Premier malt extract

[landlockt]

here are the directions. Paraphrased a bit.

1) empty can and 2lbs. Granulated sugar into fermenting bin. Boil 1/2 gallon water, cool slightly and stir into malt extract/sugar mixture.
2) add 34 pints of cold water and stir thoroughly. The final temperature of the mixture should be approximately 65-75 degrees.
3) sprinkle the provided brewing yeast onto the prepared mixture.
4) cover container with lid and insert airlock.
5) stand the fermenting bin in a place between 65-75 degrees for 7-10 days.

I picked this can up for $6.50 at a local grocer here in kalispell, mt called rosauers.

1.050 sg

 

[MAsteveINE]

Thanks for your info, thats about ten bucks less than the can kits at most HBS.s.

I think you are the only person , so far, to report finding it in the north, most others have been from the deep south east.

MAsteveINE

 

[landlockt]

It's been about 18 hrs and the airlock hasn't moved at all. It had an expiration date of August 2011. The current room temperature is 60 degrees and the stick on thermometer is reading 64. I put it in the room when the mixture was 72 degrees. Do I have a bad batch of yeast?

 

[HoppedIPA]

First did you make a yeast starter best way to tell if your yeast is good? Second it may be too cool depending on what yeast your using. warm it up a bit middle to upper 60's atleast. 18 hours isnt all that long especially with the lower temps..

It's been about 18 hrs and the airlock hasn't moved at all. It had an expiration date of August 2011. The current room temperature is 60 degrees and the stick on thermometer is reading 64. I put it in the room when the mixture was 72 degrees. Do I have a bad batch of yeast?

 

[HoppedIPA]

And whats weird about that is its made in Mi.

Thanks for your info, thats about ten bucks less than the can kits at most HBS.s.

I think you are the only person , so far, to report finding it in the north, most others have been from the deep south east.

MAsteveINE

 

[landlockt]

I raised the temp in the room to 65-70. If it still doesn't burp after 36hrs. should I add a different yeast?

I picked up four different kinds (the only ones they had) from the local health food store.
Munton's Gold, Munton's active brewing yeast, Danstar Nottingham and Danstar Windsor.

Any suggestions?

 

[MAsteveINE]

My case of Premier light came with Danstar Windsor, the dark had silver packets with three tiny letters and identification.
You can check the lid and air lock seal by a tiny tap of a finger on the lid, it should make a bubble, if not check that system.
Still nothng open up, stir like the devil, add yeast ans seal up again.

Good Luck.

MAsteveINE

 

[HoppedIPA]

Found a place in Arkansas that sells cases 12 cans for $78.90 and they wont ship it, you have to pick it up.. Lucky for me i will be about 25 miles from there next month I am have added it to the schedule! Why not right!

 

[landlockt]

So after almost 48 hrs and no action I decided to go with adding some Nottingham. I added the yeast to 3 oz water and 1 oz apple juice that I had boiled and let come down to 80*. I poured the yeast on top and let it sit for 15 minutes or so and then stirred it up. Another 20 mins or so and it was nice and foamy then added it to the wort.

 

[landlockt]

So after almost 48 hrs and no action I decided to go with adding some Nottingham. I added the yeast to 3 oz water and 1 oz apple juice that I had boiled and let come down to 80*. I poured the yeast on top and let it sit for 15 minutes or so and then stirred it up. Another 20 mins or so and it was nice and foamy then added it to the wort.

24 hrs. or so later and it's bubbling away. I apparently had bad yeast or killed it myself.

 

[40oz2freedum]

I'd make it just as described, maybe have gramps over to supervise and tell prohibition stories. When it's finished, have another BS session.

This was a scary time in our country, one that shaped the way we make beer to this day. Embrace it! I wish my grandfather was still around to share stuff like this with.

Totally agree. I'm glad I'm not the only one. Honestly, I don't brew so I can drink the strongest IPA(which I think tastes like stomach bile) Or the richest Dark stout, but all the same we do it for the art and the "I made this" feeling. IPA is a **** beer in my opinion - from a time when long shipping routes were used ansd soldiers in India and Australia etc just had to have their English brew. Normal brew couldn't make the long journey. Now that it's not the case should this style be forgotten? **** no! I hate it but still, It should be embraced - as you said, for histories sake. I've been looking for this malty recipe for about 2 years now - so glad I found it. This is gonna be great. Might not be the best tasting, but still - great! I'm gonna make gallons worth LOL

 

[landlockt]

It's been about 7 days and I am still getting bubbles out of the airlock about every twenty seconds.

