I did my first brew over the weekend and I'm pretty sure I messed it up.
The guy at my local brewer's store sold me a can of cooper's english bitter and a 1kg bag of dextrose. He told me that was all I needed. When I got home I noticed the requirements were of 500g of light dry malt and no sugar, but I figured the guy at the store knew what he was talking about, so I just mixed the can with the sugar in hot water (like I had seen on youtube). I then added the mix in my fermenter with cold water and added the yeast.
Now that I've been doing some reading I'm not so sure I should have added the dextrose. I would like to know if this is going to be a flop before I waste more time bottling the brew. Any thoughts on adding sugar like this to a pre-hopped malt extract?