LaundryLager
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Guys,
I'm gonna try the following as an experiment. Just wanted to know what you might think...
* 1 can of Morgan's Sheaf Wheat Beer
* 1 kg dark dry malt powder
* Standard yeast (the one that comes with the kit)
Brew to 20 L. After five-seven days, I'll do the following:
* 500 g of Stringy Bark honey (fairly darkish) dissolved in 3 L of water. Boil it for 10 mins or so, then cooled.
This will be added to the fermenter and left to sit for a further 10-12 days.
I've had two goes so far at the Morgan's wheat beer: the first time was smack-bang in the middle of winter here in Orange (NSW), left to ferment for two weeks then bottled. DISASTER! Hadn't finished fermenting - if I didn't use PET bottles I woulda' lost the whole batch due to the bottle bomb phenomena! Crack a bottle and it'd just fizz over for donkeys. Tasted "yeastie" and a tad soury (I _did_ use WB-06).
Next, I tried doing it in January. Temps got warm - couldn't do much about that. No bottle bombs however, but the brew still tasted yeastie + a tad sour. Again, I used WB-06. (That was before I learned that it's supposed to make the beer sour.)
I want to make a "filling" yet relatively low-strength beer. I'm hoping the honey will impart some sweet and unique honey flavour and not ferment-out completely. I'm avoiding WB-06 this time, to see if the beer will be less "yeastie" and sour.
I'm only gonna use the dark malt coz it's the only stuff I got laying around without buying more light stuff. Besides, I wouldn't mind a dark, wheatish-honeyish thing to drink during the cold wintry months in Orange
Q: Do I really need to boil the honey? I'm gonna have to, make sure it's dissolved, but do I need to pastuerise the honey? (The container doesn't say that it's already pastuerised - can I make the assumption??).
...If this turns out to be another failure, I'll stick with brewing coffee stouts for winter...
I'm gonna try the following as an experiment. Just wanted to know what you might think...
* 1 can of Morgan's Sheaf Wheat Beer
* 1 kg dark dry malt powder
* Standard yeast (the one that comes with the kit)
Brew to 20 L. After five-seven days, I'll do the following:
* 500 g of Stringy Bark honey (fairly darkish) dissolved in 3 L of water. Boil it for 10 mins or so, then cooled.
This will be added to the fermenter and left to sit for a further 10-12 days.
I've had two goes so far at the Morgan's wheat beer: the first time was smack-bang in the middle of winter here in Orange (NSW), left to ferment for two weeks then bottled. DISASTER! Hadn't finished fermenting - if I didn't use PET bottles I woulda' lost the whole batch due to the bottle bomb phenomena! Crack a bottle and it'd just fizz over for donkeys. Tasted "yeastie" and a tad soury (I _did_ use WB-06).
Next, I tried doing it in January. Temps got warm - couldn't do much about that. No bottle bombs however, but the brew still tasted yeastie + a tad sour. Again, I used WB-06. (That was before I learned that it's supposed to make the beer sour.)
I want to make a "filling" yet relatively low-strength beer. I'm hoping the honey will impart some sweet and unique honey flavour and not ferment-out completely. I'm avoiding WB-06 this time, to see if the beer will be less "yeastie" and sour.
I'm only gonna use the dark malt coz it's the only stuff I got laying around without buying more light stuff. Besides, I wouldn't mind a dark, wheatish-honeyish thing to drink during the cold wintry months in Orange
Q: Do I really need to boil the honey? I'm gonna have to, make sure it's dissolved, but do I need to pastuerise the honey? (The container doesn't say that it's already pastuerised - can I make the assumption??).
...If this turns out to be another failure, I'll stick with brewing coffee stouts for winter...