HELP! Corn Sugar question

[yimmyyames]

In middle of my brew I just realized I only have .5oz of corn sugar to be added w. my malt extract (recipe calls for 1 lb of corn sugar). What should I do to make up the remaining .7oz. Don't do anything, use regular sugar, use corn syrup...???

 

[McGarnigle]

Remaining .7 oz.?

I'd just use cane sugar. Corn syrup likely has vanilla and stuff like that in it.

 

[divrguy]

In middle of my brew I just realized I only have .5oz of corn sugar to be added w. my malt extract (recipe calls for 1 lb of corn sugar). What should I do to make up the remaining .7oz. Don't do anything, use regular sugar, use corn syrup...???

Use regular table sugar but use this calculator from northern brewer herehttp://www.northernbrewer.com/priming-sugar-calculator/

 

[McGarnigle]

He's not priming. He's adding it to the boil (I think). So the differences in purity between the two sugars doesn't really matter.

 

[yimmyyames]

Yes, adding it to the boil. I just used the .5oz I had. Could I have substituted it with regular sugar? I'm hoping the different in using .5oz of corn sugar vs. 1lb won't affect the final product in a negative way too much...

 

[McGarnigle]

From a taste standpoint, corn and table sugar bring nothing, so that doesn't matter. Technically, you need to use a tiny bit more corn sugar to get the same amount of table sugar, but that doesn't matter unless your priming for carbonation.

You keep saying .5 ounces. That's a very small amount (half an ounce). You need 15.5 ounces more for a pound (?).

 

[Frodo]

Yes, adding it to the boil. I just used the .5oz I had. Could I have substituted it with regular sugar? I'm hoping the different in using .5oz of corn sugar vs. 1lb won't affect the final product in a negative way too much...

Corn sugar and cane (table) sugar can be substituted for eachother. Only using 0.5 oz instead of 1 lb (16 oz) will affect the end result, mainly how much abv you achieve and mouthfeel. Beginner recipes tend to use some simple sugar (corn or cane for instance) to boost the alcohol content a bit while keeping cost of the recipe lower. As you progress in brewing you'll likely stop using any simple sugars except for certain styles like Belgian ales, and instead use more malt to increase the alcohol content, while also getting better mouthfeel.

 

[divrguy]

Use regular table sugar but use this calculator from northern brewer herehttp://www.northernbrewer.com/priming-sugar-calculator/

He's not priming. He's adding it to the boil (I think). So the differences in purity between the two sugars doesn't really matter.

Duh! That's what I get for reading too fast good catch McGarnicle..