DoctorBob
Well-Known Member
- Joined
- 19/3/10
- Messages
- 90
- Reaction score
- 4
Well after 12 months of kits, and a bit of lurking and reading, I finally did a partial tonight.
First impressions.......The house smells great. Reminds me of driving past the Tetley brewery in Leeds, in the UK, where I used to live.
Worth the effort just for the smell. Makes the hole process much more sensual.
Any comments?...this is what I did:
3kg Thomas Coopers Amber Malt Extract
250g Medium Crystal grain (Med EBC 140-160)
50g Gold Cluster Hops (7.2%)
Safale US-05
250g grain steeped in 2L hot water, starting at 68C for 30 mins (temp dropped a bit to below 60C)
Strained, and grain washed with 1L water at 68C.
Strained again.
Added 1/3 can amber malt, and 37g Gold Cluster Hops, and topped up to approx 6L.
Brought to rolling boil for 58mins
13g Gold Cluster Hops added.
2 mins more rolling boil.
Cooled in sink to approx 45C.
Transferred to primary, topped up to 23L, at 22C, pitched yeast dry (Safale US-05).
Transferred to fridge with temp control set to 20C.
OG 1040.
?? Normally I prime with cane sugar and use the little red plastic measure you can get from the HB shop.
Could I use the same size scoop of dextrose?
Could I use the same size scoop of Dry malt extract?
I feel sugar gives a course bubble in my beer. A bit like lemonade. Better beers have a finer carbonation - how do I achieve this?
Love the site
First impressions.......The house smells great. Reminds me of driving past the Tetley brewery in Leeds, in the UK, where I used to live.
Worth the effort just for the smell. Makes the hole process much more sensual.
Any comments?...this is what I did:
3kg Thomas Coopers Amber Malt Extract
250g Medium Crystal grain (Med EBC 140-160)
50g Gold Cluster Hops (7.2%)
Safale US-05
250g grain steeped in 2L hot water, starting at 68C for 30 mins (temp dropped a bit to below 60C)
Strained, and grain washed with 1L water at 68C.
Strained again.
Added 1/3 can amber malt, and 37g Gold Cluster Hops, and topped up to approx 6L.
Brought to rolling boil for 58mins
13g Gold Cluster Hops added.
2 mins more rolling boil.
Cooled in sink to approx 45C.
Transferred to primary, topped up to 23L, at 22C, pitched yeast dry (Safale US-05).
Transferred to fridge with temp control set to 20C.
OG 1040.
?? Normally I prime with cane sugar and use the little red plastic measure you can get from the HB shop.
Could I use the same size scoop of dextrose?
Could I use the same size scoop of Dry malt extract?
I feel sugar gives a course bubble in my beer. A bit like lemonade. Better beers have a finer carbonation - how do I achieve this?
Love the site