What's the difference between Dextrose and Glucose?

Tips, tricks and techniques regarding brewing with beer kits or extract, steeping grains, and partial mash

Re: What's the difference between Dextrose and Glucose?

Postby southernoise » 20 Feb 2008, 22:15

Hunty wrote:hmm, avoid glucose, dextrose, fructose.

always go for maltose when brewing beer. :wink:

reminds me of my chemistry professor at University , who was trying to establish the structure of a complex sugar he had discovered. He hadn't succeeded after 5 years, so he ended up calling it "godnose". :lol:

Hunty


but Hunty sir... you've gotta cut em dry maltose extract with some dextrose when doing extract... beer's too sweet with 100% dry malt.
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Re: What's the difference between Dextrose and Glucose?

Postby Hunty » 21 Feb 2008, 07:30

but Hunty sir... you've gotta cut em dry maltose extract with some dextrose when doing extract... beer's too sweet with 100% dry malt.


hmm, shouldnt be mate, not if your getting the correct attenuation with your yeast .... the non maltose sugars you add are really just for alcohol, they contribute very little to the body and character of your final beer.

if you find the beer too sweet using 100% malt, I'd add more hops.

Hunty
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Re: What's the difference between Dextrose and Glucose?

Postby solidghost » 21 Feb 2008, 08:40

Nottingham yeast is a high attenuation yeast. Should produce a dry beer. That's what I read from reviews on this yeast. And thanks to Raymond for recommending it to me.
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Re: What's the difference between Dextrose and Glucose?

Postby southernoise » 21 Feb 2008, 15:54

Hunty wrote:
but Hunty sir... you've gotta cut em dry maltose extract with some dextrose when doing extract... beer's too sweet with 100% dry malt.


hmm, shouldnt be mate, not if your getting the correct attenuation with your yeast .... the non maltose sugars you add are really just for alcohol, they contribute very little to the body and character of your final beer.

if you find the beer too sweet using 100% malt, I'd add more hops.

Hunty


hmm... but wouldn't the residual sweetness will be there as an aftertaste?

probably the sweetness could be due to my fermenting temperature bring too cold and the yeast got sluggish. oh the variables.

Gotta find time to brew another one soon.
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Coming up: Uruk-hai IPA
Fond Memories:
American Pale Ale, tweaked from Jamil's Brewing Classic Styles page 134
Dirty Water Brown, tweaked from Jamil's Brewing Classic Styles page 141
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