candy sugar

[robleith]

Hi All. Ive just been on hop & grape looking at sugars for my next brew. I noticed they do a 500g bag of candy sugar which they say is used with belgian beers. My next brew will be a coopers canadian blonde which turned out ok last time and was wondering whether to use the candy sugar instead of beer enhancer??

[nicktherockstar]

All I can say is it will do no harm.

I think its more suited for a Belgium grand cru or a very sweet beer like that. but with all these things you might find it has great results!! give it a try!

[robleith]

Hi nick.so you reckon this sugers no good if i want a dry high alcohol beer then. I'm not saying i'm a piss pot or anything!!ahem

[steve_flack]

If you're intending to use the clear candy sugar then you might as well use plain table sugar - it's the same stuff only not as pretty and a fraction of the price. I use a fair amount of cane sugar in my Belgian Blonde beers - usually about half a kilo in a 20L batch. In a strong beer (7%+) this is OK as there is enough malt in the beer already. As you say the reason for the sugar is to dry out the beer and (as a plus) add alcohol.

[robleith]

Hi steve.You say you would use good old T&L @ about 1/2 kilo.Would you use any brewing sugar or anything?

[robleith]

Hi DaaB. Guess i'll use just sugar. So far with all my brews i used BKE which has produced quite sweet beers although with the coopers stout didnt tast too bad. I definatly think what everyone says about the longer you leave it the better it is rings true, all my beers so far tasted very homebrewey at first but now its a pleasure opening every bottle!

Thanks for the responses everyone & good health!!

[steve_flack]

Hi steve.You say you would use good old T&L @ about 1/2 kilo.Would you use any brewing sugar or anything?

Yep, just table sugar. I will reiterate that this is for strong beers where there's already plenty of malt in the beer (say enough to make a 6% beer on it's own). Too much sugar in a weak beer leaves it thin.