Tipsy Posted August 8, 2006 Share Posted August 8, 2006 G'day, I was wondering why Coopers recomend 300g dextrose for some of their kits? e.g. Sparkling Ale. I assume it is to get the alc content to be around the same as the commercial bottles. I have read on other forums that it is to give the yeast a simple sugar to get it going quickly, is this true? Link to comment Share on other sites More sharing options...
PB2 Posted August 8, 2006 Share Posted August 8, 2006 Yep, some simple sugar helps the yeast to attenuate the brew. Link to comment Share on other sites More sharing options...
Tipsy Posted August 10, 2006 Author Share Posted August 10, 2006 So would it be a good idea to use a little dextrose in every brew? I've noticed some of your cans (Heritage Lager) only recommend liquid malt. Link to comment Share on other sites More sharing options...
PB2 Posted August 10, 2006 Share Posted August 10, 2006 The Heritage Lager was developed as an "all malt brew", but you could add a little dextrose if you like... Despite what you may read or hear from other home brewers, simple sugars such as dextrose and sugar have their place in beer making. I use both at home (not necessarily in every brew), keeping the addition rate at or below 20% of the total fermentables, with good results. Link to comment Share on other sites More sharing options...
Tipsy Posted August 11, 2006 Author Share Posted August 11, 2006 Thanks Paul, that cleared it up for me. Link to comment Share on other sites More sharing options...
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