Rolls912 wrote:Thanks folks. I’ll boost one of my ferments by 20%.
I’m making a side by side ferment comparison with plain sugar so it will be interesting to see if there is any difference.
I think you will find the only difference is $. HBS will have you believe dextrose is better with beer, and with the lower yeast pitch rate, I tend to agree. Three things different between sugar from Woolies and dextrose are, 1. Dextrose ferments faster, 2. Dextrose ferments more completely and 3. Dextrose is more expensive. For a TPW, the first two are irrelevant as speed to me is not a problem and I believe the more complete ferment is not that great, so point 3 is the clincher. Let us know your results, practical experiments are good.