[denny]

Early test taste.

One pound (2 cups) of cane sugar is too much for a 5 gallon batch.
Although its very smooth, drinkable, and raised the ABV, the malt
and hops are muted way too much.  Batch saved lesson learned.
A small lemon wedge squeezed into the mug of beer it will be fine.

Cheers

It's style dependent, though.  I use 2 lb. in a tripel or Belgian IPA.

[Fire Rooster]

Early test taste.

One pound (2 cups) of cane sugar is too much for a 5 gallon batch.
Although its very smooth, drinkable, and raised the ABV, the malt
and hops are muted way too much.  Batch saved lesson learned.
A small lemon wedge squeezed into the mug of beer it will be fine.

Cheers

It's style dependent, though.  I use 2 lb. in a tripel or Belgian IPA.

Good to know, thanks.
I'll probably never brew a beer with a high ABV,
3.8% is my sweet spot.

[erockrph]

Early test taste.

One pound (2 cups) of cane sugar is too much for a 5 gallon batch.
Although its very smooth, drinkable, and raised the ABV, the malt
and hops are muted way too much.  Batch saved lesson learned.
A small lemon wedge squeezed into the mug of beer it will be fine.

Cheers

It's style dependent, though.  I use 2 lb. in a tripel or Belgian IPA.

Agreed. Generally, from a recipe formulation standpoint, the purpose of simple sugar in a recipe is as a replacement for a portion of base malt to keep the OG up while leading to a drier finish. This is why it is commonly used in Belgian beer and high-gravity IPA's. You can easily go as high as 20-25% of the fermentables in one of those styles and be just fine.

If you want to brew a higher gravity verion of a recipe, you're better off using more base malt or some DME rather than plain sugar in the majority of cases.

[Fire Rooster]

Early test taste.

One pound (2 cups) of cane sugar is too much for a 5 gallon batch.
Although its very smooth, drinkable, and raised the ABV, the malt
and hops are muted way too much.  Batch saved lesson learned.
A small lemon wedge squeezed into the mug of beer it will be fine.

Cheers

It's style dependent, though.  I use 2 lb. in a tripel or Belgian IPA.

Agreed. Generally, from a recipe formulation standpoint, the purpose of simple sugar in a recipe is as a replacement for a portion of base malt to keep the OG up while leading to a drier finish. This is why it is commonly used in Belgian beer and high-gravity IPA's. You can easily go as high as 20-25% of the fermentables in one of those styles and be just fine.

If you want to brew a higher gravity verion of a recipe, you're better off using more base malt or some DME rather than plain sugar in the majority of cases.

Good to know, notes taken.

Cheers