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By the way, best stout I've made was a Muntons Irish Stout. Took one can and made 2.5 gallons. Couldn't believe how good it turned out.

Riley, If you want to add more mouthfeel given the recipe you are using with the 2 pounds of DME, and you don't want to spend another dime, you could always top up to 4 gallons instead of 5. You can eliminate the dextrose as others have said, and you'll probably end up in the 1.050-52 range...

Muntons Premium Pilsner with extra light dme, corn sugar and half an oz of Crystal hops (finishing addition).

True, but there are timing adjustments that can counter that, especially if the brewer does late addition extract and whirlpools, which will at least help the wort cool close to 170. In the case of BIAB, the action of whirlpooling alone will have to suffice. My advice, add finishing hops at...

Two reasons that conventional wisdom says to chill fast: to mitigate bacteria infections in your brew and to stimulate cold break for clarity. I enjoy no or slow chill. I've done what you suggested and the beer tastes great. I prefer to let mine cool in the primary though, just for convenience...

Right. When you start adding bittering hops, that's when you can potentially mess up the balance. Dry hops just add aroma, so no harm there. That said, I did a Coopers IPA years ago when, stupid me, I don't think I realized it was hopped and I added an oz of Cascade for 60 min. Beer was...

I've taken a look at these kits before. A bit pricey for me, but I'm glad to hear they result in some good beer!

That's excellent to hear you have had great results! I like your hop additions. I ended up being more conservative the other night, adding Crystal hops for 10 mins to the Muntons Premium Pilsner, but it took me a while to cool, so it steeped for a good 20 mins afterward. I for one don't like...

You know, I have a packet of Nottingham I've been meaning to use. I may use it for one kit and then put the 7 grams packets from two kits into one batch. Question is, Nottingham for the Muntons Premium Pilsner or Canadian Style Beer? New thought to ponder!

What's your take on the yeast? Do your brews ferment dry enough? I plan to do 4 gallons to compensate for the 7 grams.

I've done, I believe, 2 kits so far. A Coopers IPA about a decade ago that I don't even think I realized was hopped til after the fact, and I put an ounce of cascade in it for an hour, and probably boiled the kit for that hour, too. A friend loved it! I tried a Muntons Irish Stout about a year...

Given the pandemic, it's time to revive this post. No way am I heading to a beer distributor. I just bought 2 Muntons prehopped kits and 3 lbs of Muntons Extra Light DME. I've got a bunch of freezer hops of different varieties. For each kit... I think I'll bring 1.5 gal of water to a boil...

Thanks for the feedback. I was putting my nose to the airlock last night trying to catch a whiff, lol. Nothing but hops so far (it's a lighter pale ale).

Let me start off by saying this was not an experiment. On Saturday I tried my first BIAB and partial mash. While I was bringing my kettle to boil, I used a smaller kettle for mashing grains separately: 8 oz of 2 row 8 oz of crystal 40 I kept the grain kettle in the oven to help insulate it...

This one I came across because I'm currently wondering about a recipe I have in Brewtarget. It's a mini-mash with 2-row and crystal 40. Do I set the "method" as mash or steep for the crystal 40? The settings obviously alter the gravity calculation.

So I have a Honcho Grande Brown Ale clone that is ready to bottle and was fermented with harvested US-05 that came from a hoppy amber ale. I plan to harvest the yeast from the brown ale, and at the same time, I'm thirsty for a pale ale. I'm aware of the guideline that says progress from light to...

We almost all have them, and if you don't, you need to get some: books for homebrewing. For recipes, I'm a big fan of North American Clone Brews by Scott R. Russell. I've done a dry Irish stout and more recently, a brown ale. The author uses an interesting calculation to pin down IBUs to...

Probably the case. I tend to have better results opening a bottle after 2 weeks of conditioning if (1) the beer sat in the primary for 4 weeks, and (2) a bottle sat in the fridge for 3 days or more. I've also had a flavor like you are describing, and to me, it's damn near orange juice-like. It...

Glad to hear it! In that case, I guess it's worth a shot. I've even considered having two pots going at once: one for steeping or mashing, and another that's got the boil rolling with hops and some extract.