I love your content because you're not a beer snob. I like beer, but I'm sick of beer snobs. As long as you're making videos, I'll be watching Mr. Craigtube :)
hi Craig glad to see you still going buddy you are the one who got me into brewing back in the day with a coopers kit 👌🍻 now I'm hooked haha keep them coming 👍
Hey mate, 9 years ago i found your channel and tried my first home brew, i failed and had an epic sook...But 9 years later i have found you again and wow thank you so much for your epic teachings.Now i have a apple wine, pear cider and of course (being in Australia) a cooper dark on the brew..I was bloody wrapped to see you still smashing out the vids and wish you so much love and luck as i continue to enjoy your content...
It's pretty funny - I remember years ago when I started brewing, I think the Coopers kits themselves on the label even called for 1kg of 'white sugar' - but didn't specify a type. Of course the brewing forums shouted "BLASPHEMY!!!" at any mention of white sugar. Or any sugar. Or even beer kits... that wasn't 'real brewing', an argument I don't think has stood the test of time.
@@joefish5197 ? You obviously are sjw cancel culture idiots.. begone with your Idiocracy, if you haven't seen the movie, that's what you sound like and should watch. Then, and only then, will people even have interest in what you say
It doesn't really matter if you use dextrose or table sugar. Just limit the amount to bottling sugar and use spray malt extract or liquid malt extract and you will see huge improvement in taste and smell.
I remember the first Craig vid I saw, when looking to get into HB with Coopers. kits He did the lager, with the supplied ale yeast, as per the coopers instructions, as most of us do when starting out. Craig loved it. I did it and it was crap beer. I'm not a craft beer wanker, jsut give me a beer with osme flavour. I can only conclude he has a shit palate, especially using table sugar to brew with - it's what gave 70s and 80s HB a bad name to begin with.I've made far better since then still with coopers kits - but sugar? No fkin way.
Oh brother ... you can’t tell how much I missed your videos. I am 27 and started brewing 7years ago just to have low money alcohol. I am now passionated in brewing. And guess what , I do all grain beer but THE BEST fun is malt extract brewing I don’t know why. Easy , good tasting and trust me if you push it to 2cans for one brew , you get even better results than with all grain!
I haven't seen any of your videos in years. I am glad you're still about. Sadly I can't drink beer anymore. I could never brew good beer either. It was always nasty. Wine was a breeze.
hey buddy Brice303 here! Great feedback on using tablesugar. was too afraid to use it until now. good to know. Cheers and thanks once again for all the guidance of beer making and yes im one of the thousands you have guided. Cheers from Newfoundland!
Craig When I brew a kit I use a modified version of your tried and trusted method ( kit n kilo ) i use akilo of DME and 750 g golden syrup and they always turn out pretty good if I say so myself, keep up the good work 17
Craig, I use table sugar in brewing on occasion. A pound tossed into a 5 gallon batch boosts the alcohol without really doing much to the taste. Glad to see you're still making videos on a side note. Your videos convinced me to buy a Coopers kit years back. I've moved on to doing my own recipes since then, but you were definitely one of my starting influences.
Great update, knew you wouldn't be able to tell the difference due to experience. The beer snobs really need to get a life and usually some experience. Great update as usual, keep them coming, s..r, cheers, Schnuz.
@@cheshirehomebrew Yo! Cheshire Homebrew my friend, nice to see you on this side of the pond, so to speak. There's nothing wrong with table sugar to up the ABV although like adding any sugar (rather than all malt in any form) it does detract from the mouth feel in any beer as it has less non fermentables within it's composition. S..r, cheers, Schnuz.
Nice Craig, This is Mikey. I noticed that your salt and pepper grinders are just like mine. Nice presentation/description of the the CraigTubes show. Talk to ya soon.
