tag:blogger.com,1999:blog-5445569787371915337.post1240492334817364875..comments2024-03-27T20:07:51.303-07:00Comments on Shut up about Barclay Perkins: Brewing sugar againRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5445569787371915337.post-12063232233154576782009-05-29T16:49:02.999-07:002009-05-29T16:49:02.999-07:00I've been led to your site and I'm glad. Very nice...I've been led to your site and I'm glad. Very nice.<br /><br />I've always wondered why my British influenced ales weren't coming out right. Then after introducing a little sugar, they are beginning to take shape. I'll be paying more attention to this special ingredient in the future.Ted Danylukhttps://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-31653954085255537902009-05-29T16:36:55.973-07:002009-05-29T16:36:55.973-07:00Gary, that's a really informative article. The bi...Gary, that's a really informative article. The bit about sugar being used to reduce nitrogen levels is interesting. Yes, yeast need free amino nitrogen (FAN), but if the FAN levels are too high it leads to fusel alcohols and potential microbial instability in the finished beers. So adding sugar can help reduce fusel alcohol and increase shelf stability. It makes sense but I never thought about it. Nor did I think about how sugar is a much more consistent product than malt, so using sugar allows the brewer more control over keeping the beer consistent from year to year. <br /><br />It really explains why a brewer would pay a premium (as Ron discovered) to use sugar.Bill in Oregonnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-46188312345647959092009-05-29T14:11:48.057-07:002009-05-29T14:11:48.057-07:00I am one of those home brewers who shied away from...I am one of those home brewers who shied away from sugar after making a couple of Boot's beer kits. I used to replace the sugar with LME. Sometimes it worked other times the end result was a really chewy beer.<br /><br />Just to digress slightly, being a Brit I know what a cwt. is, but I wonder if our American cousins and our Euro neighbors who are metricated do? I don't know if you covered this before so; cwt is shorthand for hundred weight; it refers to a measure of 112lbs, which is one twentieth of a ton (2240lbs.)Mikehttps://www.blogger.com/profile/05163538704592118795noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-3705976664461399812009-05-29T06:45:28.014-07:002009-05-29T06:45:28.014-07:00Excellent recent article by brewing technical cons...Excellent recent article by brewing technical consultant Daniel Cooper which should answer a lot of questions:<br /><br />http://www.caramel.com/EditorUpload/File/Sugar-FINAL.pdfGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-14654983923517544192009-05-29T06:32:03.052-07:002009-05-29T06:32:03.052-07:00Great table for us table geeks.
I hope you can ...Great table for us table geeks. <br /><br />I hope you can find out more about the proprietary sugars as well. I'm curious what the darker products from older brands like Garton's were like. I'm also curious if some of these darker sugars fermented out as completely as things like dextrose or invert syrups.Bill in Oregonnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-44658297431856294212009-05-29T05:06:34.106-07:002009-05-29T05:06:34.106-07:00I think the homebrewers' aversion to sugar is ...I think the homebrewers' aversion to sugar is due to so many of them having started with kits that involved adding a kilogram of Tate & Lyle to the wort and made by all accounts pretty horrible beer.Barmhttp://refreshingbeer.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-2852249092376226962009-05-29T03:57:38.837-07:002009-05-29T03:57:38.837-07:00No refined sugar. It's easy enough to avoid.No refined sugar. It's easy enough to avoid.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-58149016693325235352009-05-29T03:53:10.511-07:002009-05-29T03:53:10.511-07:00I don't know where you can find those informations...I don't know where you can find those informations, but I really hope you can get your hand on them. It's curious, the same situation was also true for belgian beer. Homebrewers would brew Double, Tripel or other types without anything else than malt, but in Belgium, the high gravity darker type are always brewed using Dark Candi Sugar (syrup) as coloring and flavouring agent, it why the are so flavorful but light on the palate nonetheless.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-84401730914828160662009-05-29T03:12:07.706-07:002009-05-29T03:12:07.706-07:00I'm sure that these nice people will tell you all ...I'm sure that these nice people will tell you all you need to know.<br /><br />http://www.ragus.co.uk/<br /><br />PS. No sugar for 40 years? You don't eat anything then?Or drink anything?Tandlemanhttps://www.blogger.com/profile/06804499573827044693noreply@blogger.com