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  1. A

    Help re “twangy” taste after using dry malt extract..

    I initially tried at room temperature but I think it was too cold as nothing happened. After about 10 days I put a brew belt on about 2 thirds of the way up and it started to bubble. a few days later it was ready for the bottles. Not sure of the exact temp though... Ady
  2. A

    Help re “twangy” taste after using dry malt extract..

    Hi I have recently had a problem with some beer turning out with a “twangy” unpleasant edge to it. The kit would usually have required a bag of sugar to be added to the wart but I instead tried light dry malt extract as I had thought it would give a nicer moor full bodied flavour. The...
  3. A

    priming bottles with malt extract rather than sugar?

    Hi, in the past I have always used a spoon full of sugar in a bottle before capping it. My latest kit suggested half a tea spoon of malt extract instead of sugar. I have just tried a bottle after 6 days and it is flat. I think it is probably because the bottles have been stored in a cold place...
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