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Chris Taylor - Thanks for that, it's given me a good idea of where I am and where I should be heading to improve my beer in the future. justsomeguy - 6KG eh, that's a fair amount. Did you bottle it ?

Thanks for that boingk. That's given me a good idea of where to go to from here. I'll try a version of your recipe. Is the brand/type of larger kit important at all ?

Thanks for the info guys. I'll check out those calculators too. dr K - So avoiding the use of high levels of malt extract is a good start for avoiding acetaldehyde production. What else ?

hmm okay interesting. Because malt isn't fermentable does this mean I shouldn't decrease the amount of sugar by the same amount of malt added ? (e.g. 500g malt and 500g sugar doesn't equate to 1KG of sugar in terms of alcohol content). So if sugar (sucrose) isn't to be used as a primary...

I'm not trying to brew a beer with a ridiculously high alcohol content - that was not the question. So thank you citymorgue2 and Chris Taylor for actually contributing. Chris Taylor - So you say a beer with more sugar (sucrose) will have less body and taste drier ? And will adding malt increase...

Hey, Was just wondering how much sugar I'm able to put in the initial fermentation without having issues with incomplete fermentation and/or high alcohol content damaging the yeast ? Cheers.