Premier malt extract - Page 17

oltradplanter · 10-29-2009, 01:07 AM

would someone explain the use of crystal malts.....If i have malt extract why add the other...curious and still green horn?

Guinness · 10-29-2009, 02:46 AM

Great thread - I love the history behind this. A hearty tx to the OP, and I hope he and his grandfather enjoyed much of it.

I'll have to keep an eye out for it, does anyone know of a Canadian supermarket chain that carries it?

oltradplanter · 10-29-2009, 03:57 AM

It is made in Canada.

oltradplanter · 10-29-2009, 07:13 PM

the Fermentation has slowed a bit not as rapid as yesterday when it blew the lock that morning...gray stuff ...that krasen thingy is forming and the bubbles are still rolling very interested in how this turns out with the way the extract was added. Glad to know now that malt cyrstals add more carmel to it ...

derailedgtr · 10-30-2009, 05:01 PM

Quote:

Originally Posted by oltradplanter

would someone explain the use of crystal malts.....If i have malt extract why add the other...curious and still green horn?

sure. Other malted grains, like Crystal 120 or Carafa I or Black Patent Malt, will add flavors, aroma, and coloring to your beers. check out www.brew365.com for descriptions of several base and adjunct malts (and hops too). www.northernbrewer.com has some good descriptions of what different malts and hops taste and smell like as well.
Get your hands on Charlie Papazian's "Joy of Homebrewing" for even more information. He actually has some recipes that call for premier malt extract in that book.

wilserbrewer · 10-31-2009, 06:16 AM

Quote:

Originally Posted by oltradplanter

would someone explain the use of crystal malts.....If i have malt extract why add the other...curious and still green horn?

Crystal or caramel malt will add flavor and body that are sometimes not available in prepared extract. Easy to do, crush grain and then just steep it at 150 - 160.

RangerBob · 10-31-2009, 06:47 AM

I found this thread way back in the middle of June and have been keeping up on how everyboby has done with the PME kits. At last, I got my 2-5gal. carboys going a couple days ago, using the instructions on the can. Except for the bentonite. I remembered the last time I made this stuff, that there was a slight grain haze to it and I was hoping for a clearer beer. Won't hurt to try anyways. Should have taken a hydrometer reading but it shouldn't be too important on this end. I will take one to be sure that it doesn't get bottled too soon though. Don't believe how cheap some of you folks get this malt for. I can drive to the Premier Plant in 45 minutes and I had to give $9.50 a can...and that was a 2 case order to boot. Got tht "Light" "Hopped Flavor". Wish I would have gotten 1 case without any hops so I could double up, 2 cans to 5gal. without over-hopping it. Oh well. Hind sight is always 20/20.

Today I noticed that Premier isn't using the same type of yeast that they used the last time I made some. 35+ years ago. The old type must have been a lager because it fermented on the bottom of the carboy. The kind I got with this batch floats on top. Should be an ale yeast?...Guess ale yeast would be easier to care for if the weather is warm. Got an old freezer and a batch of real lager yeast to try later, when I get a thermostat control. Or the $$ to buy one with.

Was going to bottle it up in 32oz. "Quart" bottles". These are the real deal too. A buddy who used to brew, gave me a gaggle of em. My problem is I don't know how much priming sugar to use in the bigger bottles. Seems like 1 level tsp. should be about right. I realy don't want to guess though. Is there anybody out there that knows for sure how much to add? I be beholding to ya....

RangerBob · 10-31-2009, 07:08 AM

Quote:

Originally Posted by oltradplanter

the corn syrup is sure fine wondering what this stuff will be like...was rather a purist...1 can of PME light (hopped)(that is what the grocer had), 1.5 cups of corn syrup, 4 gallons of water and what ever yeast they had in the lid of the can. The hope is a english style ale. have no clue what this will taste like...open to hints ....

With only 1.5 cups of corn syrup, isn't this going to be sort of on the watery side or is that how sweet it is compared to sugar. 5 cups of sugar in mine. You might be able to beef it up if you have a bigger size fermenter. Just wondering...LOL

revbish · 10-31-2009, 08:38 AM

Ranger Bob,
Don't prime the finished beer by putting sugar directly in the bottles. Rack the finished beer into a "bottling bucket" that will hold the whole batch, then stir in the complete amount of required priming sugar, boiled for a few minutes in a little water, to the bucket. That way, all the bottles will be uniformly carbonated just the right amount.

RangerBob · 10-31-2009, 09:48 AM

You're right about that "REV". Not only will it come out more consistent, it's faster too. With only 20 bottles per 5gal. it's not too bad. Right now I have a batch of Welch's goin in my primary fermenter and it's the only clean bucket I have and haven't used for fish. At 14%, you should see the airlock on it. "It's Doin The Dance". Liked that story about the jug you left in the car....LOL That's like something I'd do. You got anything brewing now? I had to make some beer to drink while I waiting for the wine to age. The house is getting a unique smell to it now.....Bob