Norms tanglefoot recipe question?

[Capped]

That cidery twang,it ain't my thang,so I'll give the Tanglefoot and granulated sugar a miss. I've never noticed it with golden syrup tho',so my taste buds really are shot or I just don't use enough.

[sargie]

Or if you drink a lot of beer that is similar to tanglefoot or pedigree you may have become desensitised to it at a certain level or we may all have different taste thresholds for the component that causes the flavour. Some claim they don't notice it when using beer kit enhancer, personally I find it very distinctive using that product.

I wouldn't rule out using any simple sugar though, it still has a place in commercial and homebrewing (although commercial brewers may prefer invert sugars - mainly for their colour I suspect).

The limit I would suggest for table sugar is around 8-10% based on personal experience although where the limit is for my own taste threshold is I can't really say and I suspect it is recipe dependant.

If I were to brew this recipe i'd just switch out 300g of table sugar with around 500g of pale malt.

Would you also use a yeast that would leave the beer sweeter? As my lhbs only has dry yeast i was thinking of windsor. Nottingham seems to over attenuate.

[Trefoyl]

Is this redular table sugar or some udder sugar and does it make the beer sweeter as others have erroneously speculated?

Udder sugar, that is lactose (milk sugar), isn't fully fermentable and will add some sweetness and is used in milk stouts (also called sweet or cream stouts).

[sargie]

Is this redular table sugar or some udder sugar and does it make the beer sweeter as others have erroneously speculated?

Udder sugar, that is lactose (milk sugar), isn't fully fermentable and will add some sweetness and is used in milk stouts (also called sweet or cream stouts).

There is also maltodextrin, i think that is a non fermentable sugar that adds body but does it add sweetness?

[coatesg]

Anything I've seen tends to say dextrins generally add body/mouthfeel but not sweetness (though a lot of people confuse the two). Scientifically , it can either be sweet or not, depending on the chain length.