Hi,
I think the problem with adding maltose up the alcholol level that is alters
the malt - hops balance? That is with just pure maltose you a re altering
the taste.

To me rather than add some of the more expensive spray malts with hops, I
have been buying two cheap kits in tins (like coopers) and combining them
into one brew.
I have found it to be very effective especially for stouts and draughts.

Try adding mash grains to a kit too. I found that to be a easy way to
fortify the guts into it.


Cheers


"Al Klein" <rukbat@Webdingers.com> wrote in message
news:r4u871pkqfrstnn6dmln3ab8bek48r6570@4ax.com...[color=blue]
> On Mon, 25 Apr 2005 18:29:24 -0400, default <default@defaulter.net>
> said in alt.beer.home-brewing:
>[color=green]
>>I stick with maltose, but that's mainly because there was a lot of
>>propaganda about cane sugar causing a cidery taste. It is entirely
>>possible that maltose masks the cidery taste that would be present in
>>all beer except for the masking effect.[/color]
>
> The cidery taste is mainly due to old kits that, coincidentally, told
> you to add sugar. (It's cheaper to get the alcohol content up that
> way than for them to add more extract.) It's the "old" part that
> makes the beer cidery-tasting. Sugar, whether malt, corn sugar, milk
> sugar or table sugar, won't do it. Using anything other than malt
> *will*, however, make the beer "thinner" tasting.[/color]