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Old 05-03-2009, 09:46 PM   #61
Be good to your yeast...
Saccharomyces's Avatar
Jun 2008
Pflugerville, Texas
Posts: 5,447
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I used 10% table sugar in a Wit which we cracked today. Very tasty, it really lightened up the body like I wanted. 22 days grain to glass, too.
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Old 05-04-2009, 02:45 AM   #62
Oct 2008
Denver, CO
Posts: 561
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I used 10% sugar in a Tripel I brewed a month ago. ~10% abv after it was all said and done, 1.01 FG, and it tasted great going into the secondary. Wish I didn't have to wait several months before kegging it and tasting it again, but it gives me something to look forward to.

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Old 07-06-2009, 09:55 PM   #63
EvilGnome6's Avatar
May 2009
Scottsdale, AZ
Posts: 664
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Originally Posted by PseudoChef View Post
The point of not adding all the fermentables at first is because it will overwhelm the yeast due to viscosity of the wort and because the yeast will choose to metabolise the simple sugars (glucose, sucrose, fructose) in preference over the maltose. These latter sugars (which come from the malts) will be left unfermented, resulting in cloying sweetness and a heavy body.
If you added the sugar in during the boil, would it make sense to pitch some fresh yeast after a week?

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Old 10-21-2011, 05:25 PM   #64
Nov 2010
Chicagoish, Illinois
Posts: 32

In my experiences, I have found that using more than 30% of table sugar in a batch will indeed produce "sherry-like" flavors. I can only attribute the cidery taste people speak of to the beer itself being sharp from youth. In the right styles of beer, this sherry presence is very welcome i.e. barley-wine.

I have intentionally brew my amber barley-wine with table sugar comprising 50% of the fermentables, in my attempts at creating a beer similar to red Italian table wine. It works very well, it is sweet and dry, but like wine this beer does need to mature for a year before it comes into its own after put on oak.

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Old 11-11-2013, 05:09 AM   #65
Nov 2013
Posts: 2

Here is my reasoning, I might be wrong, might be right :

If you brew a pale ale or lager at 3.8% alc and want to have it at 5%, it seems like adding sugar to up the alc content +1.2% would produce more nasties that could be tasted in the brew (by-products of fermentation) than if going with :

Option 2: adding a bit of 92-96% alc. to up the level to 5%, really won't take much and that alcohol is much purer than the 1.2% you'll get from fermenting sugar in your beer, would it be candi, invert or dextrose whatever… So, it should be cleaner in taste and very hard to detect : ferment a sugar wash to 1.2% clarify it and carbon filter it even, I doubt it would taste cleaner than water + 95% alc to make the alc content 1.2% It just makes total sense to me.

Unless that when adding sugar in a wort, when it ferments the things blend together and somewhat the sugar starts giving some good flavours like the malt/ and is totally different from adding some sugar wash to a beer. I highly doubt it.

and yes I know I could just add more malt, but I'm talking about adding 1.2% here, not much…

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Old 11-11-2013, 06:15 AM   #66
May 2011
Stow, MA
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Originally Posted by Belair View Post
[...]Any thoughts ?
Just one: Newbies are soooo cute!


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Old 03-30-2014, 01:38 AM   #67
Sep 2013
Posts: 175
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Originally Posted by day_trippr View Post
Just one: Newbies are soooo cute!


Belair, I don't know of anyone trying it but I strongly suspect that dumping a bunch of Everclear in your beer will not do good things for its flavor. Bumping up ABV from 1.2 to 5 means that 24% of your alcohol would be from the booze addition, so that's actually pretty significant. A better bet if you want to bump up gravity (due to unexpectedly low mash efficiency I assume) would be to add some dry malt extract to make up the difference. Sugar is also fine, but only if you specifically want to dry out the beer.
Fermenting: Black Vienna, Oaked Apfelwein
Drinking: Improv IPA

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Old 08-27-2014, 01:08 AM   #68
May 2014
Posts: 460
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I see this is an older thread.. Anyways.. I brewed a batch of 2.5 gallon batch of what's considered liberty cream ale ag kit on Midwest. The starting gravity for the beer is low. 1.044. I think. Can't remember. Any ways. I added 3 ounces of corn sugar at flame out and I didn't get any off flavor. And tasted identical to the kit version I bought from Midwest. I know 3 ounces isn't really allot tho.
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Old 09-04-2014, 06:27 PM   #69
Aug 2014
Posts: 4

I found this post interesting as I am finishing off a keg of fantastic IPA that I brewed with only Citra IPA. Im still newish, so I stuck to the "kit" recipe that the local store put together for me. It called for 1 lb of corn sugar. I thought this was strange. Poured it anyway, 15 mins left in boil. Primary for a week, at an average of 71-73, and secondary in fridge in carboy for another week. This beer is amazing. Very dry and tasty. And, with only one packet of Safale US-05 (rehydrated before pitching), it reached FG of 1.012 from an OG of 1.085. Strong stuff, wife loves it, and friends are emptying my keg.

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Old 10-02-2014, 09:01 PM   #70
Sep 2014
Posts: 2
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You have to remember that people that sell Beer supplies are out to sell you stuff like Malt extracts, hops, bottling sugar, air locks, finnings, hydrometers, racking canes, etc.

Just like the dumb-asses in the wine industries, they want to confer a certain purist, bitchy, persnickitiness, so that you'll gladly buy their over priced crap.

You can make a perfectly palatable beer using just sugar and some other cheap (off the grocery store shelf) stuff like, flour, cocoa, coffee, tea, molasses, sorghum etc.

You will need to get some good yeast and some decent hops to your liking.

I make a 5 gallon batch of great beer for less than 3 bucks. But then again, I am no snob, I just like getting drunk as cheap as possible.
I like a light beer that I can drink a lot of without getting too hammered or consuming too many calories.

A guy that knows what he is doing can get every thing he needs except hops and yeast between Home Depot and the super market. But then the brewer supplies companies don't get their cut.

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