bigfeetbrewer
New Member
Hi everyone, I'm pretty new in this, just finished my first batch (Coopers Lager) and turned out a surprisingly tasty first experiment. I followed most of the instructions, adding the brewing sugar and later used the carbonation drops.
But for the next batch, I have only the hopped malt concentrate can and the yeast (no brewing sugar or carbonation drops, as sold in the "complete brewing kit" from Coopers). I've been reading and some sources recommend to avoid using sugar (corn), but others even mention the use of table sugar. I think the purist's option would be DME, but that means waiting, maybe months, till I can get ahold of that, and I'm a little impatient. Would I get fermentation if I just use the can and yeast?? (That would mean low alcohol content, right?) or you recommend corn sugar??
Also, for priming, considering a worst case scenario where I cannot find corn sugar, would table sugar do??
I've read some other posts that have been helpful, but would like to get it clear for this particular case.
Thanks a lot!
But for the next batch, I have only the hopped malt concentrate can and the yeast (no brewing sugar or carbonation drops, as sold in the "complete brewing kit" from Coopers). I've been reading and some sources recommend to avoid using sugar (corn), but others even mention the use of table sugar. I think the purist's option would be DME, but that means waiting, maybe months, till I can get ahold of that, and I'm a little impatient. Would I get fermentation if I just use the can and yeast?? (That would mean low alcohol content, right?) or you recommend corn sugar??
Also, for priming, considering a worst case scenario where I cannot find corn sugar, would table sugar do??
I've read some other posts that have been helpful, but would like to get it clear for this particular case.
Thanks a lot!