dextrose/brewing sugar

[Mark1964]

Has anyone ever used the above to prime bottles with???

 

[Dieseljockey]

Yup....I Have.....but I bet you'll have somebody who will say no....to me it's just a sugar :wha: so go with it.... :thumb: if you don't try these things you'll never know....what say you Mark???

 

[Moley]

Yup....I Have.....but I bet you'll have somebody who will say no

Oh alright then, no, I've never used them for priming ..... or brewing.

Yeasties are quite capable of splitting sucrose, so why pander to them?

 

[battwave]

Tate & Lyle has worked for me for 30 years; if it aint broke......

 

[bigdave]

I use it for priming. I was originally sold it when making a lager kit as it ferments out without leaving any residual sugariness (< I made that word up) and I was intending adding 500g of the stuff so didnt want to risk ending up with any cidery flavours. I still have that same bag and it needs using up so I may as well keep using it. I don't remember it being expensive so may even buy some more when I run out.

 

[Dieseljockey]

I don't remember it being expensive so may even buy some more when I run out.

Same here Dave....if you have it use it..
I've seen quotes from other homebrewers about the cider taste.... but hey what do I know :wha:

 

[Aleman]

If you add a kilo of 'sugar' to a pale kit beer (or a lite beer) then you are likely to get an appley cidery taste (from the acetaldehyde) . . . but if you add a sensible amount of sugar to a beer with taste then you don't. . . . It's about control and using things in proportion and being aware of what they can bring to the beer when used.

Dextrose / brewing sugar can be used interchangeably with sucrose with no issues as long as you don't overdo it.

 

[robsan77]

good advice :thumb:

 

[Mark1964]

thanks all ived used sugar in some and the dextrose in others will see if there is a difference :

 

[Aleman]

thanks all ived used sugar in some and the dextrose in others will see if there is a difference :

Sugar is dextrose . . . Or more accurately dextrose is a saccharide . . . . which are carbohydrates. . . . What we call 'Sugar' is actually sucrose which is a disaccharide consisting of a molecule of glucose (aka dextrose) and fructose (Or Fruit 'sugar' . . . and is the major 'sugar' in honey) . . . Maltose is a disaccharide (Two Glucose Molecules), and is the major constituent of Barley wort