Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Double LME + sugar = ????
Reply
 
LinkBack Thread Tools
Old 10-04-2012, 06:14 AM   #21
Ogri
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Osaka, Japan
Posts: 829
Liked 75 Times on 71 Posts
Likes Given: 47

Default

I've never used the Coopers carbonation drops so can't offer any experience/opinion there. I just use regular table sugar for priming my bottles.

5 Oz sugar for a 5 US gallon (19 litre) batch. Mixed with about 400 ml boiled water, cool down a bit and add to bottling bucket. Rack beer over sugar solution in Btlng Bckt and start bottling.

__________________
Ogri is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 10:30 AM   #22
nvs-brew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 124
Liked 1 Times on 1 Posts
Likes Given: 35

Default

Just tasted both and they taste good, I've dumped all my hydro samples till today, silly of me, but you learn things everyday!
Happy with everything taste wise so far, but yeah just the alcohol % that disappointed me!

Onwards and upwards they say!
More research to do.

So what is the best way to boost my %? Sugars?

__________________
nvs-brew is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 11:06 AM   #23
Ogri
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Osaka, Japan
Posts: 829
Liked 75 Times on 71 Posts
Likes Given: 47

Default

Quote:
Originally Posted by nvs-brew View Post
So what is the best way to boost my %? Sugars?
In a word, yes.

Malts are sugars. Standard white cane sugar ferments out 100%. Malts ferment to a lesser degree leaving behind long chain sugars which give the sweetness, body and mouthfeel to your beer. Ideally you want your grain bill, the total amount of fermentables (plain sugar and malts) at 70%, or better, malts and up to 30% simple sugars. Sugar fermenting 100% leads to alcohol but no flavour hence a dryer product if used in large quantities.

So, if, for example you had a 1.7 Kg can of Cooper's IPA, a 500 Gr bag of Dry Malt Extract and less than 1 Kg of simple sugar you'd be ok. If you wanted more alcohol it's best, flavourwise, to chuck in another 500Gr bag of DME. Having decided to do that you'd be wise to think about doing hop additions to balance the sweetness resulting from the malt additions.
__________________
Ogri is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 11:12 AM   #24
nvs-brew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 124
Liked 1 Times on 1 Posts
Likes Given: 35

Default

Awesome info, yeah I've started out pretty much package standard stuff, best I start to get into the more individual parts

__________________
nvs-brew is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 03:22 PM   #25
Gab1788
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Springwood, Nsw
Posts: 77
Liked 8 Times on 6 Posts

Default

Hi MBA brew,

I'm in Aus as well and I know exactly what you are doing.
I didn't fully read all the previous posts so if the has already been mentioned I apologise.
When I first started I did heaps of those coopers cans with either BE1 or BE2 added as the extra kilo of sugar/ fermentables.
Your alc content will be around 5% no matter what you do with these extract kits.
What you are reading on your hydro is the potential alc. it is much better to look at the gravity readings on it (just turn it around until you see it).
As the beer ferments the liquid becomes less viscous, meaning it's not as thick. This means your hydrometer will sink more into your sample. This is why you are getting low alc readings, because it is giving an estimate of potential alc based on the current gravity after it has already fermented the sugars. The sugars you added from the can and 1kg of BE2 or what ever, will make the water thicker and the hydrometer will float higher. As the yeast eat the sugar away the hydro will sink lower, know what I mean?
Anyway I'm happy to answer any other questions you may have.
Where abouts in aus are you from?

Gab.

__________________
Gab1788 is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 03:23 PM   #26
Gab1788
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Springwood, Nsw
Posts: 77
Liked 8 Times on 6 Posts

Default

Sorry, Hi, nvs-brew,
Freeking auto correct.

__________________
Gab1788 is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2012, 01:02 AM   #27
scottab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: hawthorne, nj
Posts: 345
Liked 15 Times on 14 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Ogri

He wrote that he used a Brew enhancer 2 in the first brew, a brew enhancer 1 in the second and 500Gr each of castor and brown sugar in his third batch.
Now looking back i see that.
__________________
scottab is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2012, 01:38 AM   #28
ArcaneXor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 4,474
Liked 91 Times on 84 Posts
Likes Given: 17

Default

What are those Brew Enhancers? Glucose(dextrose)/maltodextrin blends or Brewer's Crystals (tm) (glucose partially converted to maltose to mimic malt fermentability)?

__________________
ArcaneXor is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2012, 02:23 AM   #29
Ogri
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Osaka, Japan
Posts: 829
Liked 75 Times on 71 Posts
Likes Given: 47

Default

Hey NVS Brew,

if you haven't already been pointed towards,
How To Brew
take a scan through.

That'll give you a lot of the basics, and more, plus John Palmer explains things far better than I can

__________________
Ogri is offline
nvs-brew Likes This 
Reply With Quote Quick reply to this message
Old 10-05-2012, 02:37 AM   #30
nvs-brew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 124
Liked 1 Times on 1 Posts
Likes Given: 35

Default

Quote:
Originally Posted by ArcaneXor View Post
What are those Brew Enhancers? Glucose(dextrose)/maltodextrin blends or Brewer's Crystals (tm) (glucose partially converted to maltose to mimic malt fermentability)?
looks like more so the 1st..dextrose/maltodextrin
http://www.coopers.com.au/the-brewer...-sugars/sugars

Ogri: your a bloody champion
__________________
nvs-brew is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Double sugar before bottling. I hope its ok now. biggerthanyou83 Beginners Beer Brewing Forum 5 05-19-2011 08:22 PM
whoops, added double the sugar bresso Beginners Beer Brewing Forum 2 01-16-2011 06:08 AM
Double the ingredients, double the time? Ogie Beginners Beer Brewing Forum 6 06-16-2010 08:00 PM
sugar for double ipa? zodiak3000 Beginners Beer Brewing Forum 3 05-29-2010 09:40 PM
Double Batch Size = Double Ingredients? schneemann Beginners Beer Brewing Forum 8 10-27-2008 03:30 PM



Newest Threads

LATEST SPONSOR DEALS