Hello everybody,
I live in a country where alcohol is highly prohibited and of course all materials and equipment that are exclusively related to brewing/fermenting.
I used to turn non alcoholic "beer' into regular beer using baking yeast and table sugar, the results weren't so great so I decided to try another method.
I have access to malt extract in a health food store (Meridian is the brand name) so I'm giving it a try and I have a batch in process now, it has been four days now since the start of fermentation, the thing is that I didn't get the foam I usually get on the top of the wort, although the bubbling is going really nicely and I have a decent amount of co2 released through the airlock, I don't know if I did something wrong or if this is normal, here's how I did it:
materials:
3x370g Meridian barely malt extract
2x500g dextrose (bought from the drug store, this is the first time I use it)
50g hops
1 table spoon of baking yeast
5 gallon carboy
1 condom (airlock)
I boiled 1 gallon of water in a stainless steel pot then added the malt extract and dextrose, stirred until completely dissolved, added hops in a muslin bag boiled for 60 min.
then poured the wort in the carboy and added 4 gallon of water, I activated the yeast in 16oz of water and 4 table spoons of table sugar, now this is how I usually activate the yeast and I used to have nice foam on the top of the sugary water, but this time I got a very thin layer of foam on the top of it after about 45 minutes, but I poured it to the wort anyways and affixed the airlock (condom).
I'm not sure if I could've done it better, please can anyone tell me if I've done a big mistake so I will dump the wort and start over. and please explain why I didn't get the nasty looking foam on the top of the wort.
thanks in advance
I didn't choose brewing, brewing chose me!
-------------------
Edit #1:
day 10: so I bottled today. I'm no expert, but there isn't off flavors, it smells and tastes good, BUT it's sweet!
I did not bottle early I'm sure, there was no action in the fermentor in the past 48 hours, I think it's the maltose (complex sugar) that bread yeast doesn't consume/ferment.
I bottled in IKEA bottles as I didn't find 500ml or 1L coke bottles, only 250ml and 2.25L, so I'll keep my fingers crossed.
I'm keeping the bottles in a dark closet with some iced water bottles to control the temp.
I live in a country where alcohol is highly prohibited and of course all materials and equipment that are exclusively related to brewing/fermenting.
I used to turn non alcoholic "beer' into regular beer using baking yeast and table sugar, the results weren't so great so I decided to try another method.
I have access to malt extract in a health food store (Meridian is the brand name) so I'm giving it a try and I have a batch in process now, it has been four days now since the start of fermentation, the thing is that I didn't get the foam I usually get on the top of the wort, although the bubbling is going really nicely and I have a decent amount of co2 released through the airlock, I don't know if I did something wrong or if this is normal, here's how I did it:
materials:
3x370g Meridian barely malt extract
2x500g dextrose (bought from the drug store, this is the first time I use it)
50g hops
1 table spoon of baking yeast
5 gallon carboy
1 condom (airlock)
I boiled 1 gallon of water in a stainless steel pot then added the malt extract and dextrose, stirred until completely dissolved, added hops in a muslin bag boiled for 60 min.
then poured the wort in the carboy and added 4 gallon of water, I activated the yeast in 16oz of water and 4 table spoons of table sugar, now this is how I usually activate the yeast and I used to have nice foam on the top of the sugary water, but this time I got a very thin layer of foam on the top of it after about 45 minutes, but I poured it to the wort anyways and affixed the airlock (condom).
I'm not sure if I could've done it better, please can anyone tell me if I've done a big mistake so I will dump the wort and start over. and please explain why I didn't get the nasty looking foam on the top of the wort.
thanks in advance
I didn't choose brewing, brewing chose me!
-------------------
Edit #1:
day 10: so I bottled today. I'm no expert, but there isn't off flavors, it smells and tastes good, BUT it's sweet!
I did not bottle early I'm sure, there was no action in the fermentor in the past 48 hours, I think it's the maltose (complex sugar) that bread yeast doesn't consume/ferment.
I bottled in IKEA bottles as I didn't find 500ml or 1L coke bottles, only 250ml and 2.25L, so I'll keep my fingers crossed.
I'm keeping the bottles in a dark closet with some iced water bottles to control the temp.
Last edited: