Raw cane vs table sugar

[Abrayton]

Wondering what is the difference between brewing with table sugar as compared to raw cane or beet sugar?

 

[timdillon36]

Brewing what and using it at what stage?

 

[Abrayton]

Brewing what and using it at what stage?

Your questions are basically two of the questions I have. Why and when to use each one.

 

[JimRausch]

I believe the 'raw sugar' might have a few more impurities, which might actually be a good thing (after all molasses has B vitamins and some minerals, so raw sugar might as well). But as far as fermentable sugar, it should be equivalent.

 

[Calder]

They are the same thing, one has been 'refined'. The raw sugar may add a little flavor to the beer. I suspect you will not see a difference.

I have been using raw sugar recently, as I have been getting it at the same price as refined sugar, and while it makes me feel good to use it and hope it adds something, I can't say I have noticed any difference.

 

[Timberline]

I'm sorry if this is a thread hijack, but on a similar note: What about brown sugar instead of refined for priming? I have a porter that will be ready to bottle soon and I was thinking the brown sugar might complement the porter well.

 

[passedpawn]

There are two common times when sugar is added in the brewing process. In both cases, table sugar will work perfectly, with no sacrifice to quality in any way.

The first is before fermentation, when sugars are needed to create alcohol in the beer. Normally no "table" sugar, is added here; all of the fermentation sugars are derived from the malt extract (liquid or dry) if the brewer uses those, or from the barley in the case of the all-grain brewer. However, there are recipes that might call for extra sugar to be added. This happens in some of the extract kits, and sometimes in high-gravity beers where simple sugars can help to lower the final gravity.

The second time is after fermentation, during the bottling process, where a bit of additional fermentable sugars must be added in order for the yeast to carbonate the bottles. Table sugars works perfectly here.

Finally, to answer the original question completely, table sugar is sometimes derived from cane, and sometimes beet. You might not know when you get the bag from the store. They are all the same sugar: sucrose.

To make brown sugar, the initial sugar cane is boiled 3 times, each time removing the pure sugar content from it. Some of the resulting bitter brown mollases is then added back into the sugar to make it brown and give it that characteristic flavor. Adding brown sugar to dark beers can add to the complex flavor profile and also increase the ABV. I do this sometimes. I prefer piloncillo, which comes in a brick or cone form. Just used it in a beer.

 

[bajaedition]

There are two common times when sugar is added in the brewing process. In both cases, table sugar will work perfectly, with no sacrifice to quality in any way.

The first is before fermentation, when sugars are needed to create alcohol in the beer. Normally no "table" sugar, is added here; all of the fermentation sugars are derived from the malt extract (liquid or dry) if the brewer uses those, or from the barley in the case of the all-grain brewer. However, there are recipes that might call for extra sugar to be added. This happens in some of the extract kits, and sometimes in high-gravity beers where simple sugars can help to lower the final gravity.

The second time is after fermentation, during the bottling process, where a bit of additional fermentable sugars must be added in order for the yeast to carbonate the bottles. Table sugars works perfectly here.

Finally, to answer the original question completely, table sugar is sometimes derived from cane, and sometimes beet. You might not know when you get the bag from the store. They are all the same sugar: sucrose.

To make brown sugar, the initial sugar cane is boiled 3 times, each time removing the pure sugar content from it. Some of the resulting bitter brown mollases is then added back into the sugar to make it brown and give it that characteristic flavor. Adding brown sugar to dark beers can add to the complex flavor profile and also increase the ABV. I do this sometimes. I prefer piloncillo, which comes in a brick or cone form. Just used it in a beer.

I would like to add to this a bit, using refined sugars lightens the beer and adds to the ABV. One of the reasons so many want to homebrew is to have fuller tasteing beers that the major beer companies stop brewing years ago in the pursuit of profit.
I agree that brown sugar can add flavors not anywhere else, I also will admit to using it and using Molasses in certain esoteric beers and porters. But instead of using refined white sugar I prefer to use pure corn syrup. It does have a taste it adds we as Americans are used to because of the beers our major brewers make.
Basically, sugar is sugar in its different forms, it is the flavorings that are in the medium that sugars arrive from that make beer what it is.

 

[timdillon36]

Your questions are basically two of the questions I have. Why and when to use each one.

I did not intend to be short with my response but i was limited on time available.

I was asking if you were referring to candie sugar in a Belgium quad ot table suger in a NEIPA to dry it out or a can and a kilo or to fortify a wine or to make sugar water hooch.

Differennt sugers will fermennt differently (duh) that is based on their molecular structure and not on the plant it came from.

The flavors imparted can be influenced by the base of the suger or the way that suger was cooked, candied, or carmalized.

 

[SlitheryDee]

I would guess that all of those would be very nearly the same when used at most any stage of brewing. General consensus seems to be that using malt extract instead of sugar is better for making the wort, while one of the purer forms of sugar is better for carbonating.

 

[Abrayton]

To be more specific I'm looking to brew a Tripel. Not sure yet if I'm going to add to boil or in primary or both.

 

[jaspass]

It does depends on beer style one is targeting. Most brews will get their sugars from malts, this is true in general. However as mentioned above some styles do add sugar on purpose during the boil for the wort. An example of this is a Belgian Golden Strong ale, that adds a fair amount of sugar (can be candi sugar, table sugar, dextrose, basically any monosaccharide or disaccharide sugar), all depends on the brewers preference. This is done for this style beer as it is the only way to achieve the high ABV, a dry highly attenuated finish, and clear pale color. Using only sugars from malts for this style would yield too dark of a brew and potentially not as dry a beer as what adding sugar can offer.

 

[jaspass]

Sorry, I posted and then saw your last post. I've heard of people adding sugar in both places successfully. If adding dissolved sugar into primary, just be sure to add while yeast is still active to continue fermentation. Personally I just add into boil to keep it simple. I add the sugar in final 10 minutes so it dissolves, no need to have in the entire boil.

 

[beergolf]

To be more specific I'm looking to brew a Tripel. Not sure yet if I'm going to add to boil or in primary or both.

It really does not make too much of a difference. If you do add it to the boil, just make sure to make a proper sized, healthy starter and aerate the wort very well. If it is a really high gravity beer, adding it a few days into fermentation can be helpful in trying to get the beer to finish low, like a good tripel should.

Just plain table sugar will work (cane or beet) I sometimes use turbinado, which adds a slight (I mean very slight) flavor and a small amount of color.