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What is the correct amount of sugar?
Hi All,
I am very new this brewing game, but loving it.
I have just about finished drinking my first barrel of Wherry, it’s to good for words.
The second barrel of wherry will be ready in about one week.
And all being well, my third barrel will be delivered tomorrow.
I have a question for one of you experts out there. The Wherry instructions say to add half a teaspoon of sugar per pint that equals about 100grams. Reading the Forum it has been suggested that 80 grams should be added. What effects will the amounts of sugar have on the beer (my first one did take six weeks to clear)?
Cheers,
Mike.
Responses
Posted 1 year ago by Admin
Hi Mike, the more sugar the fizzier your beer will be, well in Theory anyway although there won't be much difference between 80 and 100g. Either will be fine to be honest.
Regards
Greg.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
As greg says not much difference between 80g and 100g you can even go with 60g if you don't want it quite as fizzy. I wouldn't put 100g in unless you've got a king keg, I've got bugget barrels myself and put about 90g in the wherry that I'm drinking as we speak and the barrel is a little bit too swollen up for my liking so trying to get a few pints down me tonight to relive the pressure
6 weeks to clear is about right, the instructions on the packs lie about it being ready in 3 - 4 I've not found a single kit thats ready in less than 6 week, I normally leave mine for 8 weeks if I can keep away from it
Conditioning - Woodfords Great eastern ale, Parsnip wine, Rhubarb wine.
Brewing - nothing at the minute
Planing - Coopers ginger beer, 5L turbo peach thanks to bmsleight, maybe beetroot wine if there enough spare on the alotment,
Posted 1 year ago by Moderator
8 weeks! how do you do that?
Acquire a taste for Wheat beer, ready in 3 weeks & I struggle to leave it that long.
Fermenting: Wheat beer
Maturing/Conditioning:
Drinking: Pseudo-Lager, Oatmeal stout & Shop bought stuff
Posted 1 year ago by Member
I'm with C2H...
You can go as low as 60gms of sugar especially in the smaller 2 gallon barrels. Unfortunately i put 80gms in mine and it's swolen considerably. Again i might have to aleviate the issue by sinking a couple of pints
I tend to put only 1/2 tsp in when i am bottling my beer and the sugar goes in the bottle. Although that's up to the individual there.
Neil
Posted 1 year ago by Member
Thank you all for your help.
Hamish, I have no idea what wheat beer is, but drinking it in three weeks!!
I am going to research this brew right now.
Cheers All,
Mike.
Posted 1 year ago by Moderator
And research you will!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
German wheat beer is one of my favourate beers was a bit unsure about how good the kits would be. do the kit's make it heff style (cloudy) or crystal (clear)? is it best to do it in bottles or is it ok in keg ?
Conditioning - Woodfords Great eastern ale, Parsnip wine, Rhubarb wine.
Brewing - nothing at the minute
Planing - Coopers ginger beer, 5L turbo peach thanks to bmsleight, maybe beetroot wine if there enough spare on the alotment,
Posted 1 year ago by Moderator
Don't know about the kits, haven't brewed one since the only place you could get them was Boots. I understand they're much better these days.
Can't imagine its such a big leap to extract brewing, just steep a few grains & chuck a few hops into the boil, the rest is the same isn't it?
The extract Weizen I've brewed have been good, surprisingly so & easy to do too.
Fermenting: Wheat beer
Maturing/Conditioning:
Drinking: Pseudo-Lager, Oatmeal stout & Shop bought stuff
Posted 1 year ago by Member
Going to barrel my wherry tomorrow i have brewing sugar will this be better than normal sugar ?
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Posted 1 year ago by Moderator
Either will be fine. The taste will not change as its such a small amount, but if ya have some brewing sugar left then why not use it!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Admin
I'm with Nath, I would definitely use brewing sugar if I had some. Normal sugar is okay if you don't have any.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
I am with both Greg/Nath brewing sugar is good stuff..
Posted 1 year ago by Member
just barrelled do i need to shake to mix sugar or will it sort itself must say the bit i ended up drinking from syphon was nice. Noticed a tiny bit of sediment went in barrel is that ok ?
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Posted 1 year ago by Member
hope i didnt post that 3x dam phone
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Posted 1 year ago by Member
Hi Beerlover,
I have recently bottled some of my ale i place 1/2 tsp of sugar in each bottle and gave it a gentle shake. Then left well alone for about 9-10 days. It was difficult i must admit because i just wanted to drink it there and then. But it will be worth the wait in the end i am sure.
I think it is also personal preference as to whether you need to shake it or not. See what others say?
Cheers
Neil
Posted 1 year ago by Moderator
I never shake, as to begin with there is a lil bit of air in the top of the bottle so I find it best practice not to mix, it will work fine without a shake (though it probably wont make any difference)
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
Ok cheers nath what about the tiny blob of sediment that went in will i have problems from that.
I thoaght that the syphons had a little plastic thing on the end to stop that happening mine is just a tube with a tap should one of came with the kit.
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Posted 1 year ago by Moderator
Nah it'll settle out at the bottom with the yeast that will drop out. Just pour in 1 go and leave a few cm in the bottom of the bottle and you wont pour it out.
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
I put 50gms of sugar in syrup form in the barrel when i use a 40 pint kit like a EDME kit
this gives me the gas i need to get at least five pints in one night before i have to add gas.
Posted 1 year ago by Moderator
I use 60 gms of sugar/brewing sugar and dissolve it in the first litre or so of beer I syphon out of the fermenter. Put this in the barrel and add the rest of the beer. This makes sure it's thoroughly mixed without the massive physical effort of picking it up and shaking it while running the risk of dropping it and losing the lot.
Planning: - To get some more brews on now the weather's a bit cooler
Fermenting: - Ginger Beer experiment
Conditioning: - A normal bitter with Styrians
Drinking: - All of it!!
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