homebrewandbeer.com

Kevnlis wrote:If the guy really is "dosing" his extract with yeast I suggest you find a new HBS!

Kindda like when your crack dealer puts arsenic in your rocks!

Just my 2 cents...

Lol. I like the analogy. It was strange that he'd do that, cause he seemed to be pretty cluey.

noooo, the malt extract will have no yeast in it. even in kits the yeast is separate, in a little sachet under the plastic lid on top of the can.

have a read through the sticky threads at the top of this forum, you'll pick up a lot. :)

oh ok. the home brew guy said that the mixes he had had been ...

Hey, thanks for the tips. Just wondering, the malt extract should have enough preadded yeast shouldnt it? its just in a clear container, not a 'brand name' extract.

i got a mash alc % of about 28 when i used a fermentor, so its like a spirit i guess? In reality its just a beer though.

I used bread yeast, corn flour and unground malt with 2 kg of white sugar. Very crude, but very potent.

It is possible if not recommened to make a full strength brew with 500g of dex or less. Most do not use any at all. The more malt you have the better the brew will be, also adding grains gives you an even better edge but thats probably a bit advanced.

The problem with adding malt is that it ...

Looks interesting, can you tell me what method is used? How are the ingredients all used? What volume is it made up to?

I am currently trying to contact him for the length of time boiled etc, and he makes up to 23 ltrs a batch. He also makes a wicked dark ale, if you guys want that up too i'll be ...

Hey all, I'm new here so I thought the first thing I should do is post a recipe of the best pale I have tasted thus far. It's one my uncle has tinkered with for a few months now and I reckon that he's got it just right.

Pale Ale:
1 kg Dextrose
1 kg Light Malt
500 Grams Corn Syrup
24 Grams Hallertau ...