jzani
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Recent moves into extract brewing have left me wondering about dextrose. Is the only reason you add this to a brew because it is cheap and fermentable? Surely if this is the case, if I am trying to make a high quality brew (without investing in all grain setup- yet) then using better quality ingredients like malt extract etc. would result in a nicer drop.
I know that adding dextrose will up the OG and therefore the final ABV, but is this the only reason you would add Dextrose to a brew, or does it impart any sort of characteristic also?
I know some of the more experience AG brewers will have opinions on this and I'm interested to know what people reckon
Juz :icon_cheers:
I know that adding dextrose will up the OG and therefore the final ABV, but is this the only reason you would add Dextrose to a brew, or does it impart any sort of characteristic also?
I know some of the more experience AG brewers will have opinions on this and I'm interested to know what people reckon
Juz :icon_cheers: