Hi All,
I'm new to this forum and this is my first post. We got a Coopers Brewing kit for Christmas and I have just mixed my third batch which is currently fermenting. It's the Morgans Golden Sheaf Wheat Beer and I have a few questions which I hope someone can answer (I'm very new to home brewing).
First, the ingredients I used were:
- Morgans Golden Sheaf Wheat Beer can (1.7kg)
- Morgans Master Blend Wheat Malt can (1kg)
- Dextrose (approx. 450gm)
- Finishing hops
- Brew Cellar Wheat beer yeast
After pretty much mixing everything above in 4 litres of hot water (except the yeast) and then adding cold water until I got to about 23 litres, the wort was about 32 deg. celsius. Morgans states that the yeast should be added from 22-30 deg. c. (optimum 25) but it also says that the yeast should be added straight away and stirred. Therefore I added the yeast and stirred at 32 deg. c. Is this going to make much difference?
Also, when I bottle (supposedly fermentation should be complete after 4-5 days) what type of sugar and how much should I use (I'm using 340ml bottles)?. Morgans suggests white sugar but I thought there may be a better alternative.
If anyone can answer the above two questions or give me any other helpful tips, I'd really appreciate it. I also plan to ask my local brew shop when I get the time.
Thanks
John
I'm new to this forum and this is my first post. We got a Coopers Brewing kit for Christmas and I have just mixed my third batch which is currently fermenting. It's the Morgans Golden Sheaf Wheat Beer and I have a few questions which I hope someone can answer (I'm very new to home brewing).
First, the ingredients I used were:
- Morgans Golden Sheaf Wheat Beer can (1.7kg)
- Morgans Master Blend Wheat Malt can (1kg)
- Dextrose (approx. 450gm)
- Finishing hops
- Brew Cellar Wheat beer yeast
After pretty much mixing everything above in 4 litres of hot water (except the yeast) and then adding cold water until I got to about 23 litres, the wort was about 32 deg. celsius. Morgans states that the yeast should be added from 22-30 deg. c. (optimum 25) but it also says that the yeast should be added straight away and stirred. Therefore I added the yeast and stirred at 32 deg. c. Is this going to make much difference?
Also, when I bottle (supposedly fermentation should be complete after 4-5 days) what type of sugar and how much should I use (I'm using 340ml bottles)?. Morgans suggests white sugar but I thought there may be a better alternative.
If anyone can answer the above two questions or give me any other helpful tips, I'd really appreciate it. I also plan to ask my local brew shop when I get the time.
Thanks
John