My dad told me stories of growing up in the forties and fifties in northern Colorado when Larimer county was still dry how my grandfather and his neighbors would make their own basement beers using crocks, some dried brown bricks of hops wrapped in wax paper and the Pabst Blue Ribbon hopped malt syrup in a can. White table sugar was too expensive back then but you always knew someone who worked at the sugar beet factories. You couldn't take the white granulated sugar home because that was the product they sold and their bread and butter if you will. Employees could take as much sugar beet syrup home with them as they wanted because it was a byproduct that no one, even candy confectioners would buy. So instead of a few pounds of sugar to boost the gravity they would use the syrup. I asked him what it tasted like and he said it just tasted like beer. I have always wanted to try and make something similar but the only sugar beet syrup I can find commercially is this purple stuff from Germany and it is 12 bucks for a small 6 oz jelly jar
Hey Craig, I am Scott from Massachusetts. I’ve been brewing for 5 years now and really enjoying it. I just wanted to say thank you for sharing your brewing experience. When I first started your channel was the first thing I found and I watched every video. I appreciate your simple approach and it made things seem less complicated for me. I don’t write many comments to videos but I felt compelled to say thanks to you. You played a positive role in my brewing journey that continues to evolve. Good luck in the new dungeon and with your live vinyl casts. Always stay positive. Cheers from scottouteast.
Craig, I found your youtube channel on a Facebook page where I asked where I could go to learn how to make my own beer and no exaggeration 99% of the replies to my question they all directed me to your channel so your opinions and knowledge are appreciated by many. And I actually made my first ever homebrew watching your channel. and I like your channel because your real. I appreciated your video when you showed a picture of I believe it was your father and you mentioned he was into CB Radio? I appreciate those things because I am also into radio. Thanks Amigo keep them coming :-)
I use table sugar I wonder if it's different with the type of sugar you use, like where I am, we have both sugar beat and pure cane, I use the cane and it comes out fine, I've used the sugar beat and it comes out with a little funky of a flavor, like it pronounces the flavor of the beat somehow, which is fine, but I make wines a lot more than beers, but it throws me off sometimes lol
Great video again Craig. Table sugar is basically a simple sugar type and will ferment out to a ”dry” beer, it might add a slight cidery flavour to it. But plenty of users add plain sugar. See you on the Friday cast later a great show every week 17.
Hey Craig another Canadian here who brews out of necessity. My go to is is Coopers English Bitter - I throw in a kilo of Muntons brew enhancer. Brew it up to 19l turns out great some people put down the kit and kilos however I really enjoy them. Nothing better then a Coopers Bitter on a hot summer night.
I'm a all grain brewer and also do a lot of partial mash beers but Coopers English Bitter is my favorite kit, it has a nice caramel or toffee flavor, I usually mash a small amount, 2kg of marris otter or something and add that to the kit and it's a great beer as for sugar you will notice the cidery taste with a pale beer like Coopers lager etc, darker kits the sugar flavor won't come through, as for coopers yeast I use it in stouts the flavor of that yeast comes through in pale beers
So nice to have you "back on tracks" Craig. Even if this particular video was a strange adventure from table sugar brewing/tasting to vacuum tube radios to pandemic security precautions... ;-D Cheers, Craig Farraway, and 17!!
I've turned table sugar into simple sugar and used with kits to increase ABV a little. Also for carbonation conditioning. Everyone wanted to drink my home made beer. Way before home beer making became popular.
All that matters is that YOU enjoy it Craig. Nothing wrong with using table sugar at all. My only observation was because you didn't use any additional malt, it didn't have much head retention-again-who cares?! Make and enjoy it! Cheers
So interesting to see how this fermented out. The time it took you at the start to figure out how it tasted had me thinking you were going to say it was bad, but it was surprising when you liked it. Great video. We watch your channel because you do not take this too seriously, like most of us. Cheers Craig!
Thanks for this vid... I've made beer before when I was less picky and used table sugar. But couldnt remember if it taste good. Took the chance and started a Coopers IPA today with table sugar. Let see what happens.
You will be able to tell if that beer was a weak blonde. it adds a subtle tang that most beer types hide. Aside from that it takes a few days longer to ferment.
I have been brewing since 1984. I've used table sugar a lot. There is nothing wrong with using it, but it does leave a cidery flavor. Don't tell anyone and they will never notice. When making wine, if you use sugar you made country wine. Snobs will turn their nose up at it. If you make the same thing using honey, you made mead. The snobs wont be able to get enough.
Definitely more abv,after couple weeks if beer lasts that long I usually notice difference in taste from table sugar to brew enhancers each to ya own but I used to use table sugar once upon a time now na keep up the good content Craig cheers 🍻
Hi Craig great video I started brewing beer with Cooper's cans and thought they tasted much better than what I bought in the store, now I brew full grian but sometimes when I'm lazy I brew a Cooper's Greetings from Sweden
Howdy Craig, I have used table sugar, but was letting brew temp get too high ie 68f. Ended up cidery and thought it was the sugar. Will try Cooper English Bitter again with sugar but keep temp down. Cheers
I think you will find that the beer fermented out to dryness more was because the sugar is far more fermentable leading to a "thinner" beer as for the flavour I have never been able to find that cidery taste people talk about. I am in the UK and tried table sugar many times to try and get this cider taste and never managed it, I will be honest if I am making a lager then normal cheap sugar I have found to be the best as body is not usually seen in a lager, ipa then I use malt and may add a few hundred grams of sugar to top up the abv if needed, for those getting the cider taste all I can say it's the yeast, like you have said you used the yeast from a previous brew which could have removed that off flavour though I only use the coopers yeast (as I am cheap 😁) Side note I have always been curious on weather you get a larger cake/sediment with sugar than dextrose or malt extracts
hi craig another fab video ive been using granulated sugar for years suppose its a matter of taste and up to the individual brewing sugar is more expensive than the granulated in the u.k stevie t urham u,k
Too true. Amazing how north America uses corn sugar (dextrose) for everything (sweets, soda, beer) and it tastes different to cane sugar I swear it. I also use granulated sugar in kits together with DME. @STEVIE R THOMSON have you tried using beet sugar as opposed to cane? They usually get marketed as UK product. I have only used cane sugar.
Hi Steve, I've just made the Wilko triple hopped IPA with table sugar, 1kg 65p. If I used the dextrose it would have cost me £2.75 on top of the £16.00 kit price. Had I used 1of dme from Wilko that would have been an extra £9.00. I would rather spend any extra money on a bigger dry hop than the 10g supplied.. Cheers mate and merry Christmas. 👍🍺
Craig, ever try making invert sugar for the Cooper’s English Bitter? Invert sugar syrup is what the British brewers use. I’d highly recommend looking into it’s. Hey, it could be a great video to do soon.
from what i understand its only cane sugar that gives the cidery taste. but cidery taste goes good with some things like astout maybe. im in the netherlands atm and they make their sugar with sugar beets so no problem here.
I've used table sugar for ages, I tend to find it doesn't hold a head well compared to using spray malt. I haven't brewed for a few years now so I cant really make a comparison but last time it wasnt good. I've just got back into it and I'm using Brewing sugar
A bit different but when I used to bottle I almost always used table sugar to prime. I used dextrose on half of a batch once to bottle prime (the other half I used table sugar) and it was oddly different. The dextrose primed bottles were ok, but I the table sugar bottles were so much better. Im not sure what it was but I liked the table sugar primed bottles better. I always wondered if the table sugar added a touch of flavour, or body, or something more then the simple dextrose sugar which in my mind would ferment out completely and add nothing, or possible dryout (over ferment) the beer. Anyways in the end, it doesn't matter how anyone brews or their process, if they love what they are doing and enjoy the beer they make.... that's all that matters. BREW ON EVERYONE!!
I have tried both using spray malt, dextrose, white sugar , brown sugar and for amber and dark beers there is very little difference, it is slightly sweeter, ferments out about the same. white sugar is a lot cheaper.
After watching your channel I tried a coopers kit it was the real ale kit. Turned out great. But I forgot I not a huge fan of the ale. Some days it was really good. Other days not so much. I have done the baron all liquid kits when I was in Calgary but this turned out great. Next want to try the pilsner and canadian blonde
Curious which type of yeast did you save and re-use FG= 1.002? Differences between Coopers dry kit yeast? Did not seem to list the White Labs variety in your yeast saving vid. Great vid will give kit and kilo to 19L a try.
Craig - for a cheap but good commercial beer try DAB for lager and Spitfire by Shepherd Neame for an ale. About as cheap as beer gets at the LCBO. As you probably know, the “Beer Store” is a gov sanctioned monopoly owned by foreign multinationals. I think non-Canadians would get a kick out of the soviet-style retail displays found in the Beer store - basically a display of empties with prices beside them and you order from the cashier and a your case of beer appears from behind a curtain!
