I'm a little confused about this and can't find an answer that satisfies my curiosity... I've found a helpful thread (What does high attentuation actually mean in terms of types of sugar fermented?) ...
I have seen some people online using two kits to make one 23L batch of beer with more flavor than a single kit. If you use one kit to make 23L you add the yeast supplied with it and 1kg of dextrose ...
I'm thinking about making something like Frambozen from New Belgium from brown ale and added raspberries. However it's more of a sipping beer / higher alcohol content than the regular brown ale. ...
So, when I fermented a cider it ended up very dry. I used champagne yeast and only added pure glucose. I then added lactic sugar since I knew that wasn't fermentable by the yeast I used. I also have ...