Ron L Posted May 30, 2009 Share Posted May 30, 2009 why use light malt instead of brewing sugar Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted May 30, 2009 Share Posted May 30, 2009 hey ron, malt either dry or in liquid form gives "body" and "mouthfeel' and "head" to a brew. malts also add flavour to your beer, were as maltodextrin which is corn powder i think and is found in brew enhancer one and brewing sugar does not add flavour at all just body n helps the head i think. it does this because it does not FERMENT OUT COMPLETELY , were as simple sugars will! try here mate DR TIM COOPER explains it alittle better at this page of website: http://www.coopers.com.au/homebrew/hbrew.php?pid=7 anymore questions come back n paul from coopers will help ya! cheers matt Link to comment Share on other sites More sharing options...
PB2 Posted May 31, 2009 Share Posted May 31, 2009 Nice job Thirsty! Brewing Sugar has its place and there is certainly nothing wrong with using it in your brews. One great thing about using Light Dry Malt, at least for my sense of taste - the brew tends to be drinkable earlier. :wink: Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted June 1, 2009 Share Posted June 1, 2009 ive noticed that paul.......but wasnt sure if it was really happening! (does that make sense?) ........i think ive noticed it too paul! cheers matt Link to comment Share on other sites More sharing options...
Ron L Posted June 1, 2009 Author Share Posted June 1, 2009 Does this mean that using the dry light malt you do not have to put sugar in as recipe says, because my brew is not bubbling as much as with normal sugar brew Cheers Ron L :?: Link to comment Share on other sites More sharing options...
Luke Posted June 1, 2009 Share Posted June 1, 2009 Hi Ron, The yeast really chow down quickly on the simple sugars cause it's easy for them. The yeast need a bit longer (but not much) for all malt brews to condition themselves for consuming the more complex sugars. Because your brew isn't bubbling as much could be a number of things. Maybe the temperature is a bit lower than normal? Your lid might have a small leak? The yeast isn't as healthy maybe? I wouldn't worry, just trust your hydrometer. Link to comment Share on other sites More sharing options...
PB2 Posted June 1, 2009 Share Posted June 1, 2009 Good advice, Luke! Ron, just noticed that you were asking this question in relation to a "Mexican Brew". Assuming it's the "Aztec Gold" recipe. This is intended to be a mid-strength brew with reasonable mouthfeel, flavour but soft bitterness. However, there is nothing to stop you from trying it with 1/2 kg of Brewing Sugar instead. :) Link to comment Share on other sites More sharing options...
Ron L Posted June 2, 2009 Author Share Posted June 2, 2009 Thank you very much everyone you have been more than helpfull At the moment the brew isnt doing a great deal compared to the other normal brews that i have made i only put it down last sat so i will give it a couple of more days and test it Cheers RonL Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted June 2, 2009 Share Posted June 2, 2009 hey ron! some of the beers i have paniced over have turned out to be the best,,,,,,,,cant explain why,,,just happens!! cheers matt Link to comment Share on other sites More sharing options...
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