user 34291
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So my first brew was a Muntons Irish stout. Since it was my first i used granulated sugar instead of corn sugar or DME for the fermentable. I ended up bottling it too soon and it was really foamy, but it tasted pretty good. It had a sweeter taste to it but it was still nice and dark.
So anyway, my dad found a Russian Imperial Stout called Old Rasputin. Its thick as all get out and it has some pretty strong coffee tastes to it. Its nice and alcoholic and thick but its got a strong strong taste, too strong for me.
So anyway, Heres my list of questions.
1. If i use two cans of extract instead of 1 will i get a thicker constancy? Is doubling the cans of extract and keeping the amount of water the same a good idea?
2. I now know using DME and or Corn Sugar is a preferred fermentable over granulated sugar. I want to get a higher alcohol rating but still want to have a sweeter taste to it. So whats a good ratio of DME to Corn Sugar to get the pure power of the fermentable without masking out the sweetness of the sugar. My most recent brew had 3 pounds of DME and 1 pound of corn sugar in it, if that amount of fermentables means anything to anyone. It was for an IPA and its still fermenting so i havent tasted it yet.
Anyway i hope these questions make sense and if anyone needs any more info
just let me know!
So anyway, my dad found a Russian Imperial Stout called Old Rasputin. Its thick as all get out and it has some pretty strong coffee tastes to it. Its nice and alcoholic and thick but its got a strong strong taste, too strong for me.
So anyway, Heres my list of questions.
1. If i use two cans of extract instead of 1 will i get a thicker constancy? Is doubling the cans of extract and keeping the amount of water the same a good idea?
2. I now know using DME and or Corn Sugar is a preferred fermentable over granulated sugar. I want to get a higher alcohol rating but still want to have a sweeter taste to it. So whats a good ratio of DME to Corn Sugar to get the pure power of the fermentable without masking out the sweetness of the sugar. My most recent brew had 3 pounds of DME and 1 pound of corn sugar in it, if that amount of fermentables means anything to anyone. It was for an IPA and its still fermenting so i havent tasted it yet.
Anyway i hope these questions make sense and if anyone needs any more info
just let me know!