oliver wrote:Dogger Dan is spot on. If you're using cane sugar (i.e. white sugar like you put in coffee or tea), don't. This is often the cause of cidery tastes, due to the way the yeast breaks it down. Use glucose/dextrose, or malt, or a combination, instead of the cane sugar and you should have a much better beer.
Also watch your fermentation temperatures.
Cheers,
Oliver
Dogger Dan wrote: ...sucrose is normally the culprit for the cidery taste as it is a disaccaride (one fructose and one dextrose molecule) rather than straight dextrose a simple monsaccaride.
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