Hi guys i have read some of your post about this topic and it caused some heated discussions on the board and i dont want that to start again but i have just done my first brew useing dry extract and have found it to have some quite interesting results first i brewed a coopers dark ale and because i like a strong alcohol content i used 2 kg of dextrose i started with a stating spg of 1.062 and then the next day it was fermenting so hard it nearly blew the lid off ( i dont have a bubbler just a bucket) and foam all dowm the side of the bucket for 2 days and at day 4 my spg 0.998 and day 5 the same so i have bottled it acording to my calculator it has a alcohol content of 9.1% and i tasted not too bad when bottled
so my question has any one here used this extract on dark ales before and what was the results i will post my results ( i can under stand that using this extract would make pale beers bland and tastles but what about the realy strong dark stuff)
P.S. i only ever ferment to 18 ltrs not 22ltrs
so my question has any one here used this extract on dark ales before and what was the results i will post my results ( i can under stand that using this extract would make pale beers bland and tastles but what about the realy strong dark stuff)
P.S. i only ever ferment to 18 ltrs not 22ltrs