chesterdesmond
Member
Hi all. Have made an IPA from canned extract. Due to some (questionable?) advice from an employee at the local brew supplier I used 500g (about a lb) of Amber Dry Malt Extract in my wort and that is all for sugars\yeast munchies other than sugar at bottling time. I should add that the directions called for 1 kg (2.2 lbs) of corn sugar, but unfortunately I didn't read them due to the "just do this-this and this" directions I got from the store. Seems weird they would sell it in bags which are half the size you need.
Anyway, this batch has been bottled so it is too late to change anything now, and I am quite willing to just see what happens, but I have another batch in the primary now using the same small amount of DME and was wondering:
should I try and add something more at this point or just see what happens again. I'm trying to get a few batches bottled quickly so don't necessarily have the luxury of learning from past mistakes.
Has anyone made a successful batch with such a small amount of sugars?
Thanks
Anyway, this batch has been bottled so it is too late to change anything now, and I am quite willing to just see what happens, but I have another batch in the primary now using the same small amount of DME and was wondering:
should I try and add something more at this point or just see what happens again. I'm trying to get a few batches bottled quickly so don't necessarily have the luxury of learning from past mistakes.
Has anyone made a successful batch with such a small amount of sugars?
Thanks