I have used brown sugar in rum-esk style brews, it comes out amazing! I love it with some coconut, pineapple, and I even have tossed in some red pepper flakes, man it changes the whole game.
I've only experienced "cidery" flavors from my very first brew because it wasn't really done fermenting when I bottled AND I opened the first one after only a day or two.
Glad it's turned out good mate & not disappointing. I thought it'd have come out too sweet even after the sugar being eaten by the yeast. Do you have any tips please or ways of brewing in summer time & warm tempretures that are safe & hygienic? Thanks
Hey Craig. Have you ever lager conditioned a coopers kit? I bought a Mr beer kit and even though it said lager it suggested fermenting at ale temps. Seems to me like they are more suited for ales .
A refractometer is good for checking your wort during the mash and boil because it takes very little and doesn't have to cool much. I use a hydrometer to check og and fg for accuracy, well that's how I do it.
So what was the potential alcohol? I once made an american style beer kit and added enough white sugar to make it 12% alc.. It did have a cidery taste. Thanks Craig!!
Hi CraIg, Is the kit and kilo more likely to have a lot less calories , than a kit plus 500 brew malt and 700 of brewers sugar. Are you finding any benifit from it?
So... what IS this yeast you've been using for a year and a half? I personally like Cooper's for its temperature tolerance and floculation. , but if there's something better...
I've had beers finish that low but I had bad yeast. Hopefully you don't have something going on Craig. It could change flavor over the next few weeks. Although I brewed up a saison a few months ago and it finished at 1.001 but that's the characteristics of the yeast.
I love your content because you're not a beer snob. I like beer, but I'm sick of beer snobs. As long as you're making videos, I'll be watching Mr. Craigtube :)
Fred Kennedy too right! Favourite UA-cam channel.
Touché, great to make occasional straight kit (with a few extras) to reset the pallet
I agree 100%! So chill and likeable
Ive used brown sugar before and it came out lovely!
hi Craig glad to see you still going buddy you are the one who got me into brewing back in the day with a coopers kit 👌🍻 now I'm hooked haha keep them coming 👍
Hey mate, 9 years ago i found your channel and tried my first home brew, i failed and had an epic sook...But 9 years later i have found you again and wow thank you so much for your epic teachings.Now i have a apple wine, pear cider and of course (being in Australia) a cooper dark on the brew..I was bloody wrapped to see you still smashing out the vids and wish you so much love and luck as i continue to enjoy your content...
It's pretty funny - I remember years ago when I started brewing, I think the Coopers kits themselves on the label even called for 1kg of 'white sugar' - but didn't specify a type. Of course the brewing forums shouted "BLASPHEMY!!!" at any mention of white sugar. Or any sugar. Or even beer kits... that wasn't 'real brewing', an argument I don't think has stood the test of time.
I remember those days too, I found Craig here like 9 years ago I wanna say. Lol, he taught me to make my first bread yeast wine
Good point! If you can get away with labeling a product to specialize it for the hobbiest, up the price and reap the rewards!
@@joefish5197 ? You obviously are sjw cancel culture idiots.. begone with your Idiocracy, if you haven't seen the movie, that's what you sound like and should watch. Then, and only then, will people even have interest in what you say
It doesn't really matter if you use dextrose or table sugar. Just limit the amount to bottling sugar and use spray malt extract or liquid malt extract and you will see huge improvement in taste and smell.
I remember the first Craig vid I saw, when looking to get into HB with Coopers. kits He did the lager, with the supplied ale yeast, as per the coopers instructions, as most of us do when starting out. Craig loved it. I did it and it was crap beer. I'm not a craft beer wanker, jsut give me a beer with osme flavour. I can only conclude he has a shit palate, especially using table sugar to brew with - it's what gave 70s and 80s HB a bad name to begin with.I've made far better since then still with coopers kits - but sugar? No fkin way.
Oh brother ... you can’t tell how much I missed your videos. I am 27 and started brewing 7years ago just to have low money alcohol. I am now passionated in brewing. And guess what , I do all grain beer but THE BEST fun is malt extract brewing I don’t know why. Easy , good tasting and trust me if you push it to 2cans for one brew , you get even better results than with all grain!
Craig, the reverb-effected inner monologue skit was just beautiful! - And the timing of the little smile following the response... magical!
