↠ When to add more sugar to your beer (and when to use less)



Sugar!


It's a silent killer say the health specialists.

It's the devil's food!

Diabetus!

And yet we need sugar to make beer.

The real question is how much do we need to use?

That answer to that question is kind of like when Gandalf says to Frodo in The Fellowship of the Rings: "A wizard is never late, nor is he early, he arrives precisely when he means to.”

Which kind of says to me you should use as much sugar as you need or as little as you need depending on what you need to make great beer.

Sounds like some ropey logic right? 

Hear me out.

Have you ever had a beer gusher

It's when you open your beer and whoosh! the beer zings out in a foaming stream and your beer drinking experience is ruined. 

It looks a bit like this:



So in that sense, you don't want to add too much sugar to your beer if you are bottle conditioning with sugar.

But if you are wanting to increase the alcohol content (ABV) of your beer, then you will need to add more sugar at the primary fermentation stage.

And thus it's about knowing when to add sugar to the beer and when not to.

Let's talking about increasing the ABV of your beer


When when your beer wort is undergoing fermentation what happens is that the beer yeast eats the sugar and that produces alcohol.

More sugar for the yeast to eat should mean more alcohol production right?

Too easy.

Yes, adding extra sugar to your beer will, in in the main, increase your ABV.

A big caution is that the more sugar you put in, the more pressure that you place on the yeast. The more alcohol that is produced, the slower the rate at which fermentation occurs. A keen player will consider adding more yeast nutrients to the wort which may give the original yeast a new lease of life and extend fermentation.

Remember though, the more sugar you add, the more sweet your beer will taste and the greater chance your beer will have that classic 'bad homebrew' taste.

Instead of sugar being used in the primary fermentation stage, many (most?) brewers will use dry malt extract (DME) as their sugar source. If you are wondering where to get some DME, your local brewing shop will have some - it's usually the main ingredient found in beer enhancers!

As a rough guide, an extra pound or 1/2 kg of DME will add an extra half percent to your beer. Doubling that will give you an extra whole percent.

Roughly.

There are some alternative sources of sugar that you might be interested in using too.

Maple syrup, honey and brown sugar can all be used as well but remember, like jelly beans, they will influence the taste of your beer.


So that was adding sugar to beer but what about using less?


Perhaps you are looking to drop some weight and might want to have a lower calorie beer to help with that. 

Is adding less sugar to your beer the solution?

No.

The best solution is to cut back on your drinking and get out in the sun and do some fun shit with friends and family.

But if you're looking to get a well conditioned beer that won't explode when you open it, cutting back on the sugar when it's time to bottle your beer is a fine idea.

There are two main schools of thought when bottling beer. One is that you can 'batch prime' the entire batch of beer in one hit or you can add sugar individually to each bottle.

I've been a fan of the latter as doing it feels like I'm really being involved in the process of making beer.

However after many gushers over the past year or so, I've come to the conclusion that for myself, batch priming beer is the way to go.

It also means that I'm adding less sugar to my beer as I am using a single measured amount of sugar to carbonate my beer rather than by adding random teaspoons measures of sugar.

0 comments:

Post a Comment

Powered by Blogger.

Tags

absorption caps abv acetaldehyde acid adjuncts advice about beer brewing aeration aeration kit aging air lock alcohol ale ale beer kits alkaline alkaline brewery wash all grain american apera apples attenuation autolysis automatic temperature compensation bacteria baker's yeast baking yeast ball lock ball valve bar keepers friend barley batch prime beer brewing beer capper beer dispenser beer filtration kit system beer gushers beer kit beer kit review beer kits beer lines beer salt beer taps beerstone best brewing equipment biotin bittering BKF black rock bleach blichmann blow off tubing bluelab bohemian pilsner boil in a bag boil over boneface bottle cap bottle caps bottling bottling beer bottling spigot bourbon brettanomyces brew and review brew day brewing beer guide brewing salts brewing spoon brewing sugar brewing thermostat british thermal unit brix brix scale BTU bud light buffer buffer solution burton snatch buyer's guide calcium chloride calcium sulphate calibration calibration probe calibration solution campden tablets capping carbon dioxide carbonation carbonation drops carboy cascade caustic soda chinook chlorine christmas chronicle cider cleaning your equipment clear beer clone recipe cloudy beer cold crashing coldbreak conditioning tablets conductivity conical fermenter contamination coopers copper tun corn sugar cornelius corny keg craft beer creamy beer crown cryo hops cubes danstar nottingham death from above demijohn dextrose distilation DIY DME dry hopping edelmetall brü burner ekuanot electrode enhancer enzyme equipment ester ethanol experiments in beer making faucet fermcap-s fermentables fermentation fermentation system fermenter fermentis fermentor final gravity finings five star floccing foam inhibitor french fresh wort pack fridge fruit fusel alchohol garage project gas burners gelatin gift and present ideas gin ginger beer golden ale golden syrup goldings grain grain mill green bullet grist guinness gypsum hach hacks hallertauer heat pad home brew honey hop schedule hops hops spider how not to brew beer how to brew that first beer how to brew with a beer kit how to grow hops how to make a hop tea how to wash yeast hydrated layer hydrogen sulfide hydrometer IBU ideas idophor infection inkbird instruments isoamyl acetate jelly beans jockey box john palmer jos ruffell juniper keezer keg cooler keg regulators kegco kegerator kegging kegs kettle kombucha krausen lactic acid lager lagering lauter litmus lupulin lupulin powder lupuLN2 making beer malic acid malt malt mill maltodextrin mangrove jack's maple syrup mash mash paddle mash tun mead methanol micro brewing milling milwaukee MW102 mistakes mixing instructions moa mouth feel muntons must nano brewing New Zealand Brewer's Series no rinse nut brown ale oak oak wood chips off flavors original gravity oxygen pacific gem pale ale panhead PBW pear pectine pectolase pete gillespie ph levels ph meter ph pen pH strips ph tester pico brewing pilsner pitching yeast plastic drum poppet valve pot powdered brewing wash precipitated chalk pressure relief valve priming probe problem solving propane and propane accessories pump system purity law re-using yeast recipe record keeping reddit refractometer reinheitsgebot removing beer labels from bottles review rice hulls riwaka rotten eggs saaz saccharomyces cerevisiae sanitization secondary regulator sediment session beer silicon simple tricks for brewing siphon site glass skunked beer small batch brewing soda ash sodium carbonate sodium carbonate peroxyhydrate sodium hydroxide sodium metasilicate sodium percarbonate sour beer sparge spigot spirals spirits spoon spraymalt star san STC-1000 steinlager stella artois steralisation sterilisation sterilization sterliization storage solution stout sucrose sugar supercharger tannins temperature temperature controller thermometer tips for beginners tri-sodium phopsphate tricks and tips trub tubing tui turkey vorlauf water water testing wet cardboard taste wet hopping whirlfloc tablets williamswarn wine winter brewing wood wort wort chiller yeast yeast energizer yeast nutrient yeast starter
Back to Top