any thoughts on this one?

[williamoid]

folks, last monday i done a coopers canadian blonde. i deceided on using demerara for fermenting so i nipped along to the co-op.
when i got there i noticed lyles golden syrup, so bought 500g demerara and 454g golden syrup.
the og was 48-50. when i got in from work tonight i checked the gravity and it was 04. it`s been bubbling away like crazy all week, even now it`s still bubbling every 12 seconds. according to the online calculator the brew should be between 6.4-6.7%.
folks,
do you think the brew will taste ok,
or will i give it away to the local bearded pee-pee trousers in the sunshine lounge.

cheers,
willie

[williamoid]

hi chris, thanks for the reply.
all i use is coopers kits and never had the og up to 48-50.

[Normski]

Fwiw, the potential extract of malt extract and sugar (or syrup) is pretty much fixed.

Off the top of my head, sugar along with dried malt extract has about the highest extract of all brewing ingredients (around 374 pts per kilo gram per litre) and by its liquid nature, syrup is going to be less because it contains water.

For this reason so you can't achieve a higher gravity wort using a 1kg combination of syrup and sugar than you can with an equivilent weight all sugar (or dme) addition.

Usually these anomilies are caused my incomplete mixing of ingredients or a faulty hydrometer.

The low finishing gravity and fast fermentation isn't supprising though as simple sugars (such as table sugar, glucose or syrup) are easily and almost fully fermentable and their inclusion in large amounts usually results in a fast fermentation right down to a very low gravity. Simple sugar additions as a small percentage of the overall grain bill are often used by breweries to lighten the pallete and prevent the beer becoming too cloying, particularly high gravity, high alcohol beers.

Clear as mud!

[Normski]

that's the best I can do, better buy a book

Nah I'll just keep it simple thanks. It's only beer.