Coopers gives strong beer and a thin finish. How else can they do it but with sugar adjuncts or a cooler mash? I'm far from an expert in these things, but I know that complete fermentability is not always a bad trait for a brewing ingredient.tangent said:But PostModern, I'm really doing that circle of tried and tested rheinheitsgebot which seems to give me (not surprisingly) the malty full ale that I'm after, but this talk of Coopers using an amount in their Pale has me experimenting again.
Me too. The minute amount needed to prime makes very little\no difference to the finished AG. Saw somewhere where it is best used to prime stouts, porters, & other dark beers.peas_and_korn said:I use raw sugar to prime with, and I have no problems