DAN831
Member
So Im using the Fresh Wort Extract Kits (5L) from my LHBS, many LHBS's have a rack of them in the store around here in Brizzy, I hope some of you know what Im referring to.
So I made one up that required 1kg of Dextrose to make it into a full strength Beer, all the rest of them only need 500g of Dextrose to make Full Strength, it end up tasting like a wine/beer, VERY Cidery (VERY).
So ive worked out I need to be using LDME instead of Dextrose to stop this, but I need to add Hops to balance this Malty-ness/Sweetness that I will encounter. Im quite sure that boiling the Extract Liquid would def not be advised by the LHBS (it is all pre-hopped etc), all you are meant to do is add the 5L of liquid to some water in fermenter, then boil water to dissolve Dextrose, add it then top up to 20/23L, pitch yeast at desired temp.
The only thing Ive come across that seems possibly what I need to be doing is QLDKev's answer in this thread https://aussiehomebrewer.com/threads/why-boil-the-extract.30996/ with the bit about a 5-15 min boil?
Im not sure if this is the best way to go about it, I will need as much advise as possible pls, including info on Hop choice, when to add, how much to add, etc. The beers are usually an Australian Bitter Lager, Citra Pale Ale, Mexican Cerv, Australian Lager, plus more but these are the ones usually in rotation the most that I will grab. The Lagers do not need to be at very low fermentation rate, just 18-20 deg is suitable, same temp for all of them, US-05 is suggested for all of them.
My setup:
STC Temp controlled fridge (fits 2 fermenters)
3 Corny Keg Kegerator, 2 taps
Beer making process:
Us-05 yeast used always (re-hydrated)
I rack from my fermenter into Corny keg then cool so I can add the Finings, then Cold Crash for 3 days or more, then I transfer to another Corny Keg with a floating dip tube. After that I carb @ 40psi for 24 hrs, then put back to serving pressure and drink about a day after that.
EVERYTHING is Sanitized at an extreme rate
So I made one up that required 1kg of Dextrose to make it into a full strength Beer, all the rest of them only need 500g of Dextrose to make Full Strength, it end up tasting like a wine/beer, VERY Cidery (VERY).
So ive worked out I need to be using LDME instead of Dextrose to stop this, but I need to add Hops to balance this Malty-ness/Sweetness that I will encounter. Im quite sure that boiling the Extract Liquid would def not be advised by the LHBS (it is all pre-hopped etc), all you are meant to do is add the 5L of liquid to some water in fermenter, then boil water to dissolve Dextrose, add it then top up to 20/23L, pitch yeast at desired temp.
The only thing Ive come across that seems possibly what I need to be doing is QLDKev's answer in this thread https://aussiehomebrewer.com/threads/why-boil-the-extract.30996/ with the bit about a 5-15 min boil?
Im not sure if this is the best way to go about it, I will need as much advise as possible pls, including info on Hop choice, when to add, how much to add, etc. The beers are usually an Australian Bitter Lager, Citra Pale Ale, Mexican Cerv, Australian Lager, plus more but these are the ones usually in rotation the most that I will grab. The Lagers do not need to be at very low fermentation rate, just 18-20 deg is suitable, same temp for all of them, US-05 is suggested for all of them.
My setup:
STC Temp controlled fridge (fits 2 fermenters)
3 Corny Keg Kegerator, 2 taps
Beer making process:
Us-05 yeast used always (re-hydrated)
I rack from my fermenter into Corny keg then cool so I can add the Finings, then Cold Crash for 3 days or more, then I transfer to another Corny Keg with a floating dip tube. After that I carb @ 40psi for 24 hrs, then put back to serving pressure and drink about a day after that.
EVERYTHING is Sanitized at an extreme rate
