Bludger
Active Member
I started my first Stout yesterday. Picked up the following from my local home brew store after a chat with them.
1 x Mountmellick Irish Style Dublin Stout, 1.8 Kg.
1 x Briess CBW Pure Malt Extract, Traditional Dark, non hopped, non-diastatic
I am now having doubts about whether I should have added Sugar or not.
As I research the "non-diastatic" I have learnt that the malt extract is for flavour, the non-diastatic means that there are no enzymes to break starch down into sugar.
So the questions are:
Is there sufficent sugar in the Malt to go ahead, or did I need to also supplement with 1 Kg of Sugar? I can easily add more if needed.
Sniffing around the fermenter this morning there is definately CO2 being generated (that sharp sting in the nostrils), although the airlock is not moving, but I may not have a perfect seal. Also there is a foam on top of the brew - is that what people call the krasen? All of that could be from the sugars in the wort I assume.
Any comments will be appreciated.
1 x Mountmellick Irish Style Dublin Stout, 1.8 Kg.
1 x Briess CBW Pure Malt Extract, Traditional Dark, non hopped, non-diastatic
I am now having doubts about whether I should have added Sugar or not.
As I research the "non-diastatic" I have learnt that the malt extract is for flavour, the non-diastatic means that there are no enzymes to break starch down into sugar.
So the questions are:
Is there sufficent sugar in the Malt to go ahead, or did I need to also supplement with 1 Kg of Sugar? I can easily add more if needed.
Sniffing around the fermenter this morning there is definately CO2 being generated (that sharp sting in the nostrils), although the airlock is not moving, but I may not have a perfect seal. Also there is a foam on top of the brew - is that what people call the krasen? All of that could be from the sugars in the wort I assume.
Any comments will be appreciated.