jnorris
Active Member
I sent my beers Monday August 8th to these unfortunate people Edwort, cj8scrambler, Ryanh1801. I sent an American Amber, American Light Ale and a Full-Bodied Weizenbier. All three beers are Brewers Best extract kit beers. I just started brewing last December and felt that this was a great chance to get feedback on my brews!
Brewer's Best American Amber Kit
Malt Extract
I boiled two gallons of water and pitch yeast at 1.045 and fermented for eight days. I then transfered to a secondary for 14 days then added priming sugar and bottled on April 30th.
Brewer's Best American Light Kit
Malt Extract
I boiled two gallons of water and pitch yeast at 1.038 and fermented for seven days. I then transfered to a secondary for 14 days then added priming sugar and bottled on June 24th.
Brewer's Best Full-Bodied Weizenbier Kit
Malt Extract
I boiled two gallons of water and pitch yeast at 1.046 and fermented for eight days. I then transfered to a secondary for 5 days, then added priming sugar and bottled on July 4th.
Brewer's Best American Amber Kit
Malt Extract
- 3.3 lbs Plain Amber Malt Extract
- 2 lbs Plain Amber DME
- 8 oz Crystal Malt 60L
- 1 oz. Willamette (60 min)
- 1 oz. Willamette (15 min)
- White Labs California Ale Yeast
I boiled two gallons of water and pitch yeast at 1.045 and fermented for eight days. I then transfered to a secondary for 14 days then added priming sugar and bottled on April 30th.
Brewer's Best American Light Kit
Malt Extract
- 3.3 lbs Plain Light Malt Extract
- 2 lbs Plain Light DME
- 1 lbs Rice Syrup Solids
- 1 oz. Saaz (60 min)
- 1/4 oz. Saaz (15 min)
- Dry yeast that was included in kit
I boiled two gallons of water and pitch yeast at 1.038 and fermented for seven days. I then transfered to a secondary for 14 days then added priming sugar and bottled on June 24th.
Brewer's Best Full-Bodied Weizenbier Kit
Malt Extract
- 6.6 lbs Wheat Malt Extract
- 1 oz. Hallertau (60 min)
- 1/2 oz. Hallertau (15 min)
- White Labs Hefeweizen Ale Yeast
I boiled two gallons of water and pitch yeast at 1.046 and fermented for eight days. I then transfered to a secondary for 5 days, then added priming sugar and bottled on July 4th.