Rounder999
Active Member
- Joined
- Sep 30, 2008
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Last week I started my very first brew, A True Brew Amber Ale and transferred it to my secondary today.
1 can Muntons Hopped Lme
2# Muntons LDME
1 oz UK First Gold Hops
30 min boil
1/2 tsp Irish Moss last 10 minutes
6gr Muntons standard Yeast
OG 1044
FG 1014 (Currently in Secondary)
Target FG 1006 ( wil it make it in the secondary?)
8 days in Primary
Bubbling at the rate of 1 BPM in secondary
I had very good yeast floculation, and I don't think I lost more than a quart.
Today I made the exact same recipe but added 1 # dextrose. OG is 1045
Can I expect a better attennuation from the 1# of Dex? Does Extra Sugar mean extra ALCOHOL? More important will this damage my beer?
1 can Muntons Hopped Lme
2# Muntons LDME
1 oz UK First Gold Hops
30 min boil
1/2 tsp Irish Moss last 10 minutes
6gr Muntons standard Yeast
OG 1044
FG 1014 (Currently in Secondary)
Target FG 1006 ( wil it make it in the secondary?)
8 days in Primary
Bubbling at the rate of 1 BPM in secondary
I had very good yeast floculation, and I don't think I lost more than a quart.
Today I made the exact same recipe but added 1 # dextrose. OG is 1045
Can I expect a better attennuation from the 1# of Dex? Does Extra Sugar mean extra ALCOHOL? More important will this damage my beer?