huckdavidson
Well-Known Member
Why don't more homebrewers use corn syrup?
Brewers Friend lists 350 shared recipes that include corn syrup as an ingredient.Why don't more homebrewers use corn syrup? It's used in some of the best selling beers in the world. It excels at lightening the body of the beer the same as rice.
You mean, like Karo syrup?
If you want to boost abv and thin the beer, plain old table sugar works great, and is cheap.
Brewers Friend lists 350 shared recipes that include corn syrup as an ingredient.
There must be many times that in use by off-line recipes.
A topic so important it's posted twice?
"I don't think so, Tim!"
Let's see if we can consolidate them...
Cheers!
I was not suggesting 'more often' but only greater numbers than listed on that single forum. Probably similar proportions, not greater.350 out of 283680 = 0.001%
That's not a lot and who's to say folks are using it more often "off-line"?
It never occurred to me to use corn syrup (presumably instead of powdered corn sugar) and would at the least have to find out how many fermentation points are in a unit (does one use mass or volume?) to figure out the equivalent use vs CS. Then with that info I could find out if the economics are favorable or not because I have no idea right now...
Cheers!
It's that time of year again, when corn farmers collect corn syrup for hungry consumers...
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To my knowledge, corn syrup and corn sugar are basically glucose which is the most fermentable sugar. This means it's most easy to ferment for the yeast. Table sugar is sucrose which has to be split into one glucose and one fructose. So there's the splitting that needs to be done plus the slightly harder to ferment fructose. So glucose only wins. If you can taste the difference in the final product, probably yes as glucose also triggers other things in the yeast like ester production. This is used for example within the Hermann Verfahren for German wheat beer production which is a way of increasing glucose content of the wort without adding it directly.Yeah, I think the question is - what does corn syrup do that table sugar or corn sugar would not?
If someone had a reason to argue corn syrup improved the beer or could impart a desirable difference, then I think homebrewers would include it more often.
Yeah, I meant the difference between syrup versus dry sugar (not table versus corn sugar).To my knowledge, corn syrup and corn sugar are basically glucose which is the most fermentable sugar. This means it's most easy to ferment for the yeast. Table sugar is sucrose which has to be split into one glucose and one fructose. So there's the splitting that needs to be done plus the slightly harder to ferment fructose. So glucose only wins. If you can taste the difference in the final product, probably yes as glucose also triggers other things in the yeast like ester production. This is used for example within the Hermann Verfahren for German wheat beer production which is a way of increasing glucose content of the wort without adding it directly.
Yeah, I meant the difference between syrup versus dry sugar (not table versus corn sugar).
But also as noted in the thread linked above (from 15 years ago), corn syrup is apparently a mix of glucose and fructose, and it is difficult to know/calculate the amount of different sugar content (including "higher sugars" that may not ferment easily).
I don't know, contact the poster from the 2007 thread and ask. I was just summarizing the info from the earlier thread. (He did include a link but it's a dead now).What higher sugars are in corn syrup that don't easily ferment? AFAIK glucose and fructose are 100% fermentable.
Your math is off by a factor of 100. It's actually .12%.350 out of 283680 = 0.001%
Your math is off by a factor of 100. It's actually .12%.
Maybe it tastes good on waffles?the only type I can find locally includes vanilla (what's up with that anyway?)
From the always reliable Wikipedia:To my knowledge, corn syrup and corn sugar are basically glucose which is the most fermentable sugar.
From the always reliable Wikipedia:
"Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade."
No, it's already sugar.Must corn syrup then be mashed (don't even try it!) or at least used with amylase in the fermenter? HFCS has already been subjected to enzymatic conversion, is my understanding.
I used the Kayro syrup. I don't think any vanilla other other stuff in it was significant to alter any tastes or aroma.
No, it's already sugar.
https://www.karosyrup.com/products/#our-productsINGREDIENTS: CORN SYRUP, SALT, VANILLA EXTRACT (VANILLA BEANS, WATER, ETHYL ALCOHOL)
Dude, just read the Wikipedia page already. It's basically made by treating corn starch with mash enzymes:Must corn syrup then be mashed (don't even try it!) or at least used with amylase in the fermenter?
The ingredient list and the link you posted both say it does have salt.Kayro Light Corn syrup only has some vanilla, no salt.
Such are the mysteries of the mind. I saw salt in the other two but not for the light syrup. Now it's obvious!The ingredient list and the link you posted both say it does have salt.
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