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jaws_cola

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  1. It’s from Charlie Papazan’s book. He adds dried malt extract (or corn sugar) diluted in water to the wort, just before bottling - for bottle carbonation
  2. That’s the sugar drops at the end for bottle carbonation
  3. Hey there, So I’m back brewing again and I wanted to remake the first brew I’d attempted years ago. But have run into a possible hitch... Here’s the recipie: “Ingredients for 5 gallons (19 l): 3¾ lbs. (1.7 kg) can Coopers Real Ale hopped malt extract 3¾ lbs. (1.7 kg) can Coopers light malt extract 1 oz. (28 g) Amarillo hops for aroma Ale yeast ¾ c. (175 ml) corn sugar or 1¼ c. (300 ml) dried malt extract (for bottling)” I just got the delivery of the two cans of malt extract, and the Real Ale extract is 1.7kg - but the Light Malt extract comes in at 1.5kg. I’ve got some Medium Crystal Malt grain lying around. Can I steep some at the beginning to account for the 200grams less of Light Malt extract? Or perhaps just use 1.5kgs of Real Ale extract and less water? Help please!
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