Jan 23, 2010 · Does anyone have experience using raw sugar cane? I was considering using chopped raw sugar cane stalk in the boil and perhaps pasteurized raw sugar cane in the secondary fermenter as well. For the secondary, the initial plan was to steep the chopped cane in hot water to pasteurize it and...

Jul 29, 2008 · Raw sugar is ok...the standard though for homebrewers is corn sugar....followed by dry malt extract. Now saying that different sugars will have different effects. If there's any "flavor" in the sugar, say using brown sugar, after the sugar ferments any unfermentables that contribute to the flavor of that sugar will be left behind.

Aug 19, 2008 · I want to use brown sugar in my next batch of beer (second batch ever) and would like to know if any one has done it and any pointers you could give will be much appreciated.

Nov 13, 2007 · Candi sugar is a traditional Belgian ingredient. Using a light/amber variety may impart some sweet caramel flavors. Table sugar may leave an undesirable cider flavor, especially in such a light beer. Turbinado sugar is similar to table sugar, but it contains a slight amount of molasses, which may a be pleasant addition.

Dec 21, 2015 · Wondering what is the difference between brewing with table sugar as compared to raw cane or beet sugar?

Jan 27, 2018 · Heh I'm not interested in fermenting processed sugar. I've got a bunch of the raw cane stuff that I use for bread-making, and it has such a delicious flavor. It's super distinct and yummy when mixed with water, which is what has me thinking that it would be a super-yumz fermented drink.

Nov 14, 2012 · The chart I use says that granulated sugar is 46 gravity points per gallon and raw sugar (similiar to the organic product) is 43 gp/gal. I think that means you need about an extra 70 grams per kilo to get the same amount of fermentables. Sugar will of course boost the alcohol, but it won't add body. Sugar is often included to help dry out a beer.

Dec 15, 2010 · It's my understanding that (in the US at least) demerara, turbinado, "Sugar in the Raw", etc are raw sugars, which have not been refined. Light and dark brown sugar is refined sugar that has had molasses added to it.

May 4, 2016 · Hi, First of all, I came here just to ask this question, as there are many experienced people here who are most likely abundant in knowledge in the topic. I recently did a basic sugar wash brew, with sugar, water, and yeast, and left in a bottle with a …

Aug 3, 2015 · Hi: I am new to the forum and new to Belgian ales. I am planning to brew a Tripel and have "made" a candi sugar from raw cane sugar. I intended for it to be light but it turned out to be closer to amber. So, a couple of questions: 1. Would a darker sugar have a negative impact on a …