Coopers Original series Stout - Amazing stuff!

[mrcpea]

For priming it's not all that critical which you use as the quantity is relatively small. I usually use dextrose for priming but the last two batches I've done I've used plain white tate and lyle and I can't tell the difference. If you've got dex use it, if not use ordinary sugar.

Many thanks.

[widdersbel]

Sorry to ask as I don't know but what would the difference be between dextrose and normal sugar for priming?

"Normal" sugar (sucrose) is a disaccharide compound of fructose and glucose.

Dextrose is another name for glucose.

So the difference is that normal sugar contains fructose, as well as glucose.

Both fructose and glucose are simple saccharides, though, and are readily fermented by ale yeast. Priming with normal sugar may take slightly longer than dextrose, but only slightly.

[brianboru]

Just bought two kits and 2x1.5kg lme cans for 30 euro on homebrewwest.ie think we get a good kit deal over here. Not sure how it is in england etc we have an ongoing price war between the main suppliers don't see the same here but it could be if not kick u a fuss ....

[Manngold]

Sounds like a good deal brianboru. I paid £18 today for 1 can and 1kg of medium malt.