GhostShip
Junior Member
Before I start my second kit, I wonder if someone could just briefly explain malt extract to me. I keep seeing it in Wilkos and would appreciate some guidance.
As I understand it, it is used as a direct replacement for sugar (gram for gram) but adds a malt flavour to the brew. Is this correct or does it have other properties? Will it add some carbonation in the way that the sugar should?
On the basis that I'm doing basic kit brewing, the only place I can really add it is just before secondary fermentation - and that's only going to be around 100g or so. Is this quantity likely to make any difference to the final taste, or would I be wasting my time?
Many thanks for any help.
As I understand it, it is used as a direct replacement for sugar (gram for gram) but adds a malt flavour to the brew. Is this correct or does it have other properties? Will it add some carbonation in the way that the sugar should?
On the basis that I'm doing basic kit brewing, the only place I can really add it is just before secondary fermentation - and that's only going to be around 100g or so. Is this quantity likely to make any difference to the final taste, or would I be wasting my time?
Many thanks for any help.