Subject: Corn sugar and cidery flavor
Date: 1989-10-20 16:16:03 GMT
Doug Roberts writes:
2. Priming: I know Papazian recommends the use of 3/4 cup of corn
sugar for priming a five gallon batch, but I swear that I can notice a
cidery flavor imparted by the corn sugar that doesn't age out for a
month or two. On the other hand, when I prime with 3/4 cup of light
dry malt extract (dry krausening?) there is no overtaste. Has anyone
else observed this?
My first batches were notorious for this problem, partly because they
used far too much corn sugar in the wort, and the (faulty) instructions
I was brewing from [a sheet from the wine/beer supply place, and M.R.
Reese's "Better Beer and How To Brew It"] said to simply pour your hot
wort onto the sugar rather than include it in the boil. At bottling time,
the cup of corn sugar I was adding made things worse. My very first batch was
cidery for over 4 months.
You don't mention whether you
boil the corn sugar or not; I use corn sugar for priming, but always
dissolve it in water and boil it for at least a couple of minutes. This
sterilizes it, and seems to keep it from getting cidery. I haven't had
a cidery batch of beer in a long time. I suspect that the cidery flavor
is from wild yeasts camping out in the sugar bowl, the same dudes who
provide us with apple cider. (can anyone confirm or refute this?)
One further note: provided the weather/storage place for newly bottled beer
is warm enough, your beer should be ready to drink after 7 or 8 days in the
bottle. I didn't beleive this either until about a year ago, when after
bottling a Nut Brown Ale in fairly warm weather, I popped one out of
curiousity. It was great, though it will get a bit dryer in a short time.
Signal Processing Laboratory
Hughes EDSG meyer@tcville.HAC.COM
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