Love your honest opinion Craig. God bless. I understand tubes. I'm an older gentleman. Ahhh the good old daze!
Thank god Craig is back ❤..love this channel .best videos on brewing..plus great laugh ..delighted your back ..now for some cooking videos 🙂🙂🙂🙂
I do all grain, but I never forget where I learnt to brew. I owe it all to you mate, ive spent countless hours watching your content.
I haven't seen any of your videos in years. I am glad you're still about. Sadly I can't drink beer anymore. I could never brew good beer either. It was always nasty. Wine was a breeze.
hey buddy Brice303 here! Great feedback on using tablesugar. was too afraid to use it until now. good to know. Cheers and thanks once again for all the guidance of beer making and yes im one of the thousands you have guided. Cheers from Newfoundland!
Good to still hear you Craig!
Craig When I brew a kit I use a modified version of your tried and trusted method ( kit n kilo ) i use akilo of DME and 750 g golden syrup and they always turn out pretty good if I say so myself, keep up the good work
17
Craig, I use table sugar in brewing on occasion. A pound tossed into a 5 gallon batch boosts the alcohol without really doing much to the taste. Glad to see you're still making videos on a side note. Your videos convinced me to buy a Coopers kit years back. I've moved on to doing my own recipes since then, but you were definitely one of my starting influences.
Great update, knew you wouldn't be able to tell the difference due to experience. The beer snobs really need to get a life and usually some experience. Great update as usual, keep them coming, s..r, cheers, Schnuz.
Nice one schnuzz. Got to agree.
Cheers mate 👍🍺
@@cheshirehomebrew Yo! Cheshire Homebrew my friend, nice to see you on this side of the pond, so to speak. There's nothing wrong with table sugar to up the ABV although like adding any sugar (rather than all malt in any form) it does detract from the mouth feel in any beer as it has less non fermentables within it's composition. S..r, cheers, Schnuz.
my experience with sugar is that it adds alcohol without impacting flavor. Lots of different sugars to try! great video and cheers!
Nice Craig, This is Mikey. I noticed that your salt and pepper grinders are just like mine. Nice presentation/description of the the CraigTubes show. Talk to ya soon.
My dad told me stories of growing up in the forties and fifties in northern Colorado when Larimer county was still dry how my grandfather and his neighbors would make their own basement beers using crocks, some dried brown bricks of hops wrapped in wax paper and the Pabst Blue Ribbon hopped malt syrup in a can. White table sugar was too expensive back then but you always knew someone who worked at the sugar beet factories. You couldn't take the white granulated sugar home because that was the product they sold and their bread and butter if you will. Employees could take as much sugar beet syrup home with them as they wanted because it was a byproduct that no one, even candy confectioners would buy. So instead of a few pounds of sugar to boost the gravity they would use the syrup. I asked him what it tasted like and he said it just tasted like beer. I have always wanted to try and make something similar but the only sugar beet syrup I can find commercially is this purple stuff from Germany and it is 12 bucks for a small 6 oz jelly jar
I use to use raw sugar and was told it could stress the yeast but never had that issue and the flavors were great.
Craig is the go to guy on YT for anything beer.
Hey Craig, I am Scott from Massachusetts. I’ve been brewing for 5 years now and really enjoying it. I just wanted to say thank you for sharing your brewing experience. When I first started your channel was the first thing I found and I watched every video. I appreciate your simple approach and it made things seem less complicated for me. I don’t write many comments to videos but I felt compelled to say thanks to you. You played a positive role in my brewing journey that continues to evolve. Good luck in the new dungeon and with your live vinyl casts. Always stay positive. Cheers from scottouteast.
You won't even get a thumbs up from him never mind a reply. He's not a big fan of his viewers just expoits them for gifts.
Craig, I found your youtube channel on a Facebook page where I asked where I could go to learn how to make my own beer and no exaggeration 99% of the replies to my question they all directed me to your channel so your opinions and knowledge are appreciated by many. And I actually made my first ever homebrew watching your channel. and I like your channel because your real. I appreciated your video when you showed a picture of I believe it was your father and you mentioned he was into CB Radio? I appreciate those things because I am also into radio. Thanks Amigo keep them coming :-)
I tried using table sugar a few times, and I got that green apple flavor. I still drank it 😅
I use table sugar I wonder if it's different with the type of sugar you use, like where I am, we have both sugar beat and pure cane, I use the cane and it comes out fine, I've used the sugar beat and it comes out with a little funky of a flavor, like it pronounces the flavor of the beat somehow, which is fine, but I make wines a lot more than beers, but it throws me off sometimes lol
@DaGingerHeadMan Mine doesn't, but I'm lying, remember?
