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Woolsocks
01-23-2009, 11:48 AM
Looking at doing a double IPA and want to raise gravity without adding body or flavor. Some sort of sugar addition is in order!

Corn sugar? Rice syrup solids? Table sugar? Something else?

tariq khan
01-23-2009, 12:41 PM
I had always used Organic golden cane sugar and didn't notice any difference in flavour or body. Used it for Barley wine, Strong ale, Stout, and I.P.A.

Cheers

Tariq (Big Ridge Brewery, Surrey, B.C.)

william.heinric
01-23-2009, 01:58 PM
I had the chance to speak to a few different brewers at GABF, and the consensus seems to be that dextrose is the most consistent sugar when it comes to yeast metabolism. I think that it's a matter of yeast management more than anything, but there you have it.

Bill

gitchegumee
01-23-2009, 10:33 PM
I use almost 20% cane sugar for my strong (10.5% abv) ale and it's great. Don't think you will do wrong with it. Good luck!