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-   -   Noob question about English Bitter (http://www.homebrewtalk.com/f39/noob-question-about-english-bitter-141511/)

gabmg 10-14-2009 12:05 AM

Noob question about English Bitter
 
Hi,
I did my first brew over the weekend and I'm pretty sure I messed it up.

The guy at my local brewer's store sold me a can of cooper's english bitter and a 1kg bag of dextrose. He told me that was all I needed. When I got home I noticed the requirements were of 500g of light dry malt and no sugar, but I figured the guy at the store knew what he was talking about, so I just mixed the can with the sugar in hot water (like I had seen on youtube). I then added the mix in my fermenter with cold water and added the yeast.

Now that I've been doing some reading I'm not so sure I should have added the dextrose. I would like to know if this is going to be a flop before I waste more time bottling the brew. Any thoughts on adding sugar like this to a pre-hopped malt extract?

Thanks!

SMOKEU 10-14-2009 01:46 AM

It probably won't turn out great, but you might as well keep fermenting it for 3 weeks in total and then bottle it. What's the volume of beer you're fermenting? It should still taste OK.

Nurmey 10-14-2009 01:56 AM

Welcome to HBT!
You will make beer but it won't be the best beer you will ever make. It may taste a little thin but no worries, just consider this your "practice" batch.
I don't think you should take any more advice from that employee at your LHBS. ;)

BigEd 10-14-2009 01:58 AM

Quote:

Originally Posted by gabmg (Post 1607702)
Hi,
I did my first brew over the weekend and I'm pretty sure I messed it up.

The guy at my local brewer's store sold me a can of cooper's english bitter and a 1kg bag of dextrose. He told me that was all I needed. When I got home I noticed the requirements were of 500g of light dry malt and no sugar, but I figured the guy at the store knew what he was talking about, so I just mixed the can with the sugar in hot water (like I had seen on youtube). I then added the mix in my fermenter with cold water and added the yeast.

Now that I've been doing some reading I'm not so sure I should have added the dextrose. I would like to know if this is going to be a flop before I waste more time bottling the brew. Any thoughts on adding sugar like this to a pre-hopped malt extract?

Thanks!

That's a 1930's Prohibition homebrew method. Homebrewing technology has improved in the last 80 years. It will make beer but you can do a lot better. Check out the extract brewing section and Wiki here at HBT for some up-to-date methods and recipes. Owning and reading a modern homebrewing book like John Palmer's "How to Brew" is also highly recommended. Don't throw the first batch out but get ready for a big improvement on your next batch. :mug:

gabmg 10-14-2009 03:03 PM

Quote:

Originally Posted by SMOKEU (Post 1607923)
It probably won't turn out great, but you might as well keep fermenting it for 3 weeks in total and then bottle it. What's the volume of beer you're fermenting? It should still taste OK.

I'm doing 27 liters (6 gallons?). Thanks for the replies, I supppose I might as well bottle it and see what can go wrong during that step too...

Cheers!


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