goatchop41
Well-Known Member
Just looking for a bit of input from the brains trust on AHB regarding priming sugars when bottling, and their effect on the finished beer - paticularly white/raw sugar vs dex/DME.
Another brewer is trying to convince me that using simple sugar for bottle priming will "strip out body and thin the beer", particularly for beers with more substantial beers like stouts, etc. He also stated that it wouldn't affect the beer if it was added during primary fermentation, but will if used for priming.....
I am incredibly skeptical of this, as adding a mere 100g of sugar to 20-ishL of beer (that was made with about 4+kg of malt, so ends up at ~2.5% of the grist) should be insubstantial and inconsequential. The yeast won't know the difference between priming sugar vs sugar added during primary fermentation either, so I think that particular point is moot.
I just can't see how adding sugar that makes up about 0.002 gravity points will have any sort of (negative) noticable effect on the beer once it is carbonated. Am I being overly skeptical, or is the other brewer just incorrect on this count?
Another brewer is trying to convince me that using simple sugar for bottle priming will "strip out body and thin the beer", particularly for beers with more substantial beers like stouts, etc. He also stated that it wouldn't affect the beer if it was added during primary fermentation, but will if used for priming.....
I am incredibly skeptical of this, as adding a mere 100g of sugar to 20-ishL of beer (that was made with about 4+kg of malt, so ends up at ~2.5% of the grist) should be insubstantial and inconsequential. The yeast won't know the difference between priming sugar vs sugar added during primary fermentation either, so I think that particular point is moot.
I just can't see how adding sugar that makes up about 0.002 gravity points will have any sort of (negative) noticable effect on the beer once it is carbonated. Am I being overly skeptical, or is the other brewer just incorrect on this count?