I've made homebrews from kits once before. I read in "beer for
dummies" that you should not add sugar to the mixes, no matter what
is said on the box. The cooper's instructions mention kilos and kilos
of sugar - what is the best method for making this beer yourself?
According to the instructions or with less sugar?
Thanks for any responces,
Dammit, now look what you've done! I'm going to have to add sugar to a
batch to see if I can tell the difference.
I just count on the hops to balance it. I guess I'll have to do some
experimenting. Oh, the pain, the pain, I'll have to make more beer.
> Honey has been mentioned as a replacement for sugar. It too is also
> almost completely fermentable, but will often add flavors that will take
> quite some time to mellow out. By carefully choosing the honey, this
> addition can make some very nice beers.
> I hope this gives you some background on which to base your decision on
> whether or not to use sugar in your beers. As a side note, almost all
> Belgian beers use sugar to give them their characteristic dryness. Most
> homebrewers that make barleywines will often use sugar to help lower the
> final gravity.
My own experience is that using sugar (of any type) in amounts up to
20-25% of total fermentables is perfectly fine. In fact, there's no way
to make most Belgian styles or many British styles without using sugar.
It will lighten the body of the beer, making what the Belgians refer to
as a "digestible" beer. Without the sugar, high gravity Belgian beers
would be too sweet and thick to be enjoyable to drink.
Life begins at 60...1.060, that is.
Weel, if that's what you want, more power to ya! I don't use sugar in
high gravity brewes like BW, which are supposed to be thick and sweet.
But that's the last thing I want in a tripel...they REALLY need the
Life begins at 60...1.060, that is.
Some more thoughts about this matter. Cooper's recommends using a
250 grams of sugar with their beer kits, to help with the
made into a 23 liter batch this should give
approximately between 3,2% - 3,5%
alcohol by volume.
I decided I'm going to make a stout with one can of Cooper's
extract and the recommended minimum of 250 grams of sugar. In addition
going to reduce the amount of water so that the beer should end up
strenght I want. I'll probably make a 15 liter batch which
approximately 4,9% - 5,4% alcohol by volume.
I have found that malt adds body and sugar adds alcohol. In my stouts I
enough malts to give me the thick body that I love but then will
sugar to give it just a bit more kick. After all it is the
buzz factor that
makes a good stout all the more interesting.
Please note that more sugar less malt can create a thin almost nothing
can give you one big buzz, but then who wants to just go for
the buzz without
the wonderful flavor and enjoyment of a quality brew.
If you are going for that
you just as well make a still.
Denny said 20-25% is OK and for the most part I have to agree with
that. I say
the most part because it depends on how much malt you plan
to put in. If you
going for one of those watered down 4-5% ABV brews
then you may find 25% sugar
doesn't leave you much body in the brew and
you just as well to have picked up
some cheap low cal light beers from
the store and saved yourself the time and
nothing like kicking back in a lawn chair on a
After four moths in the bottle the taste is just great :) Very smooth
Patience paid off this time, though according to all good
traditions, most of my stout has been drunk by the time it
starts to taste
I'll definitely make this stuff again. In case someone's interested, I
can of Cooper's Stout extract and 250 grams of white sugar,
made into a 15 liter
batch. I'll probably make the next one a bit
stronger with less water.
* Hevimees - bad spelling since 2004 *
White sugar? Seems like additional extract, instead of the sugar,
might eliminate what you initially taste and don't care for.
>I'll definitely make this stuff again. In case someone's interested, I
>used one can of Cooper's Stout extract and 250 grams of white sugar,
>made into a 15 liter batch. I'll probably make the next one a bit
>stronger with less water.