Just brewing kits at the moment , mainly coopers lager kits and some beers, never used the 1kg of sugar as advised by others.
What would be the effective of,
1: completely leaving out the sugar?
2: substituting the 1kg of sugar for 1kg of spray dried malt.
Without the sugar will I still get fermentation ?
What would be the effective of,
1: completely leaving out the sugar?
2: substituting the 1kg of sugar for 1kg of spray dried malt.
Without the sugar will I still get fermentation ?
