Hi all I have just finished the first fermentation stage for a coopers lager brew. My o.g was 1.040 (before adding the yeast) and my f.g is 1.020. If I was to now add more dextrose would this increase the strength of my brew. I have already put 1.25kg of dextrose in the brew which leads to my second question. Is there better dextroses to use or are they all the same. Thanks