Mainiac Posted July 4, 2012 Share Posted July 4, 2012 I bought the stout mix a local store yesterday. they did not have the kit but they did have the dark Malt. The guy at the store said one can of each will work well. Any suggestions? Link to comment Share on other sites More sharing options...
Hairy Posted July 4, 2012 Share Posted July 4, 2012 Sorry Dennis, I'm a bit confused with what you actually bought. Are you saying that you have the Coopers Stout can and a can of liquid dark malt? If so, they will be fine together. Link to comment Share on other sites More sharing options...
Matty A Posted July 4, 2012 Share Posted July 4, 2012 Sounds good to me Dennis. Not sure what the kits are. I assume a Coopers Stout and a Dark Malt Extract. Link to comment Share on other sites More sharing options...
Mainiac Posted July 4, 2012 Author Share Posted July 4, 2012 The kits normally come with one can stout and the bag of "corn sugar" as the fermentable. I am going to substitute thee corn sugar with the can of dark malt I have not made stout before and I did not want to screw it up Link to comment Share on other sites More sharing options...
Hairy Posted July 5, 2012 Share Posted July 5, 2012 Replacing the bag of corn sugar (dextrose) with the can of dark malt will be an improvement. It all sounds good. Link to comment Share on other sites More sharing options...
Guest Posted July 5, 2012 Share Posted July 5, 2012 The toucan is always a winner too and is such a simple recipe if you like stout.... 1 can Stout 1 Can Dark Ale 1kg Dextrose/Corn Sugar It needs some time in the bottle but is a nice drop. Link to comment Share on other sites More sharing options...
Matty A Posted July 5, 2012 Share Posted July 5, 2012 +1 for that one Bill. Beautiful drop Link to comment Share on other sites More sharing options...
Mainiac Posted July 8, 2012 Author Share Posted July 8, 2012 I am new to this so please ignore noobiness When you say the dextrose Are you just buying dextrose from a local store or do you buy the coppers? Link to comment Share on other sites More sharing options...
Hairy Posted July 8, 2012 Share Posted July 8, 2012 Are you just buying dextrose from a local store or do you buy the coppers? The Police don't sell dextrose in Australia [innocent] But any brand of dextrose will do. Link to comment Share on other sites More sharing options...
Guest Posted July 8, 2012 Share Posted July 8, 2012 I am new to this so please ignore noobiness When you say the dextrose Are you just buying dextrose from a local store or do you buy the coppers? Correct me if I am wrong but, I don't believe Coopers sell straight Dextrose. Just buy it from the store. I think in the US they call it Corn Sugar. BUT, where's the corn? [innocent] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted July 8, 2012 Share Posted July 8, 2012 The Big W near me sells Coopers dextrose and I think the other is Brigalow dextrose. They're both a bit over 3 bucks. EDIT: Just noticed you're in the US, so the award for giving out useless information once again goes to.... Me! Link to comment Share on other sites More sharing options...
Guest Posted July 8, 2012 Share Posted July 8, 2012 Yeah mate, I checked the Brewing Products just after I posted that. I haven't really taken much notice on the shelves down here but I would assume that Big W would sell it. Link to comment Share on other sites More sharing options...
Coxy Posted July 8, 2012 Share Posted July 8, 2012 Yes, Big W here does stock Dextrose, LDM and BE1 and 2, carbonation drops, PET bottles, and all the OS and IS cans. So for basic brews I can get by solely with a visit to Big W. But LDM (cheaper than Big W because you can buy by the kg), the TC cans and hops, yeasts, grains etc I go to my LHBS. But I imagine US brewers can order direct from the coopers site? Not sure what postage/freight would be though. Link to comment Share on other sites More sharing options...
Matty A Posted July 9, 2012 Share Posted July 9, 2012 White table sugar is a replacement for dextrose (probably the same thing not sure). They both ferment out completely to add more alcohol to your brew without adding body (in reality you will loose some body with dextrose). I normally use Light Dry Malt with the exception of the ESVA recipe (in the recipe section) and the two can stout which Bill posted above. I think the only time I would use dextrose is if the malt bill is already fairly high and I just want to add a little more alcohol. Link to comment Share on other sites More sharing options...
Mainiac Posted July 9, 2012 Author Share Posted July 9, 2012 I work int the food industry (smoked salmon) so I have access to dextrose. I should check on the price. I have heard of using the malt. Does it change the flavor of your recipes? Link to comment Share on other sites More sharing options...
Matty A Posted July 10, 2012 Share Posted July 10, 2012 IMO and most people here (if not all) using malt instead of dextrose will improve your beer kits. I have quite successfully brewed a brew with a can of goop and 1kg of malt. Not so much with a can of goop and 1kg of dextrose. In saying that I do believe that dextrose does have its place as long as there is already a good malt base. Malt will also add more residual sweetness then dextrose as dextrose is fully fermentable and malt isn't. Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 10, 2012 Share Posted July 10, 2012 Matty speaketh the truth [biggrin] Link to comment Share on other sites More sharing options...
Matty A Posted July 10, 2012 Share Posted July 10, 2012 Matty speaketh the truth [biggrin] I dribble a bit of shit half the time as well[bandit] Link to comment Share on other sites More sharing options...
Damien E1 Posted July 10, 2012 Share Posted July 10, 2012 White table sugar is a replacement for dextrose (probably the same thing not sure). They both ferment out completely to add more alcohol to your brew without adding body (in reality you will loose some body with dextrose). Dextrose is Glucose, a simple sugar or Monosaccharide, White Sugar is a Disaccharide, or complex sugar, formed from Glucose and Fuctose. The reason Americans call dextrose corn sugar is that it's made from corn there, not sugar cane. Link to comment Share on other sites More sharing options...
Tropico Posted July 10, 2012 Share Posted July 10, 2012 Common white sugar is sucrose, and is a disaccharide. It can be inverted into glucose and fructose (its constituent monosaccharides), and this is also the first step in how it is metabolised by animals, yeast and i think some bacteria. Dextrose as stated is only glucose. Apparently yeast first converts sucrose into glucose and fructose, before the oxygen is stripped from it leaving and CO2 and ethanol. The down side is that more unwanted byproducts are produced (e.g. fusel oils) when yeast metabolises white sugar compared with dextrose. Hmmm, I think that's right Link to comment Share on other sites More sharing options...
Mainiac Posted September 26, 2012 Author Share Posted September 26, 2012 Just tried this Stout tonight. I am LOVING it. This is going to be great by Christmas Link to comment Share on other sites More sharing options...
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