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Brews & Views Bulletin Board Service * Brews and Views Archive 2012 * Archive through February 03, 2012 * Powdered sugar < Previous Next >

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Michael Boyd
Intermediate Member
Username: Mlboyd

Post Number: 414
Registered: 02-2003
Posted From: 74.93.21.110
Posted on Thursday, January 12, 2012 - 10:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My wife's foray into baking left us with several pounds of powdered sugar. I make bitters and milds and often use table sugar. I'm planing on using the powdered sugar and was wondering if there was anything I should know first.

Thanks
 

mikel
Intermediate Member
Username: Mikel

Post Number: 420
Registered: 02-2001
Posted From: 166.181.3.110
Posted on Friday, January 13, 2012 - 02:00 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Some type of anti-caking agent in powdered sugar.
 

Paul Hayslett
Senior Member
Username: Paulhayslett

Post Number: 2989
Registered: 02-2002
Posted From: 24.2.134.193
Posted on Friday, January 13, 2012 - 02:02 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If it is just "superfine sugar", then it is okay. Nothing in there but sugar ground up smaller than usual.

If it is "confectioner's sugar", be careful. That has a small amount of an anti-caking agent that doesn't dissolve well in water. You can see it clumping up and floating on the surface. It might not matter -- it might get carried away in the krausen later on. But I'd be cautious.

Check the package. It should say if there is anything in it but sugar.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 7902
Registered: 03-2004
Posted From: 72.49.60.83
Posted on Friday, January 13, 2012 - 02:17 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Isn't it starch?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 13507
Registered: 01-2002
Posted From: 24.150.9.127
Posted on Friday, January 13, 2012 - 02:56 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

From Wikipedia: "Powdered sugar is generally mixed with cornstarch, wheat flour, or calcium phosphate to improve its flowing ability, and thus it is not generally used to sweeten beverages."
 

Graham Cox
Senior Member
Username: T2driver

Post Number: 2839
Registered: 11-2004
Posted From: 72.15.96.196
Posted on Friday, January 13, 2012 - 05:49 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Michael, if you're brewing all-grain and you want to use the powdered sugar in the kettle, add it during your lauter and let it rest at that temperature for a few minutes before adding any heat. There should be enough alpha-amylase activity remaining to degrade any starch that might be present to some extent. I would think the percentage of starch, if it is even there, would be extremely small. The rest is simply sucrose that, as Paul indicated, is milled very finely.
 

Michael Boyd
Intermediate Member
Username: Mlboyd

Post Number: 415
Registered: 02-2003
Posted From: 74.93.21.110
Posted on Wednesday, February 01, 2012 - 10:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks, I usually add adjunts late in the boil to make the SG lower for the hops, but If I use the ps I'll put it in early in the lauter.