Black Rock Mexican

[bundybear]

Hi all
Firstly.. Thanks for the advise that is available in this forum, I appreciate the effort it takes to keep one of these things going.... Nice work

Just been doing a bit of research on what I should add to the Black Rock Mexican Kit, and I notice that the Dry enzyme that is inlcuded is getting a bit of a bad wrap on this forum. So..should I or shouldn't I include it in the brew and what are the pros and cons of either action.
Thanks in advance..

BB

[grabman]

ditch the enzyme!

Use a Light Malt with the kit and steep coriander seeds and add liquid to wort, 50gm of seed in 100ml steeped for 15min works for me!

[bundybear]

Thanks Grabman..I'm going to give that a run
Just after a bit more info on what the enztme actually does. Does it effect the taste of the beer or does it just ferment down more , increasing alcohol content?

[Dogger Dan]

The enzyme is breaking down the non fermentable malt dextrins into something fermentable. It will reduce the body of the beer but thats OK if you like thin beers. It doesn't do much to increase the alcohol as there isn't much there and you tend to sacrifice body for not much.

I do not support using the enzyme either but then I like a fuller body. If you really need it, use a "dry" yeast like the British Dry Ale yeast from white labs. (I know guys, its an ale yeast)

Dogger

[mentalmayham]

I put down a Black rock Mexican on the week end. All I used was the Can, 1.5kg LME and added a tea bag of SAAZ for a bit extra aroma.Did add the emzyme, mainly because I havent used it before and are willing to give anything ago once.
It has been sitting on around 20 deg with little variation in the temp and the damn thing hasn't done a bloody thing in 4 days.
Gave it a shake yesterday still nothing. Will give it a good stir today. If that dont work then I'll add another yeast.

[Dogger Dan]

I am thinking that may be a dud yeast

Dogger

[Tony]

MM,

Did you take any SG Readings before and after - only true way to know if something is happening.

What about:
- Sediment on base of fermenter?
- Foam/Scum/Krausen on top of wort?
- Condensation on underside of lid of fermenter?
- Smell?

I don't know anything about the Black Rock yeasts, but I do know that Cooper's does advocate 200-300g of simple sugar (e.g. dextrose) to assist with fermentation.

If you're going to add more yeast, it might be worth adding some sugar to make sure.

Tony

[Oliver]

BB,

Rather than use the enzyme to achieve a thinner, drier beer, I prefer to tailor my recipes to achieve the result.

Thus, if I'm looking for a drier, thinner beer (like your Mexican lager, for instance), I'll add more dextrose/glucose (which ferments out pretty much fully) at the expense of malt extract (which adds body). Conversely if I'm looking for a malty, full-bodied beer, I might add all malt.

So with your Mexican lager, you might want to try 250g malt extract and 750g dextrose/glucose. Of even 1kg dex/glucose and no malt.

Cheers,

Oliver

[bundybear]

Thanks everyone.
Appreciate the help

[501]

I find the black rock mexican roars off with the dry enzyme.

strangely the yeast (ale) seems to work below the surface and not produce the big krausen I am accustomed to with morgans and coopers ale strains.

I have a morgans golden saaz pils sitting alongside in similar conditions and it is a krausen bomb after 2 days @ 24deg.
conversely the mexican looks as if it is making the wort simmer ?

I am using the enzyme as my other corona clone tasted a bit sweet and full for the style.

psycho dry enzyme ~ danger Will Robinson.

[mentalmayham]

Ditch the bloody lot, black rock kits are bad, bad, bad (execpt the cider which is bloody beautiful), cause the few beers, no mater which ones that I have made all taste like shit