I am using a Brewer's Best Ale Bucket with spigot to do my primary in. Right now my plan is to not use a secondary and let it finish on the yeast cake.

Then bottle at three weeks from the primary bucket and add a sugar primer to each bottle via a medical dropper (not my idea, I read it elsewhere on this forum).Then let in sit in the bottles for two weeks.

What should my final gravity be before I bottle?

How do I make sure my bottles don't over carb? I have read about the stove top pasteurization and that sounds a little sketchy to me.

What other options are out there to stop fermentation and avoid bottle bombs?

Here is the recipe I used:
1 2.2 lbs. can of PME Extra Pale
2 lbs. cane sugar
2.5 gals. spring water
2 ts Nottingham yeast (I think I killed the yeast that came with it, so after 36 hrs. and no action I started some Nottingham in a warm mixture of apple juice and water and tossed it in after it had a good foam going)
SG of 1.050

Thanks

 

[bighoss]

Just from what I've learned on here, and read from a book so far you don't want to bottle until you know fermentation has pretty much stop. My understanding of the priming sugars for bottling are that there will still be yeast in your brew, and it will ferment in the bottles. You just want the fermentation in your primary to be done so that your not adding to many fermentables to it, and giving yourself bottle bombs. But I could be way off on this, hopefully not I'm hoping I'm learning. A more experienced HBT member will definitely tell you what your needing to know.

 

[rycov]

yeah. thats right. once all the fermentables are completely gone then you add your priming sugar right before bottling. im not sure what your FG should be. but if your gonna leave it for about a month in primary then you shouldn't have a problem. also if you have a hydrometer and you check it for a few days in a row and it doesn't change then you should be good. a good idea is to put the bottles back in the box they came in and put them away from everything just to be safe. this is what i do and haven't had any bombs yet.(knock on wood)

I'm glad i found this thread. sounds like a good easy brew for a party or something. also the history is pretty neat. its cool because i don't have a home brew store in my area so if i didn't feel like waiting for something online to ship i could just use this. hope i can find it!

 

[rycov]

IPA is a **** beer in my opinion

i concur

 

[HoppedIPA]

Haha.. I like the taste of my stomach bile

Totally agree. I'm glad I'm not the only one. Honestly, I don't brew so I can drink the strongest IPA(which I think tastes like stomach bile) Or the richest Dark stout, but all the same we do it for the art and the "I made this" feeling. IPA is a **** beer in my opinion - from a time when long shipping routes were used ansd soldiers in India and Australia etc just had to have their English brew. Normal brew couldn't make the long journey. Now that it's not the case should this style be forgotten? **** no! I hate it but still, It should be embraced - as you said, for histories sake. I've been looking for this malty recipe for about 2 years now - so glad I found it. This is gonna be great. Might not be the best tasting, but still - great! I'm gonna make gallons worth LOL

 

[rycov]

yeah. not trash talking anyones beer (i guess i kinda did. but i didnt mean it) just really not my style. i like the malty stuff. hops are important. and good. but i guess im just sensitive to them or something. ipa's taste like hop tea to me. all hops thats all i get.

 

[HoppedIPA]

Funny you mention Hop tea.. years ago way before i started any homebrewing.. I bought some hops and actually made tea out of it.. mixed in some annise and it was really good.. yeah bitter too but then again i like it that way.

you know what they say.. I am bitter and i like it that way

yeah. not trash talking anyones beer (i guess i kinda did. but i didnt mean it) just really not my style. i like the malty stuff. hops are important. and good. but i guess im just sensitive to them or something. ipa's taste like hop tea to me. all hops thats all i get.

 

[smokediverxxx]

I bought a can of Premeir Malt Extract(light) yesterday for $2 - yes, still in date. I put a whole can into a MB kit- per directions of course - with 1 cup of white and 1 cup brown sugar. I basically got the recipe off this forum and not the can. OG: 1.055 -I hope this works. I have 4 more cans - so if anyone has a tried and true recipe PLMK.....Thanx

 

[BaddogBrewing]

Sounds like a keeper. Inexpensive and easy to keep the pipeline full. Now, anyone know where to find some in Charlotte, NC?

