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Old 12-09-2008, 02:49 PM   #51
BelgianWannabe
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Quote:
Originally Posted by yeoldebrewer View Post
FWIW, I just finished drinking a two gallon batch of modified kit stout.
in one sitting?
hah...kidding.
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Old 12-09-2008, 02:52 PM   #52
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Ya Huh.

My LHBS sez it will, and they know EVERYTHING.

 
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Old 05-02-2009, 12:26 AM   #53
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I heard somebody say this at the LHBS tonight. I simply said "that's a myth" and they said oohhh nooo. I just said oh alright whatever you guys say. Zainasheff would not recommend it in his recipes if it did. I added cane sugar to dry out my belgian golden strong which is still in primary. But, I do not believe it makes it taste like cider.

 
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Old 05-02-2009, 06:26 PM   #54
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Of course not. It's a Belgian strong...it needs to be lightened with something. You used a small amount...you didn't use it for 40% of the grist, or it would taste like ass.
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Old 05-02-2009, 06:36 PM   #55
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I just did a bitter where I replaced 1lb of malt in a ten gallon batch with 1lb of dark brown sugar. I have just tasted it after two weeks in the fermenter (I taste all the way through the process) This beer is going to turn out just fine. I think i will be keeping the sugar, but putting that pound of malt back in, also.......Unless of course it develops differently before I next brew.

 
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Old 05-02-2009, 10:25 PM   #56
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One lb in a ten gallon batch will barely be noticeable in a bitter. You might get a hint of molasses after a year and hops mellow out. I used 2lb of dark brown sugar in a big porter, and I think it added a lot of character.

 
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Old 05-02-2009, 10:30 PM   #57
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A year!!? No way am I keeping a bitter that long! It's meant to be drunk young, and I'm so impatient I get demonstrations outside my house from the stem cell people!

 
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Old 05-02-2009, 10:43 PM   #58
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Quote:
Originally Posted by Laughing_Gnome_Invisible View Post
I just did a bitter where I replaced 1lb of malt in a ten gallon batch with 1lb of dark brown sugar. I have just tasted it after two weeks in the fermenter (I taste all the way through the process) This beer is going to turn out just fine. I think i will be keeping the sugar, but putting that pound of malt back in, also.......Unless of course it develops differently before I next brew.
I just did a southern english brown (5 gallon batch) and subbed out some malt for a half pound of dark brown sugar and thought the same thing, next time keep the malt. It came out good, but it did dry it out a bit more than I had anticipated. Also didn't add as much molasses flavor as I wanted, maybe next time, keep the malt and use 1lb.
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Old 05-03-2009, 04:45 AM   #59
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sugar doesnt cause cider flavors that a myth that was started before we had such great yeasts and variety available.

Cidery flavors can come from unhealthy yeast or unfinished ferments (I believe acetyldehyde can be a step in the conversion of sugar to ethanol). Using large amounts of sugar can be detrimental to the yeast if you don't make up for the missing nutrients, but at 20% this hasn't been necessary for me.

 
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Old 05-03-2009, 05:47 PM   #60
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i usually use some sort of non-malt sugars in my beers. more of the time its candi sugar, honey or molasses. i've never used table sugar but my first batch was a kit, only one can of lme and 5 lbs of corn sugar. one taste of that and i knew i could do better. that was the only batch that ever tasted like cider. i agree with most on here. sugars have thier place in beer. just not in excess.
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