Why wouldn't you use s-04 or molasses? Due to creating a honey flavour? Can you elaborate?Danscraftbeer said:What I wouldn't use (after some experiments) is Honey or Molasses or s-04. I'd just use 1kg dry malt. That's just me. I don't like honey flavor in beer.
Light Golden syrup or treacle might be ok. Or something like those bronzed beers that people are chatting about lately with some special sugars etc.
Because I am just starting off, and learning the basics step by step I.e;.... Kit, kg & dry hopping. Could you recommend an excellent dry yeast packet for this type of brew? What about if I substituted the 200gm molasses for 200gm raw sugar... Would I get slight caramel flavour?Danscraftbeer said:Just me. Molasses often gets used in my kitchen but I don't think its a good flavour in beer. s-04 is notorious for getting stuck at 1.020 and not finishing the ferment fully. Its happened to me and countless times I've read it happen to other people as well. Fair to assume it needs some extra attention like very well oxygenated wort and some nutrients too maybe. Make a decent yeast starter at least.
Try going with the raw sugar but taking 250 ish millilitres of wert and heating it in a saucepan , keep stirring it to aciod scorching but watch the caramelisation ( Mailiard ) reaction take place.ChefKing said:Because I am just starting off, and learning the basics step by step I.e;.... Kit, kg & dry hopping. Could you recommend an excellent dry yeast packet for this type of brew? What about if I substituted the 200gm molasses for 200gm raw sugar... Would I get slight caramel flavour?
ChefKing said:Because I am just starting off, and learning the basics step by step I.e;.... Kit, kg & dry hopping. Could you recommend an excellent dry yeast packet for this type of brew? What about if I substituted the 200gm molasses for 200gm raw sugar... Would I get slight caramel flavour?
Enter your email address to join: