randyrob
Halfluck Brewing
- Joined
- 25/10/06
- Messages
- 1,596
- Reaction score
- 7
cant drink vb since i starting brewing in october h34r: i wish i could change my name and not lose my posting number count
I assumed your old nick was just a piss take
cant drink vb since i starting brewing in october h34r: i wish i could change my name and not lose my posting number count
Send me one of these magical K&K beers (and a Dodo and a picture of Bananarama naked while you're at it)
Got a good KK recipe than AngelTears?
i'm willing to be converted
send me those miracle K&K beers
Enjoy the step from megaswill to K&K. Its a great place to learnand it will make the step to AG all the more gratifying. On the other hand, feel free to dive right into AG if thats your thing.
What about those who already have access to high quality beer and gain an interest in homebrewing?
I know of several people who were previously involved in the beer scene from a non-homebrew angle, and wanted to try creating similar beers to the ones they enjoy. It may be possible with some beers, but there are many that would be very hard to even come close with kits.
I actually have a slight objection to the term K&K in the way it is being used these days, especially in this forum. I think when the term was first coined it was literally applied to the method of homebrewing that didn't involve any, or very little, departure from the kit maker's instructions. If you use a commercial 1.8-kg kit and a kilo of white sugar and the yeast under the lid, you are going to get beer that is a lot cheaper than megaswill, but to be honest, no better, probably worse. I'd take a Crown Lager over a beer made that way any day.
When you sub the sugar with dextrose, you get some improvement, but not a whole lot. Maybe you start to draw even with megaswill on the taste stakes.
Start adding some finishing hops and replacing half the dextrose with malt extract, and ho ho ho, I think you have pulled ahead of the megswill. But use a good quality dry yeast appropriate to the style of beer and then you should definitely have pulled clear of the megaswill. Mind you, this is much easier to achieve for more robust beers than for delicate lagers, mainly because correct yeast/fermentation management becomes so critical.
Go further and repalce all the sugar with malt extract, use steeped specialty grains, liberal additions of finishing/dry hops, well-managed ferments with high-quality yeast, and you 1) should be making pretty darn good beer, and 2) Don't really deserve to be labelled with the perjorative term K&K. This is really the approach that is used by kit brewers who perform well in the home brew comps. It is simply wrong to refer to the beer as KK beer.
So how about referring to kit brewing unless you really want to mean "kit+kilo of sugar/dextrose and little else"?
FWIW.
I actually have a slight objection to the term K&K in the way it is being used these days,...........................................................................
................................................................................
....................So how about referring to kit brewing unless you really want to mean "kit+kilo of sugar/dextrose and little else"?
FWIW.
ATOMT you should get in touch with Lion Nathan, they'd probably love to know all that malt and hops are going to waste when they could just be using tins for an equal result.
I actually have a slight objection to the term K&K in the way it is being used these days, especially in this forum. I think when the term was first coined it was literally applied to the method of homebrewing that didn't involve any, or very little, departure from the kit maker's instructions. If you use a commercial 1.8-kg kit and a kilo of white sugar and the yeast under the lid, you are going to get beer that is a lot cheaper than megaswill, but to be honest, no better, probably worse. I'd take a Crown Lager over a beer made that way any day.
When you sub the sugar with dextrose, you get some improvement, but not a whole lot. Maybe you start to draw even with megaswill on the taste stakes.
Start adding some finishing hops and replacing half the dextrose with malt extract, and ho ho ho, I think you have pulled ahead of the megswill. But use a good quality dry yeast appropriate to the style of beer and then you should definitely have pulled clear of the megaswill. Mind you, this is much easier to achieve for more robust beers than for delicate lagers, mainly because correct yeast/fermentation management becomes so critical.
Go further and repalce all the sugar with malt extract, use steeped specialty grains, liberal additions of finishing/dry hops, well-managed ferments with high-quality yeast, and you 1) should be making pretty darn good beer, and 2) Don't really deserve to be labelled with the perjorative term K&K. This is really the approach that is used by kit brewers who perform well in the home brew comps. It is simply wrong to refer to the beer as KK beer.
So how about referring to kit brewing unless you really want to mean "kit+kilo of sugar/dextrose and little else"?
FWIW.
That sounded perfect. I agree 100%. Nice write up. (altho im AG)
For the newer forum members who are K&K, dont worry about Tangent. He is an AG religeous fanatic and wont hear a good word about K&K.
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