what kind of sugar /malt should I add to my brew?

[smudgerinho]

hi guys

can anyone tell me is there a rule of thumb to determine what form of sugar/malt should be used for different types of beer?

different kits call for different sugars, can anyone explain the reasons why? :wha:

 

[BigYin]

general rule is simply to take ANY sugar, and ideally 'invert' it - which means give it a boil - but otherwise, just fire it in and let the yeast do it's work.

You would hope that a dark sugar would maybe add a bit of colour and flavour, but as I've never made beer kits that required sugar to be added for anything other than bottling, I can't really say :whistle:

 

[pittsy]

With sugar it may be 'clean' but too much used and it will thin your beer out (even if strong) where as malt will ferment slightly less and will give a fuller malty taste . The simple kits require sugar often poor results . Better kits require malt extract and the best kits have 2 cans and already have enough liquid malt and can be already hopped (must make sure kit are as fresh as poss , over 6 months quality drops)