RobbyBeers
Well-Known Member
- Joined
- Jan 16, 2009
- Messages
- 163
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Hi all,
I have been intrigued by the idea of using different sugars in my beers, not necessarily to up the alcohol, but rather to get flavor from the unfermentables.
I know that people add sugars to the boil or to the primary (I've tried both), but I was wondering if anyone has experience using different sugars to prime their bottles. I mean, if DME and corn sugar can both do the job, then why couldn't, e.g., demerera sugar?
I know that corn sugar is the most popular because it is the most easily fermentable, but if I were brewing something like a stout and wasn't too worried about leftover sugars or low carbonation, maybe I could use something else.
Any experiences? Thoughts?
I have been intrigued by the idea of using different sugars in my beers, not necessarily to up the alcohol, but rather to get flavor from the unfermentables.
I know that people add sugars to the boil or to the primary (I've tried both), but I was wondering if anyone has experience using different sugars to prime their bottles. I mean, if DME and corn sugar can both do the job, then why couldn't, e.g., demerera sugar?
I know that corn sugar is the most popular because it is the most easily fermentable, but if I were brewing something like a stout and wasn't too worried about leftover sugars or low carbonation, maybe I could use something else.
Any experiences? Thoughts?