Maybe I'm crazy, but I want to experiment with using different substitutes for dextrose in brewing.
So far I've had good luck with bickford's cordials in place of dextrose in ciders. It completely ferments out and leaves a slight flavouring behind, then I back sweeten at kegging.
I've been brewing a few beers lately. Extracts mostly. I haven't used dextrose in anything for a while, but would it be completely out of the question to add Thai red bull to a cheap tin of pale ale to see what it does?
If anyone is unfamiliar with it, kratingdaeng is basically uncarbed syrup. You can buy it by the carton in Viet communities. It has to be at least 50% sugar, with added caffeine, taurine and a whole mess of other uppers.
My question is, has anyone tried stranger substitutes for fermentables before, and how did it turn out?
I'm wondering along the lines of a bottle of lime cordial in a mexican kit?
Could it work? And most importantly, will it taste alright?
So far I've had good luck with bickford's cordials in place of dextrose in ciders. It completely ferments out and leaves a slight flavouring behind, then I back sweeten at kegging.
I've been brewing a few beers lately. Extracts mostly. I haven't used dextrose in anything for a while, but would it be completely out of the question to add Thai red bull to a cheap tin of pale ale to see what it does?
If anyone is unfamiliar with it, kratingdaeng is basically uncarbed syrup. You can buy it by the carton in Viet communities. It has to be at least 50% sugar, with added caffeine, taurine and a whole mess of other uppers.
My question is, has anyone tried stranger substitutes for fermentables before, and how did it turn out?
I'm wondering along the lines of a bottle of lime cordial in a mexican kit?
Could it work? And most importantly, will it taste alright?