Until reading this posting I had never heard of them, so I guess I have my answer ! :hmm: Is it worth using the dried malt extract in secondary fermentation or would normal brewing sugar be just as effective ?
Thanks for that info, would that be why I've been experiencing that 'homebrew twang' as I 've been using dried extract malt on the kits before transfering into the barrel ? :?
Just a quick question on the initial stages of your brewing here, do you not need to add some form of sugar such as dried malt extract before the yeast is put in ? :wha:
