jim_reaper1066
Well-Known Member
I brewed a batch of Muntons Irish stout using only the malt extract and 1 kg of corn sugar, and although it tastes like a nice stout it still has that "apple" tast from the sugar and not as much body as Im used to with stouts.
I want to brew this again and was wondering how to give it more body. Should I add 1 kg of the Muntons dark spray malt extract in place of the corn sugar, or double up and use 2 cans of malt extract with nothing else?
Also, I know a lot of the syrup malt extract are advertised as no boil, but I have always boiled these in a gallon of water to dissolve and steralize the bulk corn sugar. Will the boil drive off any of the hops flavor or aroma in pre-hopped kits?
Not too tough to tell im still a newbie brewer even after using kits for years.
I want to brew this again and was wondering how to give it more body. Should I add 1 kg of the Muntons dark spray malt extract in place of the corn sugar, or double up and use 2 cans of malt extract with nothing else?
Also, I know a lot of the syrup malt extract are advertised as no boil, but I have always boiled these in a gallon of water to dissolve and steralize the bulk corn sugar. Will the boil drive off any of the hops flavor or aroma in pre-hopped kits?
Not too tough to tell im still a newbie brewer even after using kits for years.