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Old 10-22-2008, 11:39 AM   #1
Nov 2007
Posts: 44

I specialise in UK style real ale.

This stuff would work out at about 10p / pint extra I think

What is it? Is it worth the money? Is there a cheaper way to get the same effect?

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Old 10-22-2008, 01:11 PM   #2
menschmaschine's Avatar
Jun 2007
Posts: 3,272
Liked 41 Times on 33 Posts

I hadn't heard of this before so, here's a quote from a site as to what it is:
Enhancer contains 1kg of a blend of spray dried dextrose and spray dried malt extract which is simply added in place of sugar to any beer kit. It enhances the natural flavour of the kit
It looks to me like it's just corn sugar and DME. Depending on what kind of "sugar" it's replacing, it may change the flavor from what the recipe intended. If there was a reason to use it, you could just make this yourself for a lot cheaper.

For any sugar in my UK ales, I like Lyle's Golden Syrup.

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Old 10-22-2008, 01:14 PM   #3
We get it, you hate BMC.
Coastarine's Avatar
Apr 2008
New Bern, NC
Posts: 2,516
Liked 27 Times on 22 Posts

Sounds like it might be marketed toward the aussie style "homebrewer" (to be differentiated from the "craft brewer") maybe as an alternative the the kilo in a kit & kilo batch.

On the other hand, maybe its trying to be a better priming sugar?
SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
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Old 10-22-2008, 02:59 PM   #4
Sep 2007
Sheffield, UK
Posts: 1,275
Liked 14 Times on 11 Posts

I've used it before - as MM says, it's a mixture of dried malt extract and sugar, and falls between the two both in terms of price and quality. Whether it's a good idea for you to use it depends on what you're after. If you just want to add 1% of alcohol to your beer and you don't much care about the recipe beyond that, then it's fine. It would be a little more expensive than using granulated sugar, but it would be less likely to contribute a slight cidery taste to the beer. If you wanted to make the best beer you could, I'd forget it and use dried malt extract instead. This would give a less thin beer, and would leave more pleasant residual sugars in the final product.

If you post your recipe we'll be able to give you more specific comments.
Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter

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