G’day green apple is often a result of stressed yeast or not enough just saying cheers 🍺
Great video again Craig. Table sugar is basically a simple sugar type and will ferment out to a ”dry” beer, it might add a slight cidery flavour to it. But plenty of users add plain sugar.
See you on the Friday cast later a great show every week 17.
Hey Craig another Canadian here who brews out of necessity. My go to is is Coopers English Bitter - I throw in a kilo of Muntons brew enhancer. Brew it up to 19l turns out great some people put down the kit and kilos however I really enjoy them. Nothing better then a Coopers Bitter on a hot summer night.
Thanks Craig! Stay safe and well.
I'm a all grain brewer and also do a lot of partial mash beers but Coopers English Bitter is my favorite kit, it has a nice caramel or toffee flavor, I usually mash a small amount, 2kg of marris otter or something and add that to the kit and it's a great beer as for sugar you will notice the cidery taste with a pale beer like Coopers lager etc, darker kits the sugar flavor won't come through, as for coopers yeast I use it in stouts the flavor of that yeast comes through in pale beers
So nice to have you "back on tracks" Craig. Even if this particular video was a strange adventure from table sugar brewing/tasting to vacuum tube radios to pandemic security precautions... ;-D Cheers, Craig Farraway, and 17!!
Great video..I sometime as many do..use brown sugar..it works for me...Just keep tasting it till its gone..lol..Cheers thumbs up..
A kit and kilo of granulated sugar should give a hydrometer reading of 1.038 to 1.1040 original gravity.
I've turned table sugar into simple sugar and used with kits to increase ABV a little. Also for carbonation conditioning. Everyone wanted to drink my home made beer. Way before home beer making became popular.
All that matters is that YOU enjoy it Craig. Nothing wrong with using table sugar at all. My only observation was because you didn't use any additional malt, it didn't have much head retention-again-who cares?! Make and enjoy it! Cheers
So interesting to see how this fermented out. The time it took you at the start to figure out how it tasted had me thinking you were going to say it was bad, but it was surprising when you liked it. Great video. We watch your channel because you do not take this too seriously, like most of us. Cheers Craig!
Dude, I'm loving your able to do the stuff you love to do. I'm excited for more videos :)
You should for sure do some more cooking videos. Also enjoy the VinylTV stuff!
I’m so happy for you that you have been given a way to fulfil your broadcasting dream. Love your content Craig.
Thanks for this vid... I've made beer before when I was less picky and used table sugar. But couldnt remember if it taste good. Took the chance and started a Coopers IPA today with table sugar. Let see what happens.
You will be able to tell if that beer was a weak blonde. it adds a subtle tang that most beer types hide.
Aside from that it takes a few days longer to ferment.
Been adding rock candy to my stronger brews for years and loving it! Keep experimenting Craig makes for great videos!!! Thanks from Florida!!!🎉🍕🍺🌴🥃🎉
Glad it worked out. Nice to have the option of going with conventional sugar.
LOVE that you're back and doing what you love! Cheers!
I have been brewing since 1984. I've used table sugar a lot. There is nothing wrong with using it, but it does leave a cidery flavor. Don't tell anyone and they will never notice. When making wine, if you use sugar you made country wine. Snobs will turn their nose up at it. If you make the same thing using honey, you made mead. The snobs wont be able to get enough.
And I remember when you were on during the Olympics.
Always use some table sugar for my DIPA's. It will help a beer with a big grain bill to dry out.
Sugar can also be useful in AG when you have a strong beer and want to dilute the nitrogen content down.
