Fermenting Malta

[BrokenArmBrewing]

So I've found be trolling around that Malta the Goya drink is a good substitute for DME if ya run out for a started

How about a full on ferment cycle after a boil and bittering hop cycle?

Any stories out there?

 

[Horseballs]

By all accounts it is just an unfermented porter wort at about 1.060, hopped and everything. You'd only need to boil it to get the carbonation out.

 

[KeyWestBrewing]

I've never heard of Malta being hopped. Though I can say it tastes like super malty wort. I'd look into what's its made of, there's probably an ingredient or 2 in there(likely preservatives) you wouldn't want in your beer.

 

[Daver77]

It does have hops in it. Along with high fructose corn syrup.

 

[PitchnGrin]

I made two starters in the past month with Malta India. I took a tastes before pitching and it wasn't bad. I bet a good hop schedule would kick it up a notch. With that said, I shoot for a little bit more in my homebrew than, not bad. If I'm thirsty enough PBR isn't bad.

 

[MalFet]

I happened to be standing in line at the bodega when I saw this thread, so I checked a bottle:

Water, pure malt, caramel malt, high fructose corn syrup, corn syrup, caramel color, phosphoric acid, salt and hops.

 

[ghack]

I keep a few bottles around for an emergency. I dilute it 1:1 with water (read that here, somewhere), bring to a boil to sanitize and blow of he carbonation, cool and it's good to go.

 

[BrokenArmBrewing]

I made two starters in the past month with Malta India. I took a tastes before pitching and it wasn't bad. I bet a good hop schedule would kick it up a notch. With that said, I shoot for a little bit more in my homebrew than, not bad. If I'm thirsty enough PBR isn't bad.

Lol. Believe me, I'm will NOT use this in place of grain. I figured that some must have fermented a 6 pack here or there just toy try it it.

How does corn and high fructose corn syrup ferment ?

 

[Ramitt]

How does corn and high fructose corn syrup ferment ?

very well

 

[eRicphtgr]

Bring up this topic.

Has anyone try and how does it tastes like?

 

[MT2sum]

Just found this thread, and I know it's old ..... but I'm gonna ask my question anyways, hoping I might get an answer. I once read in BYO a few years back, about using Goya Malta for a starter. That mag is packed away and will probably won't see the light of day anytime in the near future. I was at a local discount grocery store and was able to score two cases of 7 oz. bottles for $1.50 per case. My only question is how will the calcium sulfate and Phosphoriic acid affect a brew? Any takers?
Thx,
MT2sum