:beer:
Thankyou Master Brewers for comments.
I have heard a brewing tale that if you cook 500 g of malt and 500 g of sucrose or dextrose you will enhance the brew.
I think this seems like extra effort that is not needed? Or I may be wrong thats why I posted this comment..
Anyway the method is to slow boil the dry ingrediants in a saucepan until it boils set aside to cool and then add the can syrup, then the water.
I do realise this would up the water temperature of the wort resulting in yeast problems especially in lagers etc...
Thankyou brewers for any suggestions to this idea?
Thankyou Master Brewers for comments.
I have heard a brewing tale that if you cook 500 g of malt and 500 g of sucrose or dextrose you will enhance the brew.
I think this seems like extra effort that is not needed? Or I may be wrong thats why I posted this comment..
Anyway the method is to slow boil the dry ingrediants in a saucepan until it boils set aside to cool and then add the can syrup, then the water.
I do realise this would up the water temperature of the wort resulting in yeast problems especially in lagers etc...
Thankyou brewers for any suggestions to this idea?