Post
by Matt12398 » Tue Jan 07, 2014 12:15 pm
Dave S wrote:Matt12398 wrote:Dextrose stems from an old name for glucose and is a highly fermentable monosaccharide. It's a very simple sugar.
When using sugar I've adds mine 45 minutes before the end of the boil.
I think the conclusion is inconclusive. I guess it boils down, (pun not intended) to what works for you. I seem to recall that early additions can affect hop isomerisation, but I could be wrong. I know that with Worthington White Shield for instance, the dextrose gets added at the whirlpool stage
Yes I agree. I'm not sure if 45 minutes is the right time but it's what I was advised but that person didn't know why either.
