I was told to use Dexrose by a brewer, but a home brew supply said the only difference is a name.
Where do they all come from?
Can someone please let me know (Not to scientifically)?
What Sugar
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Whroobushy
- Posts: 24
- Joined: Thursday Jul 12, 2007 3:37 pm
- Location: Rushworth
What Sugar
Can anyone tell me which type of sugar is better?
I was told to use Dexrose by a brewer, but a home brew supply said the only difference is a name.
Where do they all come from?
Can someone please let me know (Not to scientifically)?
I was told to use Dexrose by a brewer, but a home brew supply said the only difference is a name.
Where do they all come from?
Can someone please let me know (Not to scientifically)?
The best to use is Malt - Light or Dark, Dry or Liquid you will get much better results from adding malt extract than any sugar.
Dextrose however is a bit cheaper and if you don't mind drinking windex then go to your HBS or Big-W or Woolies or whatever and get a bag of Dextrose. I don't think it matters which brand you use. There is a brand which is much cheaper than the rest but it isn't comming to me at the moment.
Dextrose however is a bit cheaper and if you don't mind drinking windex then go to your HBS or Big-W or Woolies or whatever and get a bag of Dextrose. I don't think it matters which brand you use. There is a brand which is much cheaper than the rest but it isn't comming to me at the moment.
to be a little more specific & scientific....
Dextrose is basically two glucose molecules with a water molecule stuck in between - it ferments out clean & doesn't do anything but add alcohol - so it is a good choice if you like regular aussie/yank dry, tasteless beers.
Normal sugar is sucrose, which is different to glucose/dextrose in that it makes beer taste like shite* - you know that "home brew" stereotype? Use normal sugar & bad temp control & you get these shite beers.
(* in some cases/quantities it can be used, leave that till you're more advanced)
Malt is the go, but a kilo of it with a basic kit won't be balanced unless you add hops with it (bitters & stouts excluded, though it will shift them from the bitter end to the sweet end). 500gm is safe enough with a more than average bitterness kit, you could back it up with 500gm of dextrose for a full strength beer or just the 500gm of malt for a middy.
Ideally, a kilo of malt, do a small boil with some hops for 20min or so, with later additions too, & you can make kits even better! Then you'll ask about steeping some specialty grains...
Dextrose is basically two glucose molecules with a water molecule stuck in between - it ferments out clean & doesn't do anything but add alcohol - so it is a good choice if you like regular aussie/yank dry, tasteless beers.
Normal sugar is sucrose, which is different to glucose/dextrose in that it makes beer taste like shite* - you know that "home brew" stereotype? Use normal sugar & bad temp control & you get these shite beers.
(* in some cases/quantities it can be used, leave that till you're more advanced)
Malt is the go, but a kilo of it with a basic kit won't be balanced unless you add hops with it (bitters & stouts excluded, though it will shift them from the bitter end to the sweet end). 500gm is safe enough with a more than average bitterness kit, you could back it up with 500gm of dextrose for a full strength beer or just the 500gm of malt for a middy.
Ideally, a kilo of malt, do a small boil with some hops for 20min or so, with later additions too, & you can make kits even better! Then you'll ask about steeping some specialty grains...
The Amarillo is a very good idea actually, I will try that next time.Chris wrote:I did that combo a few years ago Kevnlis, as well as adding 20g of amarillo for flavour. I seem to remember that it was pretty damn tasty.
This is my "I need a quick brew but want it to taste nice" brew
Everyone needs a cheap easy brew that still tastes good and can be put in a third or fourth fermentor to replenish/stock up after/for a big party!
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Whroobushy
- Posts: 24
- Joined: Thursday Jul 12, 2007 3:37 pm
- Location: Rushworth
Sorry, Amarillo is a type of hop. You8 should be able to get them at any good HB shop. Just be sure they are stored in an airtight container in the fridge or freezer. I wouldn't bother buying anything that is sittin out on the shopfront shelves.Whroobushy wrote:Thanks all for the great tips.
I will have to look up what amarillo is though.
Ian.