Phil_MG
Active Member
- Joined
- Oct 11, 2011
- Messages
- 80
- Reaction score
- 0
I've read in the "How To" section about using different types of sugar for different effect, IE normal sugar is ok, but glucose is better, and spray malt better still.
I've got a box in the cupboard which says on it "Glucose" and underneath in brackets "Dextrose powder". Forgive me I'm mistaken, but aren't they two different things? I've read that dextrose isn't much good as a priming sugar as it doesn't ferment, but can be used sometimes for stouts or other things which you want a bit of sweetness to, without being fermented.
So what type of glucose do I actually need then if there's more than one type of glucose? I'm doing a Czech pilsner if that helps anyone to make a recommendation?
I've got a box in the cupboard which says on it "Glucose" and underneath in brackets "Dextrose powder". Forgive me I'm mistaken, but aren't they two different things? I've read that dextrose isn't much good as a priming sugar as it doesn't ferment, but can be used sometimes for stouts or other things which you want a bit of sweetness to, without being fermented.
So what type of glucose do I actually need then if there's more than one type of glucose? I'm doing a Czech pilsner if that helps anyone to make a recommendation?
