Brewing an IIPA
#1
Posted 31 July 2009 - 08:41 AM
#2
Posted 31 July 2009 - 08:58 AM
#3
Posted 31 July 2009 - 09:08 AM
#4
Posted 31 July 2009 - 09:16 AM
#5
Posted 31 July 2009 - 09:31 AM
#6
Posted 31 July 2009 - 11:18 AM
And you'd have the same issues if you used 50% corn sugar too I suppose.I think main difference (other than the "source" of the sugar) is granule size. Corn sugar dissolves very easily.Table sugar gets a bum wrap among homebrewers. It probably stems from the early days when homebrewers were brewing low gravity pre-hopped extract kits that called for 50% table sugar. Obviously, that's not the place to use table sugar, but it's a great way to get a dry finish from a high gravity brew that already has a good amount of malt sugars in it.
#7
Posted 31 July 2009 - 11:24 AM
Which makes it good for bottling, but doesn't really matter if you're adding it to the boil.I think main difference (other than the "source" of the sugar) is granule size. Corn sugar dissolves very easily.
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