type % or IBU
13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.23 %
1.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.22 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 5.48 %
0.50 lb Victory Malt (25.0 SRM) Grain 2.74 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.37 %
2.00 oz Williamette [5.50 %] (60 min) Hops 18.7 IBU
1.00 oz Fuggles [4.50 %] (20 min) Hops 4.6 IBU
1.00 oz Fuggles [4.50 %] (3 min) Hops 1.0 IBU
2.00 lb Brown Sugar, Dark (50.0 SRM) Sugar 10.96 %
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale
2 Pkgs Nottingham (Danstar #-) Yeast-Ale

I've also substituted the sugar for honey pound for pound. It's had similar but noticeable results. But, I'll get to the point or rather my question:

Outside of a recipe that looks for a certain result albeit flavor, color, or the obligatory bump in ABV, why would you use sugar when you can get the same results with the proper blend of malt?
Holy Schnikes! That's a big brown beer! Prolly the biggest ever. Oh wait, is that for a 10Gal batch? I notice a lot of Chocolate malt in this beer. What's the SRM turn out to be? I'll bet its got preternatural head retention though.

I'm brewing a English brown next weekend so I'm exploring my options.
__________________
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.


 
Reply With Quote
Old 11-29-2008, 10:43 PM   #40
Kauai_Kahuna
Recipes 
 
May 2008
Hawaii
Posts: 2,274
Liked 9 Times on 9 Posts


Quote:
Originally Posted by MrNate View Post
Well, duh... It's a homebrewing forum. Making up random crap and arguing about it is really our main hobby. Homebrewing is just an offshoot.
I strongly disagree and fully disapprove that this would ever happen here!
I think 90 percent of the statistics here are made up 50 percent of the time.
__________________
---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Drying out a beer by adding sugar Homercidal Fermentation & Yeast 11 04-06-2014 03:25 AM
will adding sugar ruin my beer Steel Horse Extract Brewing 23 06-22-2011 04:59 AM
Adding sugar to save a beer??? ClarnoBrewer General Techniques 7 10-30-2009 11:35 PM
Brown-freakin'-sugar, thank you. JoeSponge Cider Forum 12 02-28-2009 09:10 AM
Cider Question (adding sugar) mlee0000 Cider Forum 5 09-20-2007 03:38 PM


Forum Jump