Side by side with kit yeast would cool
"Catch a buzz" - great name for a song there Craig
Definitely more abv,after couple weeks if beer lasts that long I usually notice difference in taste from table sugar to brew enhancers each to ya own but I used to use table sugar once upon a time now na keep up the good content Craig cheers 🍻
Great tasting video like usual! Cheers :-)
Craig you have to remember compared to some of us you are a professional
Hi Craig great video I started brewing beer with Cooper's cans and thought they tasted much better than what I bought in the store, now I brew full grian but sometimes when I'm lazy I brew a Cooper's Greetings from Sweden
Howdy Craig, I have used table sugar, but was letting brew temp get too high ie 68f. Ended up cidery and thought it was the sugar. Will try Cooper English Bitter again with sugar but keep temp down. Cheers
Sugar can do that for you, the lighter the beer the more the sugar will come to the front.
Matti Petteri Seppänen Thanks, I use grain for fermentables just in case. A lot more work but at least you look forward to drinking it.
I think you will find that the beer fermented out to dryness more was because the sugar is far more fermentable leading to a "thinner" beer as for the flavour I have never been able to find that cidery taste people talk about. I am in the UK and tried table sugar many times to try and get this cider taste and never managed it, I will be honest if I am making a lager then normal cheap sugar I have found to be the best as body is not usually seen in a lager, ipa then I use malt and may add a few hundred grams of sugar to top up the abv if needed, for those getting the cider taste all I can say it's the yeast, like you have said you used the yeast from a previous brew which could have removed that off flavour though I only use the coopers yeast (as I am cheap 😁)
Side note I have always been curious on weather you get a larger cake/sediment with sugar than dextrose or malt extracts
hi craig another fab video ive been using granulated sugar for years suppose its a matter of taste and up to the individual brewing sugar is more expensive than the granulated in the u.k stevie t urham u,k
Too true. Amazing how north America uses corn sugar (dextrose) for everything (sweets, soda, beer) and it tastes different to cane sugar I swear it.
I also use granulated sugar in kits together with DME.
@STEVIE R THOMSON have you tried using beet sugar as opposed to cane? They usually get marketed as UK product. I have only used cane sugar.
Hi Steve, I've just made the Wilko triple hopped IPA with table sugar, 1kg 65p.
If I used the dextrose it would have cost me £2.75 on top of the £16.00 kit price.
Had I used 1of dme from Wilko that would have been an extra £9.00.
I would rather spend any extra money on a bigger dry hop than the 10g supplied..
Cheers mate and merry Christmas. 👍🍺
Craig, ever try making invert sugar for the Cooper’s English Bitter? Invert sugar syrup is what the British brewers use. I’d highly recommend looking into it’s. Hey, it could be a great video to do soon.
Ha ha I posted the same comment on his other video. I’m inverting sugar for distilling after fermentation and think it’s less stress on the yeast.
Really great video and follow up. I was looking forward to this one. Now I am going to go have a beer 👍🏼🍺😁🙏🏼 17 🤙🏼
You're a good guy Craig, love the channel.
Stay safe 😷👍
Happy to see the new homebrew vids coming on.
Taste good is good. I do wine and beer. To save some $$$ I buy mist kits and add 5lbs of table sugar. I get a 14% good wine.
from what i understand its only cane sugar that gives the cidery taste. but cidery taste goes good with some things like astout maybe. im in the netherlands atm and they make their sugar with sugar beets so no problem here.
I pretty much only ever brew kits with granulated sugar. I like to keep on a budget but after I add DME & hops I think it tastes great.
I think this calls for a direct side by side! 1 bitter all dextrose and one all table sugar
Thank You! See you on friday.
I've used table sugar for ages, I tend to find it doesn't hold a head well compared to using spray malt. I haven't brewed for a few years now so I cant really make a comparison but last time it wasnt good. I've just got back into it and I'm using Brewing sugar
A bit different but when I used to bottle I almost always used table sugar to prime. I used dextrose on half of a batch once to bottle prime (the other half I used table sugar) and it was oddly different. The dextrose primed bottles were ok, but I the table sugar bottles were so much better. Im not sure what it was but I liked the table sugar primed bottles better. I always wondered if the table sugar added a touch of flavour, or body, or something more then the simple dextrose sugar which in my mind would ferment out completely and add nothing, or possible dryout (over ferment) the beer. Anyways in the end, it doesn't matter how anyone brews or their process, if they love what they are doing and enjoy the beer they make.... that's all that matters. BREW ON EVERYONE!!
