Premier malt extract - Page 19

RangerBob · 11-03-2009, 08:51 PM

Made a 5 galion batch of molasses beer one time. Didn't have any hops at the time and it sure needed some. Might try it again now that I have some. Read that Geo. Washington used to drink it. It wouldn't have been too bad. Try and prime a batch an see. Don't think it would be bad. Going to boil 2 or 3 black licorice stick candies in my next pot just for fun.

oltradplanter · 11-03-2009, 09:09 PM

that sounds like a fun endeavor. This molasses should roundout the hopped Premeir malt extract light that was prepped up. I have found some sources for hopps near so i will work on that for the next batch. Molasses beer is a taste concoction I have had it before but only commercial. Now a fun treat would see what can be made that is close to a blackened voodoo beer.

gunnyg · 11-04-2009, 02:19 PM

I cannot understand why you folks think PME is so great; after all, it is just another brand of LME isn't it?
Especially since it's so hard to find.

oltradplanter · 11-04-2009, 02:47 PM

THe main reason I talk about it is that it is very easy to find down here in this part of Alabama. I can walk into the grocery store and get 10 cans on any given day... Its not a bad malt, Its extremely versitile and the results so far aren't bad. For me its like your first cigar....you start with one brand enjoy it move to another check it out and go back time to time to the one you started with. Plus its great to check notes with others who are working with it. Have a great one from the deep south.

jcobbs · 11-04-2009, 03:02 PM

PME has a fascinating history as well, dating back to pre-Prohibition days. It's well worth taking the time to read about it online. It's a shame it's not available in more places, but for a lot of us it's definitely more convenient than a trip to the LHBS. Actually I work fairly close to my LHBS, but since they're the only game in town and they know it, they're a little pricey. PME is a handy alternative when you need a basic hopped malt for a simple beer or a batch of Graff. I'm trying to at least buy enough along so that my grocery store will keep carrying it.

gunnyg · 11-04-2009, 04:11 PM

I live in central Fla w/no LHBS and no brewpubs, etc.
About a year ago now, I did ask the mgr of my local Publix to order me some Dogfish 60--he did it!
I notice now that D60 is now regularly stocked on their shelves--so personal requests do work sometimes.

I go up to Atlanta every few months, so I do have access to well stocked liquor stores, restaurants/brewpubs, and a good LHBS in Alpharetta.

oltradplanter · 11-04-2009, 05:38 PM

I am sure that the publix grocer could get it for you. In this area a good many of the folks still cook with PME in breads and such.... Glad it is here.

jcobbs · 11-04-2009, 06:47 PM

It's mostly carried in the small chains and independent grocers I think--Foodland, Piggly Wiggly, Lucky's, Hometown Grocers, etc. I'm no expert on the grocery business, but the majority of those stores are so similar in their product lines I tend to think at some point up the distribution chain they're getting a lot of their stuff from the same place. You might check some of the small local grocery stores if you have any around--it's usually stocked near the syrup & molasses.

oltradplanter · 11-05-2009, 10:49 PM

Beer that was in the fermenter was bottle off a few days ago (two) and decided to try the beer. It has a nice foamy head on it and the brown sugar in the fermenter did its thing. The finish is bitter the issue i have now is the middle seems week...I believe this is where soaking some grains in the wort before the boil in a long steap will help this nicely...I do like it just still seems like carbonated thick apple juice with foam...and a kick. It is young too... seeing that it needs two weeks in t he bottle.

jcobbs · 11-08-2009, 05:02 AM

I just bottled my 2.5 gallon PME batch and I was waiting to see how it turned out to see if this "DIY Beer Kit" was worth mentioning or not. Seems to be going OK, so I thought it might be safe to share it with the world. Here it is:

**Note** This is not intended to be a real craft beer. Just something to try if you're in the mood for something easy, have limited space/time/money, all your fermenters are full, etc, etc. I've done this exactly once, so YMMV...

1 - 2.5 gallon container of spring water (the square kind with a spigot)
1 - 2.2 lb can Premier Malt Extract - light hopped
1 - package Munton's Ale Yeast (or you can use the yeast that comes with the PME if you feel sure it's fresh)
2 cups table sugar plus some for priming
24 - 12oz plastic soda bottles, cleaned & sanitized
1-airlock with rubber stopper (rubber is important)
1- sharp knife

Break the seal on the spigot of the water container and drain about 1.5 gallons into a clean container. Heat 3 quarts of the removed water to a boil and remove from heat. (Optional: you can do this as a no-boil beer; just put 3 quarts of the water into a sanitized gallon jug.) Add the can of malt extract and the sugar; shake/stir vigorously until completely mixed and there is no extract residue clinging to the bottom of the container.

Clean and sanitize the top of the water container on the outside. On the top of the container, use a sanitized sharp knife to cut a 1" hole, making it as perfectly round as possible. Pour the malt/sugar/water mixture back into the container through the hole and top up with remaining water, leaving about 1 to 1-1/2" of head space. When the wort has cooled to about 80 degrees (if you did a boil,) pitch the yeast. Seal the hole with airlock & stopper. It is important to use one of the white rubber stoppers--the silicone kind are too firm and will not make a tight seal. Rubber stoppers are flexible enough to accommodate imperfections in the shape of the hole.

Ferment until airlock activity stops and you can see through the container that the yeast has dropped. (1-2 weeks). Clean and sanitize 24 12oz plastic soda bottles (Dr. Pepper works best). Prime bottles with 1/2 tsp table sugar per bottle and fill from the spigot on the water container. Condition in a dark place. When bottles have become rock-hard, wait one more week before chilling & serving.

When you're finished bottling, throw the fermenter away. When you're finished drinking throw the bottles away. No racking, no hoses, no capping, no boiling (if you prefer), no mess. You're done. You can make this and drink it while all your carboys are full of mead & apfelwein that's taking forever to age. Or while all your fermenters and kegs are full of that really good beer you're making for the holidays. If you have an extra airlock & stopper and you live near one of those country stores that carries Premier Malt, you can do the whole project without even a trip to the LHBS. Good luck!