Turbindo Sugar

Discussion in 'General Brewing Discussions' started by RAtkison, May 14, 2018.

  1. RAtkison

    RAtkison Member

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    I'm going to make a wheat fruit beer this weekend and the recipe calls for a late addition of turbindo sugar. I've read you can add this at the end of the boil or during peak primary fermentation (assume that would be about 3-4 days in), does anyone have any experience and suggestions of what works best? If I add during fermentation does it the sugar need to be boiled or dissolved in water? Thanks for the help!
     
  2. Nosybear

    Nosybear Well-Known Member

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    Since there are no really volatile flavors in raw sugars, either way works. End of the boil is more convenient. And yes, if you add during fermentation, make a syrup and boil it.
     
  3. KC

    KC Active Member

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    If the sugar puts your gravity over 1.060 points, it may also help to add near the end of primary to avoid a blowoff situation.
     
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  4. Nosybear

    Nosybear Well-Known Member

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    There is that.... And yeast, exposed to too much simple sugar early on, can get lazy leading to attenuation problems.... Cancel my earlier comment (if you're going big, as KC mentioned), make a syrup of the sugar, cool it and add it around the middle of the fermentation.
     
  5. RAtkison

    RAtkison Member

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    Thanks for the help. This is a 1.058 post boil beer so I will wait until 4-5 days into the primary to add. Is there a rule of thumb concerning how much water to sugar to make the syrup?
     
  6. KC

    KC Active Member

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    A simple syrup is 1:1 by volume but there's no solid rule about it. More water makes the sugar easier to dissolve; less water cools down faster and avoids diluting the other beer flavors.
     
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  7. RAtkison

    RAtkison Member

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    Does the sugar affect the taste at all? First time putting it in there but I am a little hesitant because I don't want it to turn sweet.
     
  8. KC

    KC Active Member

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    #8 KC, May 16, 2018
    Last edited: May 16, 2018
    Generally, no. Taste will be much more affected by the priming yeast.

    Some people argue that sucrose in table sugar is less fermentable than dextrose in corn sugar, and leaves a residual flavor. However, sucrose easily inverts to glucose and fructose in acidity. Both of those are highly fermentable. Most beers have a low enough pH for this to happen.

    If you're priming with turbinado, you'll pick up the light caramel molasses flavor (not the sweetness). But since you brewed with it, that's already there.
     
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