I purchased this 2.2 lbs can of premier malt extract natural hop flavored extract at a local super market. My grandfather said he made it way back in the day and it was good.
Directions are
empty the contents of the can and 2
lbs of granulated sugar or corn syrup in to the fermenting bucket Boil 1/2 gallon of water , allow to cool slightly and stir in the malt extract/sugar. Then top off with cold water. makes 5 gallons.
What do you think?
Hi,
I have been looking for premier ever since I first read about it a few weeks ago. All the stores in this area are out. The nearest piggly wiggly said that they have been out for 6 months. They have ordered it but they do not receive it. Other stores have eaid that they will order it but then they get no reply from premier malt. Is this a trend everywhere ? I'm in East Texas. Anyone else having problems finding premier? I can't even find an online source.
Baru
I see fresh stock on the local shelves weekly around here.
You are probably having yourself properly looked after by some misguided Bible thumpers, who think that alcohol in ANY form or fashion is a sin, who just happen to also be in the grocery business.
I'm in a dry county, surrounded by dry counties, so I know where of I speak.
Try all of the supermarkets, big and small, in your area.
Warehouse Discount Groceries carry it too.
Good luck with an online source. ec kraus has it but they want over $17 for a 2.2 lb. can of it!!!
you must live in Cullman, I was born and raised there. I live in Franklin Co TN and you can still get the stuff here. Matter of fact I bought a can last week and going to run off a batch myself. here's my recipe 1 can of Premier malt; 1 pack of Liberty Hop Pellets; 2 bottles of Kayo syrup; 1 pack of Windsor yeast; Bring 2 gal of water to boil, Put in Premier malt Hops and Kayo syrup Mix well and put into carboy add 3 gal of water and yeast, put on air lock, wait 2 weeks and transfer to 2nd carboy (2nd fermentation) and wait another 1-2 weeks then bottle this will give you some kick ass brew its better if you wait for at least 2 weeks before you drink it
joetank:
Where in/around Winchester did you find Premier?
Also, you might consider using Golden Eagle Syrup instead of Karo. See www.goldeneaglesyrup.com for details. It is basically corn syrup, cane syrup, honey, and molasses. Canned in Fayette, AL by a family-owned company. I buy mine at the Manchester Wal-Mart.
Last edited by derailedgtr; 03-03-2009 at 03:54 PM.
I've used Golden Eagle syrup in my Premier beers and they turn out great. I deliver to the grocery store that's about 100 yards down the road from the Golden Eagle manufacturer. It's a little tiny place and they make great syrup.
Pogo:
Any chance you would be willing to share your recipes with the group?
Dave:
good to hear Golden Eagle has worked out for you. I have used it to boost an amber ale that's in the keg now and a red ale that is been bubbling along nicely in the fermentor for 4 days now. The crew I brew with in Nashville use it to boost their IPAs. I am thinking about 2 cans of Premier and 1 15oz jar of Golden Eagle plus finishing hops for my next brew for something inexpensive and easy to make with a little less punch/kick. I also haven't decided if I will pitch directly onto the red ale's S-04 yeast cake or use what comes with the Premier cans. Any advice?
All of my recipes, other than the one that comes with the kit, have came from this thread right here.
Other than seeking feedback on ideas I have about recipes, I don't intent to post a recipe until I've tried it, and can vouch for it.
I'm only on my third batch...1) the original recipe, 2) 1 can of PME + 2 lbs. Extra Light DME with the Lager yeast that came with the kit, and 3) just started a batch with 3 cans of PME only, with it's own yeast and water, no boosters/additions of any kind.
joetank -
Did you put the pellets in a mesh bag? If not, what's the best way to filter the hops out? Or, did you ferment the hops, too?
Pogo
You can just pour the pellets into the boiling wort and transfer to the fermentor with no real ill effect, or strain through a sanitized strainer into your fermentor, or use muslin hop bags, or pour the pellets in and, when doen boiling, make a whirlpool of the wort, which causes all of the solids to pile up in the center of the pot, prior to siphoning it into the fermentor. It really depends on how you transfer the wort from the pot to the fermentor. Whole hops (leaf or plug) need to be strained or in bags.
I chill the pot in an ice bath and pour through a funnel (and strainer if needed) into a 6 1/2 gal carboy. my brewing buddies use hop bags and use a pump and high temp hoses into a HUGE counter-flow chiller into 3 to 5 5 gal carboys depending on the amount brewed (15 to 20 gal all-grain batches).
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