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Author Topic: Table sugar instead of dextrose or ?  (Read 3150 times)

Offline sakarisstora

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Table sugar instead of dextrose or ?
« on: May 27, 2016, 07:23:24 am »
Hello fellow homebrewers.

I'm brewing the BYO clone recipe of La Rocha.

I'm using a second generation of the Wyeast Roeselare blend. And a 10% addition of sour mashed wort.

However the recipe calls for Dextrose - 1000g for the 5gal recipe. I'm doing a 10liter batch. So it's more like a pound of dextrose that I need.

But I can't get hold of any dextrose for tonight. So I'm wondering if I can use table sugar instead. Or break it down into cane sugar before adding it ?

How would that affect the outcome ?
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Offline sakarisstora

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Re: Table sugar instead of dextrose or ?
« Reply #1 on: May 27, 2016, 08:14:01 am »
Got hold of dextrose. Problem solved :)
What you brew in life
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Offline kramerog

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Re: Table sugar instead of dextrose or ?
« Reply #2 on: May 27, 2016, 08:28:00 am »
Table sugar will work just fine.  I generally see no reason to use corn sugar/dextrose.

narvin

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Re: Table sugar instead of dextrose or ?
« Reply #3 on: May 27, 2016, 10:00:36 am »
I've never been able to tell the difference between using dextrose and sucrose.

Offline sakarisstora

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Re: Table sugar instead of dextrose or ?
« Reply #4 on: May 27, 2016, 10:49:15 am »
Haha :) great. I could have saved some bucks there.
I wrote everything in a hurry. It's not la rocha, but la roja ( even if I admire RATM) and the recipe calls for a pound of dextrose for the 5gal batch.
What you brew in life
echoes in eternity