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Quick question for you guys I brought a coopers Draught the other day and im not too sure what kind of sugar to us for fermentation. There's either Brewing sugar or there's Brew Enhancer 1 im still kind of new to it all so im not sure what to use. Also would anyone recommend anything ells to mix that they like. And also again, this is my first try at Draught is 20-25c fine. Thank for looking guys

Go with all malt, either 1 kg of ldme or 1.5kg of light liquid malt and use a saflager at about 12*C if possible, if not just go with the kit yeast between 18-22*C

of the two you mention though, BE1 is the pick.

Coopers Brewing Sugar is majority cane sugar (sucrose) which, in my opinion, makes beer taste dreadful. people describe the taste it imparts as "cidery" but I reckon that's far too flattering. It's more like the aftertaste to raw ginger, but not in a good way.

If memory serves, the yeast has to break down the sucrose into simplier sugars before it starts to eat it, and it's believed that this causes the off-flavour. Although I have read other explanations.

BE1 replaces the sucrose with dextrose, a more simple sugar for the yeast to digest.

NickMoore wrote:of the two you mention though, BE1 is the pick.

Coopers Brewing Sugar is majority cane sugar (sucrose) which, in my opinion, makes beer taste dreadful. people describe the taste it imparts as "cidery" but I reckon that's far too flattering. It's more like the aftertaste to raw ginger, but not in a good way.

If memory serves, the yeast has to break down the sucrose into simplier sugars before it starts to eat it, and it's believed that this causes the off-flavour. Although I have read other explanations.

BE1 replaces the sucrose with dextrose, a more simple sugar for the yeast to digest.

Well it basically makes it taste like shite! Go to a good hbs first if you can and read up on here. If you persist at it you'll end up with great beer.

Thanks eveyone ill use the BE1 then Any other suggestions

one4stevo wrote:Thanks eveyone ill use the BE1 then Any other suggestions

If you'll be brewing in the next few days/weeks, keep it as cool as you can. I am getting really good results keeping mine between 18 and 20 degrees Celsius.

The longer you leave it after you've bottled it, the better it will be. I am forcing myself to progressively taste a recent brew as it ages as an education exercise. I think ageing beer is like compound interest. Longer is more is better.

My experience -

Coopers Draught on 1Kg Dex - damn fine drop at 20c

Coopers Canadian Blonde on BE1 - died and failed on 1024 at 20c

Best results so far are on 500g dex + 500g ldme

Primed on dex makes great 3 week olds but all head 5 week olds

Castor sugar prime report due next week.

Cheers, Geoff.

one of my favourite kit and kilo brews is a Coopers Draught with 500g light dried malt and 500g dark dried malt, also steep in hot water about 20g of fuggles.

Wow thanks everyone for your help really appreciate it all