Brewferm - Candy Sugar Cider Taste

[scottish69]

Ive just done a grand cru and a wheat beer (both with candy sugar) - the grand cru tasted OK but had a bit of a cidery taste to it. I assumed it would mature out but even after 2 months in bottles its the same.

The wheat beer after only 2 weeks in bottles tastes nearly the same as the grand cru did - albeit a little less full biodied. That cidery taste is still there though. I only used the candy sugar because 1. breferm recommend it, and 2. some of you guys recommended it.

Should i just have used extra light spray malt for the wheat beer instead? Im assuming the taste is due to the sugar - its not infected or anything like that.

S>

[steve_flack]

Unless you use too much sugar in a beer then sugar does not cause cidery tastes. It's it's overuse that causes problems. How old was the kit. IMO many of the cidery tastes people attribute to sugar are more likely to do with old extract.

[scottish69]

Im not sure of the age of the kits im afraid - they were newly bought from Hop & Grape though. I doubt they keep kits in very long as they are a decent company.

I only used the specified amount (800g ish)

S>

[brewin_bear]

I've just brewed the Grand Cru and for 9l it required 525g of Candi Sugar (obviously double if doing two cans), then 90g for priming.

If you've used 800g it is either too much (for one kit) or not enough (for two kits).

[scottish69]

Sorry, for the grand cru i used 525g (which is the recommended 500g + 5% for candy sugar), the wheat beer was 800g in total.

[brewin_bear]

Ohhh.....

Hope mine is OK.

My Coopers Ausie lager has a bit of a smell of apples, and a slight taste but it is still very young - only just gone in to the keg at the weekend.

[scottish69]

Maybe its not an apple taste - but a bit of a "tang". Not yeasty though.

Has anyone used the brewferm kits with DME? Wondered if i should try that next time?

[steve_flack]

My Coopers Ausie lager has a bit of a smell of apples, and a slight taste but it is still very young - only just gone in to the keg at the weekend.

Could be acetaldehyde which is a bit green appley. It should go away with maturation as the yeast converts it to alcohol.

[scottish69]

Unfortunately this was post secondary fermentation - 2 weeks in the warm, then another 2 weeks in the cold garage. Am i right in thinking the yeast wont be active in the cold garage? Should i bring the lot inside now?

I mean its odd that both my wheat beer and the grand cru taste practically identical isnt it? Any ideas?

S>