gifty74
Well-Known Member
I've been brewing for quite some time, and I've always been under the impression that adding ~10% table sugar to a beer will dry it out without adding any additional flavors. 100% fermentable, nothing left but alcohol and co2 after fermentation. Several stronger beers that i've recently used table sugar in have had this residual sweetness, that I can't quite identify as far as where they are coming from in my brewing process. I'm beginning to think it could be from the sugar?? I use plain old white table sugar, and have used it in a Belgian Golden, strong Saison, and IIPA. All have had this residual, almost cloying, sweetness. Any ideas? Could the sugar be fermentable, but also leave a sweetness behind??