Am I Using Way too Much Sugar In My Beer Kit?

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I have been making beer from the same  kit for over two years without
changing the setup at all, but I just received an electronic weighing scale
and did some weighing and have come to the conclusion that I am adding
1.75kg instead of the required 1kg of sugar to my wort. That sounds like an
awful lot of sugar now that I have seen the numbers. I went into the Brewing
Center a long time ago and asked how to make a higher alcohol content
without ruining the taste of the beer. Here is what I was told to do and
what I have been doing all along ...
Cooper's Canadian Blonde Beer Kit 1.7kg  -  1  1.36kg container of high malt
liquid glucose (dextrose,maltose,malto-triose,higher saccaharides)  - 2 180g
bags of corn sugar (pre-packaged priming sugar)  -  Coopers dry yeast
supplied with kit  -  1 tsp of yeast nutrient.
     I boil the can contents, glucose,  corn sugar in a stainless pot, add
to primary fermenter with cold city tap water and yeast nutrient. I use an
electric drill with a plastic agitator to areate the wort. The yeast is
pre-activated in a cup with warm water. When I rack to the secondary
fermenter, I leave the beer in the glass carboy  untill I can see clearly
though it, which takes weeks. I add the supplied priming sugar(180g corn
sugar) to one cup of water and bulk prime into 2 liter bottles and brown
beer bottles.
     The beer comes out good, no sugar taste, no cider taste and friends can
notice that there is a bit more alcohol content than the normal commercial
beer. I have been doing hydrometer tests on every batch but I'm to the point
now that I don't keep records of S.G. .. just realitve alcohol content. What
I mean by that is, I take a sample from the wort, and it shows almost 6 % at
25oC. When I take a reading before bottling, I get a reading of almost 0%. I
was told that adding the supplied packet of corn sugar adds 1% of alcohol
during the carbonation period. This would tell me that the finished product
is almost 7%, but I have consumed  commercial beer that is 7% and it stinks
of too much alcohol and it's not smooth going down, my homebeer is an easy
drinking beer.
     I guess my real question is .. how much sugar is too much in a Cooper
beer kit? ... when will it start to get a cider taste to it? One thing that
my beer does not have is a good head of foam when poured. I thought it was
because of the beer being so cold, then I read that it's because I'm not
using perfectly clean glasses, then I read that it's because of using
clorine tap water, but then the other night I read that the reason is
because of too high an alcohol content. The beer is not flat in anyway, it
has good carbonation, just no head foam. My wife notices that there's a bit
of a slippery feel on the roof of her mouth but she was told that's because
homemade beer is unpasturized and that's what it taste's/feels like to the
palette.

The sugar content adds up like this .. Glucose 1.36kg, corn sugar 360g,
priming sugar 180g = 1900g, almost 2KG.

Charlie
Dartmouth, Nova Scotia, Canada
caperhere123@yahoo.com
MSN: caperhere123@hotmail.com



Re: Am I Using Way too Much Sugar In My Beer Kit?
said in alt.beer.home-brewing:

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It's usually not sugar that causes the cidery taste, but stale malt.

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All of the above (except the chlorine and alcohol content) could be
that cause.  (Barleywine can have a good head.)

Buy a good chlorine filter or use bottled water.  Chlorine affects the
taste of the beer.

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I never noticed that with nay of my beers.

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Try a batch with 180g corn sugar for priming, and 1.8kg dry malt
extract for brewing.  It should have the same alcohol content when
it's finished, but you might like it a little more.  (You might even
prefer to use all dry malt extract and put in your own hops
eventually.)

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