| Author |
Message |
    
Anthony Armbruster (24.3.188.243)
| | Posted on Saturday, November 29, 2003 - 09:49 pm: | 
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should I just substitute, oz for oz, with cane sugar or corn sugar? For the dark candi sugar, anyway to make up for the color? |
Brandon Dachel (216.177.117.110)
| | Posted on Saturday, November 29, 2003 - 10:29 pm: |
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Use table sugar in the same quantity. Don't worry about the color contribution of dark candi - it's negligible. |
Anthony Armbruster (24.3.188.243)
| | Posted on Saturday, November 29, 2003 - 11:42 pm: |
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Thanks, when do you normally add it? full boil? |
Tony Garton (135.214.42.68)
| | Posted on Saturday, November 29, 2003 - 11:48 pm: |
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Kralpen can be added to make up for the color contribution lost from using table sugar. |
Anthony Armbruster (24.3.188.243)
| | Posted on Saturday, November 29, 2003 - 11:55 pm: |
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I found some Kralpen under my bed, it looks old and little crusty, so I think I'll hold off on that! |
Walt Fischer (24.221.196.114)
| | Posted on Sunday, November 30, 2003 - 02:06 am: |
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Add it like Brandon mentioned...
I add all sugar in the last 15-20 mins of boil....
Walt |
David Woods (67.242.69.187)
| | Posted on Sunday, November 30, 2003 - 06:37 am: |
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Adding sugar at the begining of the boil will affect the utilization of the hops. Always add raw sugar (read honey, white sugar, candy sugar, ect) at the end of the boil.
If it's a big beer, then even the secondary might be good enough to not overextend the yeast.
David |
Anthony Armbruster (24.3.188.243)
| | Posted on Monday, December 01, 2003 - 01:30 am: |
|
Thanks guys, I already made my triple, and without reading the posts, I added it with 30 min left. Next time I'll wait till' last 10 min. I was considiring adding strait to secondary, like David said, possibly after the first few active days to rouse the yeast. When should I add sugar into the secondary with a big beer?
This beer was a triple OG=1.076 w/1.75lb cane sugar (substitued for candi sugar).
My next beer is going to be a dubbel OG=1.072 w/8oz cane sugar.
When would You recomend adding the sugar for these beers? |
Fredrik (213.114.44.229)
| | Posted on Monday, December 01, 2003 - 07:31 am: |
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Btw, as I understand candi sugar is sucrose, it's just that they've grown large crystals of it and made it look cool. But once dissolved I can't imagine that it would be any difference at all. Aren't the colours (if any) just some impurities due to the manufacturing method like heating?
/Fredrik |
Jeremy S (205.188.208.75)
| | Posted on Monday, December 01, 2003 - 09:30 am: |
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I would think that the color comes from partial carmelization and not from impurities. I have seen "Sugar in the Raw" which is unprocessed cane sugar...it's brown. |
Marlon Lang (68.18.122.22)
| | Posted on Tuesday, December 02, 2003 - 01:40 am: |
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Raw sugar is brown because it contins traces of dirt/bugs/ash from the field, and also some molassas. Refined white sugar has all this stuff "distilled" out. Refined brown sugar still contains the molassas. There is a lot of sugar grown here in Louisiana and I've used raw sugar to brew. Because it has less sucrose per unit, you need to add a little more (say, 15%). The crud settles out with the trub. Otherwise, no difference between table sugar, raw sugar, candi sugar, et. al. when it comes to brewing. |
Brews and Views Archive 2003