GregE1 Posted March 1, 2011 Share Posted March 1, 2011 At what point is it disadvantagious to us extra fermentables in typical extract recipes. I have some extra dextrose laying around from a previous pilsner batch, and thought I could throw it into future brews to boost the octane, but I'm wary of possible undesirable consequences. Set me straight(once again), good people! Link to comment Share on other sites More sharing options...
Muddy Waters Posted March 1, 2011 Share Posted March 1, 2011 As a general rule I tend to use about 250-300g of dex. I sometimes use up to 500g where it suits the recipe. Link to comment Share on other sites More sharing options...
GregE1 Posted March 2, 2011 Author Share Posted March 2, 2011 So, using a can of Heritage Lager as an example, I'd mix in the LME and also add the 250-300 grams of dextrose? If that's correct, what would the ABV likely be? Link to comment Share on other sites More sharing options...
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