 

[usmclar1]

I'm from Tennessee originally and moonshining has long been a family tradition. During especially cold winters the fam would abandon the idea of spending all night in the woods and turn to fermenting this stuff in shallow pans underneath my bed. I just remember everything smelling like a giant fart and drinking uncarbonated beer. After that experience, it's a wonder that I ever thought homebrewing would be a good idea.

 

[rycov]

damn. why did you guys use shallow pans and why didn't you carbonate it?

 

[usmclar1]

I was a little guy (elementary school) and they used shallow pans because that's what they did in "the olden days" according to my great grandpa. My family is a bunch of hicks. They just wanted to get hammered. My great grandfather did everything as they did during prohibition and while the beer was slightly fizzy, I wouldn't call it legitimately carbonated. I think this is because they didn't really add a priming solution and it was also bottled in empty shine jars.

 

[rycov]

nice! sounds gross. sweet story though.

 

[mt_rob]

Thanks to landlockt's post I knew where to go find Premier malt in my town (Kalispell, Montana). So I bought some after work and brewed it up tonight.

My recipe was very simple: boil 1 gallon water, add 1 can malt extract, add 2 cups Karol light syrup, bring back to a boil for 15 minutes.

Then into the Mr Beer fermenter, topped up to 8.5 quarts (O.G.=1.051), poured in my washed Nottingham yeast from a previous brew, and we will see what happens.

This is only my 4th try at brewing, and of course I had the classic issue of the spigot leaking around the washer, so I had to stick my arm in the wort to seal it up. Hopefully that isn't lethal to the beer.

Also, thanks to everyone on this forum, there is more information here than any book you can buy.

 

[GroosBrewz]

Thanks to landlockt's post I knew where to go find Premier malt in my town (Kalispell, Montana). So I bought some after work and brewed it up tonight.

My recipe was very simple: boil 1 gallon water, add 1 can malt extract, add 2 cups Karol light syrup, bring back to a boil for 15 minutes.

Then into the Mr Beer fermenter, topped up to 8.5 quarts (O.G.=1.051), poured in my washed Nottingham yeast from a previous brew, and we will see what happens.

This is only my 4th try at brewing, and of course I had the classic issue of the spigot leaking around the washer, so I had to stick my arm in the wort to seal it up. Hopefully that isn't lethal to the beer.

Also, thanks to everyone on this forum, there is more information here than any book you can buy.

Good luck with it!

 

[smokediverxxx]

Finally was able to taste my Preimere Malt Extract/ Mr Beer Brew. Not too bad - could have used more priming sugar for more head- but it carbed okay. I used one 2.2 can in a MB Keg with 1 cup of white and 1 cup of brown sugar. Used the included yeast packet also. Fermented for 3 weeks and conditioned for 2 weeks. Taste like a Guinness Light to me. Gonna add more hops to my next batch....Cheers!
http://i74.photobucket.com/albums/i255/smokediverxxx/IMG00157-20110320-1720.jpg

 

[Daktylo]

Interesting picture of the brew. Was it a Dark Extract?

I ask as I have a Premier Dark Extract in the secondary right now. Used 3# of Dark DME and 1.2# Dark LME along with the can for a 5 gallon batch. The LME was expired, so we'll see how this one tastes. I'm thinking it'll be fine, any funkiness with the flavor will probably just add to the Premier, not detract.

 

[kateech]

New to this thread. Sorry if this is a repeat. Premier malt extract is what used to be Blue Ribbon malt extract prior to 1980. We used to make this back in the 70's before the current brewing craze took off. We used the directions on the can with dextrose instead of table sugar and 1/2 tsp of sugar in each bottle when we bottled it. Refrigerate for a day before opening and carefully pour into well chilled glasses to eliminate working up the residue from the bottom of the bottle.

 

[Daktylo]

Update to using the Premier Dark Malt Extract: This actually turned out decently. The only problem I have with it is it's a big light, mouthfeel-wise. Also I may throw in hops next time instead of depending on the hop extract they added. Other than that, I'll keep this one on hand for when the temperatures start dropping.