Why? Use table sugar, lots cheaper and same overall effect. Doesn't matter when you add it to the boil, it contributes no flavor and won't go away (applies to either table sugar or corn sugar).Hey all
I am looking at a recipe that calls for corn sugar, should this be a late addition, like with 5 minutes left in the boil?
Not according to that significant brulosophy exbeeriment.Why? Use table sugar, lots cheaper and same overall effect. Doesn't matter when you add it to the boil, it contributes no flavor and won't go away (applies to either table sugar or corn sugar).
Dang Belgians have been doing it wrong for centuries. I don't disagree with the result, I've participated in some of these tests and tend to be the guy who gets it right. I also do this kind of statistical work for a living. I'm just not going to reevaluate my brewing on an n=1 experiment. There's just too much out there that says it doesn't make a difference for one test to sway my opinion.Not according to that significant brulosophy exbeeriment.
I've yet to put any sugar in my beers since moving from extract but if I were too I guess I'd give it more thought.Dang Belgians have been doing it wrong for centuries. I don't disagree with the result, I've participated in some of these tests and tend to be the guy who gets it right. I also do this kind of statistical work for a living. I'm just not going to reevaluate my brewing on an n=1 experiment. There's just too much out there that says it doesn't make a difference for one test to sway my opinion.
That said, it's your pocketbook and your beer. And I may test it on my own, someday.
It works well in Belgian strong ales, as nosy said it thins it out a bit while retaining the alcohol level.I've yet to put any sugar in my beers since moving from extract but if I were too I guess I'd give it more thought.
The problem with citing that single comparative experiment (aside from the larger statistical-significance issues that Nosy mentions) more participants actually seemed to prefer the beer made with table sugar over the beer made with corn sugar:Not according to that significant brulosophy exbeeriment.
Exactly...The crystalline candi sugar is, you guessed it, sucrose.