Any chance you could make a video on you favourite Coopers kits and whar receipt you use
I have tried both using spray malt, dextrose, white sugar , brown sugar and for amber and dark beers there is very little difference, it is slightly sweeter, ferments out about the same. white sugar is a lot cheaper.
This is awesome Craig!!! Alway the one to shed like on these things ! Cheers,buddy smooth sailing! 🍻
After watching your channel I tried a coopers kit it was the real ale kit. Turned out great. But I forgot I not a huge fan of the ale. Some days it was really good. Other days not so much. I have done the baron all liquid kits when I was in Calgary but this turned out great. Next want to try the pilsner and canadian blonde
The liquid kit was also a $50-80 kit vs what $30 including the coopers brew enhancer
Curious which type of yeast did you save and re-use FG= 1.002? Differences between Coopers dry kit yeast? Did not seem to list the White Labs variety in your yeast saving vid. Great vid will give kit and kilo to 19L a try.
My guitar amps are all valve/tube powered; transistors don't come close! BTW I use a 50/50 mix of brew enhancer/raw sugar with my kit brews.
Craig - for a cheap but good commercial beer try DAB for lager and Spitfire by Shepherd Neame for an ale. About as cheap as beer gets at the LCBO. As you probably know, the “Beer Store” is a gov sanctioned monopoly owned by foreign multinationals. I think non-Canadians would get a kick out of the soviet-style retail displays found in the Beer store - basically a display of empties with prices beside them and you order from the cashier and a your case of beer appears from behind a curtain!
Good work, I use brown sugar sometimes and considering agave mixed with brown sugar next
I have used brown sugar in rum-esk style brews, it comes out amazing! I love it with some coconut, pineapple, and I even have tossed in some red pepper flakes, man it changes the whole game.
Craig, is there any chance you can find you which white labs yeast you are using? another great video!
Classic brewing entertainment!!
good to see ya back Cheers
I was an 80s DJ. I get it. Well said Craig.
Did you want a bottle of 17% apple cider? I've brewed same and it's awesome. You're an inspiration.
I've only experienced "cidery" flavors from my very first brew because it wasn't really done fermenting when I bottled AND I opened the first one after only a day or two.
Great video man keep them comeing
Hey, I pointed that out in your video, I’ll take that as a shout out, hehe. 🍻
That looks excellent
Nice Info.
You can safely work on a OG of 1.045 for a kit + table sugar
Hey craig, crank us out another ballad mate, while sipping a brew. 😁😁
Glad it's turned out good mate & not disappointing. I thought it'd have come out too sweet even after the sugar being eaten by the yeast.
Do you have any tips please or ways of brewing in summer time & warm tempretures that are safe & hygienic?
Thanks
We are waiting moooooooooore videos mannnnnnn. Cheersssss and 17
Try brewing with a fermentasaurus buddy and the pressure kit. It's awesome to ferment and carbonate at the same time. Cheers buddy long time no see.
Hey Craig. Have you ever lager conditioned a coopers kit? I bought a Mr beer kit and even though it said lager it suggested fermenting at ale temps. Seems to me like they are more suited for ales .
Hi, do you recomend more an Hydrometer or a Refractometer? thanks
A refractometer is good for checking your wort during the mash and boil because it takes very little and doesn't have to cool much. I use a hydrometer to check og and fg for accuracy, well that's how I do it.
So what was the potential alcohol? I once made an american style beer kit and added enough white sugar to make it 12% alc.. It did have a cidery taste. Thanks Craig!!
Hi CraIg, Is the kit and kilo more likely to have a lot less calories , than a kit plus 500 brew malt and 700 of brewers sugar. Are you finding any benifit from it?
Beer on a budget 😂 good job craig 👍
it does give a bit of a cidery taste but ferments very well. not if you boil it first tho.
Do you think very low fg could be a result of contamination?
Craig, is there a difference between cane sugar and beet sugar?
So... what IS this yeast you've been using for a year and a half? I personally like Cooper's for its temperature tolerance and floculation. , but if there's something better...
I've had beers finish that low but I had bad yeast. Hopefully you don't have something going on Craig. It could change flavor over the next few weeks. Although I brewed up a saison a few months ago and it finished at 1.001 but that's the characteristics of the yeast.
Love ya Craig!
More videos!
did you move or just reno'd the basement ??