Hello,
So I new the home brewing once again, I haven't done it since I was a younger lad. I have some questions about changing the extract kits you buy from your local brew shop.
I'm brewing my beer in a pail with no air lock. I know there's concerns about air exposure but the guy I bought it from said there's enough CO2 that's generated that it creates a layer to limit air exposure and so far it hasn't ruined a batch. Really I'm also at a point where minimal effort (and expense) will make me reach that next step...
So I've done two batches and I'm going to start my third soon. All the extract cans I've bought have been Coopers. The first was a dark ale where I used maple syrup as my primer and the second I brewed the 2 litres of water with a fruit tea before adding it to the mix. Both turned out great, in fact the second better than the first. My third batch I'd like to experiment with fresh fruit, whatever it may be, whatever I can get from the local farmer's market that's fresh. I've read some books that all say add it in the primary stage (which I think is the only one I'm doing since I go from the pail to bottle) but it doesn't mention anything about quantities or compensation for the sugar. The kits I buy are the standard 23 L kits which call for a 1 kg of sugar. So if I want to add fruit, let's say raspberries or apricots, how much would I add, do I chop them up, do I need to reduce the amount of sugar that I add at the beginning? This is where I'm at a loss.
(I know and will eventually invest in a glass carboy. I like these kits, it's simple and frankly produce a beer that I like. My goal is to become proficient in doing this first before investing more money, I am married afterall.)
So I new the home brewing once again, I haven't done it since I was a younger lad. I have some questions about changing the extract kits you buy from your local brew shop.
I'm brewing my beer in a pail with no air lock. I know there's concerns about air exposure but the guy I bought it from said there's enough CO2 that's generated that it creates a layer to limit air exposure and so far it hasn't ruined a batch. Really I'm also at a point where minimal effort (and expense) will make me reach that next step...
So I've done two batches and I'm going to start my third soon. All the extract cans I've bought have been Coopers. The first was a dark ale where I used maple syrup as my primer and the second I brewed the 2 litres of water with a fruit tea before adding it to the mix. Both turned out great, in fact the second better than the first. My third batch I'd like to experiment with fresh fruit, whatever it may be, whatever I can get from the local farmer's market that's fresh. I've read some books that all say add it in the primary stage (which I think is the only one I'm doing since I go from the pail to bottle) but it doesn't mention anything about quantities or compensation for the sugar. The kits I buy are the standard 23 L kits which call for a 1 kg of sugar. So if I want to add fruit, let's say raspberries or apricots, how much would I add, do I chop them up, do I need to reduce the amount of sugar that I add at the beginning? This is where I'm at a loss.
(I know and will eventually invest in a glass carboy. I like these kits, it's simple and frankly produce a beer that I like. My goal is to become proficient in doing this first before investing more money, I am married afterall.)