Bootmaker kit?

[moonspoon]

Hey guys bought a bootmaker pale ale today from my local big w they didnt have the recommended lme so i got the be2.
Has anyone tried it this way? Also will it change the taste much? Never tried the bootmaker befor so wouldnt know any different lol.

Cheers

 

[brewgasm]

Hey guys bought a bootmaker pale ale today from my local big w they didnt have the recommended lme so i got the be2.
Has anyone tried it this way? Also will it change the taste much? Never tried the bootmaker befor so wouldnt know any different lol.

Cheers

I have only ever done that kit with 1kg dlme. I don't think that BE2 will effect flavour in a big way, maltodextrin will add body, mouth feel and head retention. Dextrose adds alcohol. Ldme will add alcohol and body and maybe a bit of flavour.

Your choice of fermentables will have a bigger impact on the body, mouthfeel, dryness and final gravity ect than flavor in my opinion

 

[munta]

Hi mate I've tried it with both, still a really nice beer once you let it sit in bottles for a bit. Can drink it after two weeks but if you can leave it 4-6 it's really nice

 

[Barry The Hatchet]

I've brewed this kit a few times. Munta is right; it drinks best at around 6 weeks. I've found that's also true for Brew A IPA and Family Secret Amber.
For Bootmaker I use 1.5kg LDME for a 23L batch and dry hop with 25g of Citra.

 

[brewgasm]

I've brewed this kit a few times. Munta is right; it drinks best at around 6 weeks. I've found that's also true for Brew A IPA and Family Secret Amber.
For Bootmaker I use 1.5kg LDME for a 23L batch and dry hop with 25g of Citra.

Can't beat ldme

 

[moonspoon]

Ok ive just started the batch will see how it goes with the be2. Also the og is 1.035 seems low to me as all my others have been around 1.045 - 1.050

 

[brewgasm]

That is low, probably a false reading. Did you purge the tap before taking sample?

 

[moonspoon]

Yeah i did i even took a second reading to right after to make sure.

 

[moonspoon]

Hey guys so on day 7 the fg is down to 1.013 so its week as piss. Is there anyway i can get it lower. Would like it to be atleast 1.005

 

[brewgasm]

I'm not sure if there is much that you can do, maybe dry enzymes but I have never used them so I don't know if you can add them at the end of the ferment. You could also try increasing the temperature a couple of degrees.

 

[brewgasm]

Actually have you been using temperature control? What temperature have you been fermenting at?

 

[moonspoon]

Ok maybe ill gibe it another day or so

 

[pcmfisher]

Hey guys so on day 7 the fg is down to 1.013 so its week as piss. Is there anyway i can get it lower. Would like it to be atleast 1.005

Probably that real ****** yeast they use. I think it is worse than they have ever used even in their cheap tins.

 

[brewgasm]

Ok maybe ill gibe it another day or so

Yeah I would give it to atleast 10 days, especially if you are fermenting on the cooler side. If you can warm it up to say 20°-21° for a diatol rest that would help I believe.

 

[brewgasm]

Probably that real ****** yeast they use. I think it is worse than they have ever used even in their cheap tins.

I recall being underwhelmed with that kit altogether, but I didn't sub out the yeast or do anything special

 

[moonspoon]

I just checked it again after another 24 hours and its down to 1.010. Theres still lots of foam/bubbles on the top. Dose that mean its still fermenting?

 

[theSeekerr]

I just checked it again after another 24 hours and its down to 1.010. Theres still lots of foam/bubbles on the top. Dose that mean its still fermenting?

If it's still dropping, it's still fermenting. Just keep taking readings until it stabilises for 2-3 days. If you have temperature control you could warm it up a bit (to around 21-22C) to help it finish out.

It's probably close to finished, though - I think it's intended to finish around 1.010 with all malt, and taking a rough stab at what that means compared to BE2....it's 50% dextrose, which is 100% fermentable, 25% maltodextrin which is about 3% fermentable, and 25% light dry malt extract, which is around 75% fermentable....I think that makes the result around 70% fermentable, so you'd expect it to finish out a few points higher than all malt. Since you're already at 1.010 you must be pretty close to done.

 

[moonspoon]

Yeah all my other brews have finished at about 1.005 give or take and started at 1.045 with little to no foam on top. I will prob try this one again with dlm in rhe future.