Ramos Posted June 23, 2010 Share Posted June 23, 2010 5th brew in to my home brewing career and have just made up a batch of lager and had decided to experiment with the sugars...i used a kg of dextrose and 100g honey and 100g golden syrup...was a bit concerned when bottling as there seemed to be no body at all...was impatient and cracked one 3 days into secondary fermentation and it appears i have made beer tasting wine. from what i put in is this kind of result to be expected as there are no additional malts to add body? or will carbonation occur over the next 2 weeks? just concerned as the stout i bottled at the same time has a quality creamy head Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted June 23, 2010 Share Posted June 23, 2010 g'day andrew, it needs time to carbonate for sure. honey n syrup in a lager type might not work,you may need darker malt and yeast flavours to balance the sweetness.... let them age, they may come good in 4-6 months? a stout is gonna get a better head than any pale beer. you want body.......just make it all malt! 1.7kg concentrate and 1kg light dry malt or liquid malt!! dont even look at that lager again for 4 weeks..then try 1 a week until it tastes good??? see what happens? cheers matt Link to comment Share on other sites More sharing options...
Ramos Posted June 23, 2010 Author Share Posted June 23, 2010 cheers matt, thats makes me feel better, didn't know what to do there...drink it flat, throw it out, add more priming sugar. Was trying to go for a hint of sweetness thats why i only used 100g of each. oh well looks like i'm drinking cerveza and stout for the next 4 weeks...its a hard life The stout is amazing, made on brown sugar and dark dried malt with safale 04...nom nom nom cheers andrew Link to comment Share on other sites More sharing options...
PB2 Posted June 23, 2010 Share Posted June 23, 2010 Simple sugars - dextrose, white sugar, golden syrup, etc. ferment out completely leaving no sweetness. Honey may leave a smidge of sweetness but the perceived sweetness is more likely the nose playing tricks on brain when smelling the honey aromas. I'd expect the FG to be fairly low - it's in the bottle now so, as Thirsty said, give it some time before looking at it again. Link to comment Share on other sites More sharing options...
Ramos Posted June 23, 2010 Author Share Posted June 23, 2010 cheers PB2 yeah felt like a bit of an odd ball when i put it on, started at 1036 (was expecting a bit higher) and got down to 1002, sat there for 3 days before bottling. was there anyhting i could have done before bottling to reduce the wait? andrew Link to comment Share on other sites More sharing options...
PB2 Posted June 24, 2010 Share Posted June 24, 2010 Not sure what you are asking - reduce the wait for FG or the bottles to come up to condition? Link to comment Share on other sites More sharing options...
Ramos Posted June 24, 2010 Author Share Posted June 24, 2010 sorry, that was aimed at the wait for the bottles to come up to condition. Link to comment Share on other sites More sharing options...
PB2 Posted June 24, 2010 Share Posted June 24, 2010 Assuming correct priming rate, sufficient temp', enough yeast carried over from primary, the yeast behaves itself and properly sealed bottles - should be fizzed up in 7 days. Anything after this is conditioning time. Link to comment Share on other sites More sharing options...
Ramos Posted June 24, 2010 Author Share Posted June 24, 2010 yeah noticed a bit of fizz last night when i gave one of the bottles a swirl...its not going to end up as a great brew but it'll be drinkable. Link to comment Share on other sites More sharing options...
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