candy?dextrose?tablesugar? helllp!!

[PUNKYBREWER]

So in my noob-ness of brewing i have encountered the "oh powerful Sugar" question
I have been recommended to use , Table sugar( that it does not give the "green apple" taste everyone fears))
or Dextrose( the yesties feed easier on this and makes for quick carbonation, but no sweetness to the brew)
belgium candy sugar( i have no idea about this one ????)))
So my question you my freinds is , if i want to add a lil something to ad just a bit of sweetness to the beer , when do i add , and what do i ad?
i have seen alot of post about fruits because they are coming in season , and i have seen to use the canned fruit , now is this like pie filling?? or ..... and if so , do you still add sugar to prime for bottling or .....
im lost help a noob out would ya ?

_________________________________________________
COUCHTATER BREWING CO.
primary: air
secondary: The Brunette Biker
bottled and perfecting:Trailer Trash Blonde

 

[Yooper]

So in my noob-ness of brewing i have encountered the "oh powerful Sugar" question
I have been recommended to use , Table sugar( that it does not give the "green apple" taste everyone fears))
or Dextrose( the yesties feed easier on this and makes for quick carbonation, but no sweetness to the brew)
belgium candy sugar( i have no idea about this one ????)))
So my question you my freinds is , if i want to add a lil something to ad just a bit of sweetness to the beer , when do i add , and what do i ad?
i have seen alot of post about fruits because they are coming in season , and i have seen to use the canned fruit , now is this like pie filling?? or ..... and if so , do you still add sugar to prime for bottling or .....
im lost help a noob out would ya ?

_________________________________________________
COUCHTATER BREWING CO.
primary: air
secondary: The Brunette Biker
bottled and perfecting:Trailer Trash Blonde

To make it even more confusion, adding sugars to your beer will NOT sweeten it.

Sugars are almost all 100% fermentable, so they are used to boost the ABV in some brews. As a result of being completely fermentable, they leave behind no body or flavor. This can give you a thin, even drier (not sweet) beer. Table sugar, honey, corn sugar, candi sugar, etc, will all do this.

You have two issues here, I think. To sweeten, you can use some unfermentable sweeteners in your brew, or use more crystal malt in the making of the beer. Steeping those kinds of grains will give you both body and sweetness.

For priming, most of us use corn sugar or table sugar because it's cheap and easy. But you could use malt extract, honey, molasses, etc, if you did some calculations to make sure you didn't add too much sugar and cause bottle bombs.

 

[malkore]

yooper always beats me to the punch.

and yeah, Yoop is right...most things we call 'sugar' are 100% fermentable and dry out (unsweeten) the beer.
Lactose is one sugar that doesn't ferment though, so it can be used to add a little sweetness.

Other options include steeping specialty malts to impart more malt flavor (often perceived as sweetness) or use fewer hops...lower the IBU's to reduce bitterness and tip the scale towards a sweeter brew.

If you all grain brew, you can mash at higher temperatures to produce a sweeter/maltier beer.

 

[WorryWort]

+1 on the above.

If you're brewing from extract I would recommend using a lower attenuating yeast if you want sweeter beers. And stepping crystal malts. That is the best way in my opinion. if you're allgrain than use a higher mash temp in combination with the above.

Also, my LHBS sells a maltodextrine product called "Brew Body". This will add sweetness and body, as it is largely unfermentable (if not entirely). I've never used it.

Lactose will also work. As it is unfermentable.

Unfermentable sugars can be added at anytime, but it is best to do so during the boil.

 

[Killer_Robot]

For fruit you can use fresh, canned, or frozen, and want to get it with minimal other ingredients if canned. You usually want to add that to your secondary - fruit put in the primary loses a lot of its flavor and might lead to bitterness. The sugar will ferment out of that too, but it will leave the taste and tartness of the fruit in the beer. It's likewise not a substitute for priming sugar: you only bottle once the rest of the sugars in your beer have finished fermenting.

 

[PUNKYBREWER]

Wow! thanks guys!!
I usually use a grein bag with combo of malt and grains as well i use the dme, and mix them up , sometimes light and amber together , sometimes gold and light , just tot ry new things .. but i have been using and average of about 6lbs of dme per 5 gal batch.., i noticed in my bottling yesterday eve that i had a lil white residue on the top , only on top floating and only covered about 40% of the top , i donthtink its anythign to be worried about , but i noticed the lid was not sealed on all the way on the secondary so I'm a lil worried ..
any one want to comfort me and tell me its ok , bcse i bottled it anyway , how long would it take for bottliung to kill any bad joo joo ???