Subject: Adding sugar??
Date: 1989-01-03 14:01:59 GMT
I bought ingredients for my second batch this past weekend. I got a kit
for Laaglaander's Irish Stout (chosen fairly at random). Reading the
instructions, I noticed that it said to add sugar to the malt before
fermentation. The little bit of reading that I've done has suggested that
this is not a good idea, because sugar can give a 'cidery' taste to the
beer. This last was in some of the stuff I got from Williams when I got
my kit, so I don't know how true and/or noticable it is. The Laaglaander
kit came with advanced instructions as well. These said that you could
eliminate sugar (in the fermentation) if you used two cans of malt. Is
this worthwhile. From what I've read, I'd say yes (probably), but I'd
like some expert advice.
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