I've read you shouldn't generally add more than a pound of sugar to a beer or you could get some bad tastes.... Although I've brewed a Belgian tripel that called for 2 lbs of beet sugar so I guess it's more of a ratio to the amount of malt that you have kinda thing. I am unfortunately not good at follow rules and am very curious hehe. Has anyone tried adding 4-5 lbs of table sugar into a beer? What does it taste like? Does it add a really bad off flavor or does it just add a dry alcohol "malt liquor" taste to the beer? Also, do these same rules apply for Honey, brown sugar and other types of sugars? Thanks guys
Question about adding various types of sugar to beer.
- Thread starter Snoogles
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dragonbreath11
Well-Known Member
I find that the more sugar I add, the thinner the beer gets. It also gets very cidery. I myself don't care for cider taste in beer. 2lbs. for a Triple or other high alcohol beers is not uncommon as the malt bill for a Triple is high and the malt's character will still shine through if brewed properly. Also one of the characteristics of Belgians is their dryness and sugar helps to that effect. I think if you added 4-5lbs of sugar to a normal gravity beer it would be awful to say the least.
