Higher alcohol beer?
#1
Posted 25 August 2009 - 05:22 PM
#2
Posted 25 August 2009 - 05:27 PM
#3
Posted 25 August 2009 - 05:28 PM
#4
Posted 26 August 2009 - 06:50 AM
#5
Posted 26 August 2009 - 06:59 AM
I could be wrong by this, and I'm just shooting from the hip here so correct me if I'm wrong.The sugar will give you more fermentables without contributing to the overall body and mouthfeel of the beer.Again, I've been known to be wrong from time to time....What would be the advantages in using sugar over DME? I'm not opposed, I'm just wondering.If I did do that, what type of sugar would be best? Belgian Candi sugar? Corn Syrup? (I'm not trying to be true to style here, just want to make a good interesting beer.)
#6
Posted 26 August 2009 - 07:03 AM
#7
Posted 26 August 2009 - 07:14 AM
Cool, so I was kinda right...LOLSugar is 100% fermentable, so it will add alcohol without making the body too big.
#8
Posted 26 August 2009 - 07:15 AM
Table sugar is fine.What would be the advantages in using sugar over DME? I'm not opposed, I'm just wondering.If I did do that, what type of sugar would be best? Belgian Candi sugar? Corn Syrup? (I'm not trying to be true to style here, just want to make a good interesting beer.)
#9
Posted 26 August 2009 - 07:54 AM
#10
Posted 26 August 2009 - 08:04 PM
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