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Thank you, but when beers list their malts - the ones with wheat in them ususally say "wheat malt" ro "wheat beer" right? For instance, in Leinenkugell's Red Lager, it lists Three Pale, Carapils® and Caramel as the malts. How is one suppose to know if they've got wheat in them?

I have a wheat allergy, not to be confused with gluten allergy. When I read labels on beers and they say "malts", is it safe since most beers list wheat in their ingredients? What exactly is a "malt"? Does is contain wheat ever? How do I know? Thanks guys and gals

I know! I love being so close to them! Maybe when I get better we'll have to swap beers. Take care, A

first batch tastes AWESOME. highly recommend Cooper's Dark Ale for those who do Extract brewing. cracked my first bottle today about a week into bottle conditioning and it tastes divine. good carbonation and flavor! tastes like a heavier guinness with a hint of chocolate at the end. couldn't be...

So I just finished bottling my first batch. The hydrometer reading was in the right "green zone" on the reader, but how do I know what the APV is? The reading was like 1.8?

This might be a noob question, but I have two different cans of extract from mr beer. can i mix them to make one 5 gallon batch?

Well as of last Thursday, my first batch has been in the primary fermenter. A few hiccups during the process, but I suppose it's a learning process as it's my first batch. I didnt realize how long it takes to cool the wort w/o a chiller, and I had to boil my additional water which took forever...

I'm adding 3 lbs of Light DME and no hopps, since it's pre-hopped and this is my first brew. I need to heat up the can before I add it so it pours better, eh?

Ok, copy that. Last question, after I boil the wort for ~60 minutes I need to bring it to pitching temp. What is the ideal pitching temp for a dark ale? I'm guessing 65-70 degrees? I'm in Minnesota so I figure I'm just going to set it outside in the snow (it's like 20 out) and watch the temp...

thanks dude, hopefully it comes out alright. I appreciate the advice

thanks dog

Ok last question; what will adding Light DME do to the tast of the Dark Ale in leiu of sugar? Will it make it stronger/more bitter? I like flavorful beers, but I'm not sure I want one that's crazy strong. Would it be better to add the can, then 1.5 lbs of L DME and 1.5 lbs of sugar? Or am I way...

Probably will pick this up, 3 lbs Munton's DME Light - Dry Malt Extract - Malt Extract - Ingredients - Brewing : Northern Brewer Going with a light DME as the Can mix is already Dark

Thanks man, I will pick that up ASAP when Im there. I appreciate the help.

Also, the DME will act the same as sugar when making alcohol? Sugar isn't necessary, eh? Gosh I'm a noob. Why not LME instead of DME?

Sorry I'm new to brewing, what does 3# mean? I like the idea of using light DME instead of dark

Ok. I will take everyone's advice and get some DME. Substitute it for the sugar.

What if I make a 4 gallon batch...or smaller?

Thanks, so grab 3 lbs of dark DME. Subsitute that for the corn sugar? It will taste better that way?

Whoa, okay bear w/ me because I haven't brewed before. I don't have the recipe (I'm guessing that's on the can?) with me because I'm at work (:rockin:), but you guys think I should add some dry malt extract to make it better? What exactly will that do? Any suggestions on DME? I'm heading to...