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Jumping in kinda late here, but for the record... The type of sugar you put in your tea/coffee is sucrose, not glucose. Sucrose molecules are made up of a glucose and a fructose molecule bonded together. See: https://en.wikipedia.org/wiki/Sucrose Invert sugar (eg golden syrup) is glucose and...

I don't know in general, but the first batch I brewed was using long out of date LME, and I had problems with attenuation. Although, that batch had a much more serious problem with "extract twang". I wrote that batch of as a learning experience in the end - poured it down the drain.

Nope, I've not tried it for brewing (though it's on my todo list now you've thought of it :) ) I do a fair bit of Indian cooking, which is why it's in my cupboard. It's usually in such small quantities in curries that is probably makes no difference (compared to normal sugar)... I think I only...

If it helps your calculations, jaggery is only about 70% sugar (and is probably pretty variably around that number). The rest is moisture, ash and various other things. http://en.wikipedia.org/wiki/Jaggery (Good choice, BTW - I love the flavour of jaggery.)

Thanks, it certainly gives me something new to think on! I feel like I've been doing a tonne of reading about homebrewing the last few weeks, but this is the first time I've heard of hop-bursting. Quick google suggests the idea is to stack the hop additions to the end so that you get a softer...

This is my third ever brew, second extract. I wanted something shocklingly hoppy. I found this, which really appealed. It's simple, slightly brutal looking, and seems to have pleased a lot of people: https://www.brewtoad.com/recipes/citra-single-hop-ipa Though I've made a few mods to account...

Hi seaeale, I'm not an expert (planning my 2nd extract brew this weekend!), but I think the main reasons are: Hop utilisation (the fraction of the bitterness the boil extracts from your hops) depends on gravity. The higher the gravity, the more slowly the bittering acids dissolve, and...