Its an additional sachet that you can purchase from a Homebrew Store that, when added to your brew, causes the yeast to eat even more of the malts that would normally be left behind. It causes the beer to be thinner and drier - good for imitating dry style lagers, and for making diabetic beers.
when you say 2 weeks secondary + 2 weeks cold conditioning
does that mean put them in the fridge for 2 weeks before drinking after 2 weeks since bottling?
Yes, I gave them 2 weeks in the bottle at brewing temperatures in order to carbonate, then 2 weeks stacked in my fridge at 2-4*C to cold condition. Some purists will tell you that is not cold conditioning at all, but those people have yet to discover the definition of the word 'Semantics'
One of the many Australian success stories is Galaxy Malt. It was designed literally from the ground up to make clean dry beers and a huge amount is expotered to Japan for just that purpose. Here in Australia we craftbrwers use it as almost an adjunct, its DP is huge and for some weird reason that I cannot explain the attenuation is mega !!
Goatsby was talking about how he found some lesbian vampire killer quite sexy (who wouldn't?) and was going to write to her in prison "offering to cure her lesbianism".
Then some bloke replied saying the killer was his aunt
"Listening to someone who brews their own beer is like listening to a religous fanatic talk about the day he saw the light" Ross Murray, Montreal Gazette
"Listening to someone who brews their own beer is like listening to a religous fanatic talk about the day he saw the light" Ross Murray, Montreal Gazette
Just thought i'd resurrect this thread incase anyone else is deciding to use this asahi recipe. ive just taken an FG reading giving me 6.1% for it (OG 1046, FG 1002 due to dry enzyme).
if u like em fairly strong then all well and good but if your after a standard alcoholic beer then I'd suggest you drop a large chunk of the 500g dextrose from this recipe.
Bottled at the end of March, however this is just too damn sweet. I would probably use 500gms of LDME and 500g rice next time, and add some super alpha hops.
The dry enzyme works well however and the finish is right, however its too sweet.
Rob E wrote:Coopers Lager
BE2
500gm Rice Malt Extract
S23
Dry Enzyme
Bottled at the end of March, however this is just too damn sweet. I would probably use 500gms of LDME and 500g rice next time, and add some super alpha hops.
Rob,
Do you think that there may be as much residual sugar in 500g of malt extract as in 1kg Brew Enhancer 2, thus resulting in the same problem with an overly sweet beer?
What about using 500g BE2, 500g dextrose and 500g rice malt extract?
Maybe ditch using BE2 if you aren't going to use the entire kilo. I know BE1 is 600g dextrose and 400g LDME so using this as an example if you put 500g in you could end up with any ratio of dextrose/LDME which could really change the beer altogether.
maybe 200-300g LDME, 500g dextrose, 500g rice malt extract and 100g or so of maltodextrin would give more consistent brews?
Simo wrote:Maybe ditch using BE2 if you aren't going to use the entire kilo. I know BE1 is 600g dextrose and 400g LDME so using this as an example if you put 500g in you could end up with any ratio of dextrose/LDME which could really change the beer altogether.
maybe 200-300g LDME, 500g dextrose, 500g rice malt extract and 100g or so of maltodextrin would give more consistent brews?
Actually BE1 is 600g Dextrose and 400g Maltodextrin (unfermentable corn syrup)
And its Rice Extract, not Rice Malt Extract. The stuff is only 40% fermentable sugars, which is why I added the full measure of a Coopers BE2 to keep the ABV at a respectable level. Turned out quite good, and greatly impressed the friend of my cousin, who bought both cases off me for a total of $60 - not bad considering the outlay was only $20
