Up to 10% of the fermentables can come from sugar and you won't really notice it . . . . . Despite what any book says :lol:shearclass said:Cheers Aleman, that gives me confidence i haven't spoiled it.
What is the 10% rule?
happyhoppytaff said:the brew i have in the tub at the moment is a geordie bitter. i used a kilo of demerera sugar *and* i threw in a 400g jar of holland and barret malt extract. i was hoping to get a bit more strength and not lose flavour.
having read some of the replies i am bit worried this beer will be a bit on the thin side. it is taking ages to ferment, 12 days and counting-current abv is about 1.013. im hoping itll be ready soon.
once its drinking ill post here as to its quality
also, so is the dark side kit brewing? if so ive been using this forum colloquialism wrongly in other posts :?