Sugar
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Dunfie
Regular.
Most sugars are fine but some will impart some flavour to the beer so you will want to experiment.
Granulated and castor sugar are both fine and won't leave any residual flavours. The darker sugars are the ones that will give you some options of adding both gravity and flavour.
Granulated and castor sugar are both fine and won't leave any residual flavours. The darker sugars are the ones that will give you some options of adding both gravity and flavour.
Archtronics
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What yer brewing might help? but as a general rule of thumb light sugars lighter beer.
shocker
Landlord.
You could use castor sugar ....if you wanted to pay for granulated white finer ground . If you have come by a huge pile ,buckshee , then yes - its all sucrose .
Some people say that they dont like the taste large amounts of white granulated gives a kit brew but in some cases , like some kit lagers it can work in your favour . Instead of using Bodybru (glucose and spraymalt) I sometimes replace the sugar in the kit recipe with some malt extract of some sort and some glucose . Or golden syrup , which is apparently an inverted sugar that has been partially un inverted , for some reason . The making of invert sugar yourself is simple , there is a great how-to on here you can find in a search , and this breaks the sucrose dowm into two sugars which means the yeast has less work to do . Many people have said that they have never noticed a difference in yeast working with white gran as opposed to invert .Well , neither have I but sometimes it does affect the taste which can , again , work in your favour in some cases .
:!: theres loads about all this if you do some searches of this site :thumb:
Some people say that they dont like the taste large amounts of white granulated gives a kit brew but in some cases , like some kit lagers it can work in your favour . Instead of using Bodybru (glucose and spraymalt) I sometimes replace the sugar in the kit recipe with some malt extract of some sort and some glucose . Or golden syrup , which is apparently an inverted sugar that has been partially un inverted , for some reason . The making of invert sugar yourself is simple , there is a great how-to on here you can find in a search , and this breaks the sucrose dowm into two sugars which means the yeast has less work to do . Many people have said that they have never noticed a difference in yeast working with white gran as opposed to invert .Well , neither have I but sometimes it does affect the taste which can , again , work in your favour in some cases .
:!: theres loads about all this if you do some searches of this site :thumb:
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