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New guys question on adding sugar.
Hey everybody. I was wondering if it was necessary to using priming sugar, I'm assuming different recipes call for different amounts, or some not at all, but I'd like to avoid putting processed sugars into my beers. I'd love to leave it out all together or at least find a more natural way to achieve carbonation. Has anyone ever used raw cane sugar?
Cane sugar, Raw sugar, table sugar, corn sugar priming stuff its all basically the same to the yeast at bottling time. So go with what your heart tells you. You can even use Malt extract to prime with. As using even Raw Cane sugar is still the same issue as priming sugar..."not natural".
here's a link to a priming sugar calculator, it will tell you how much of various types of sugars you would need. It even does maple syrup, molasses, and honey. if you really want to stay away from anything processed, you could get some fresh honey from a farmers market and use it.
edit: it would be nice if I remembered to include the link!
http://www.brewblogger.net/index.php?pa … tion=sugar
There is, of course, the method that creates the most bottle bombs.
Which very few folks use now. But, my Dad did back in the 60's. Poorly.
Monitor your Specific Gravity until is it almost done fermenting.
Oh yeah, I have no clue the exact amount of fermentables that you need.
And, bottle at that point.
The theory is that you still have the correct amount fermentables sugar to bottle & get the correct amount of carbonation.
Good Luck.
But you lose the clearing that occurs in the secondary.
Thanks guys.
Thanks for the calculator Hogarthe, that will certainly come in handy. Will whatever is used for priming have a great effect on taste?
For the most part you get no flavor form simple sugars, including raw sugar cane etc etc.
If you use something like brown sugar, you might be able to taste it with side by side something without, but it would again be almost unnoticed.
Agave, probably not.
Honey or molasses probably have the largest flavor impact. But you don't really use a whole lot depending on what you chose that you'll really taste it. Molasses is probably the most flavor impact because you need to use more of it than any other choices because it has less fermentable potential.
the priming sugar addition is only a couple ounces for a 5 gallon batch, so it doesn't add much flavor.
Thanks Guys.
My brew buddy is Vegan and tries to stay away from processed sugars as well. He uses turbinado sugar during bottling and it has worked quite well for us for 5 batches now. It is also easier to handle than the priming sugar since the crystals are much coarser and don't stick to everything! We use the same measurement for table sugar (5/8 cup in 16 oz water for bottling 5 gallons)
You can also look into krausening which is basically saving some of the unfermented wort and then adding it to the fermenting wort at bottling time. Here is an article from Northern Brewer that outlines some different types of sugars to use and other methods of conditioning
http://www.northernbrewer.com/documenta … ioning.pdf
Thank you basementbrewer, I'm a vegetarian so I'm sure your friend and I have the same out look on the matter. Two very good options. Thanks for the link.
ok so tomorrow is my first botteling. Its a nutty brown ale.. Anyone got ideas on how to mkae this as smooth as possible?
@417cowboy
You want to make the beer smooth or the bottling process smooth?
If its the beer, ask again when you are at the brewing stage. Not much can be done at bottling time to "fix" the beer.
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