Boss Posted March 15, 2023 Share Posted March 15, 2023 Quote Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 15, 2023 Share Posted March 15, 2023 9 minutes ago, Boss said: I think I have got this right; you are asking can I brew with sugar instead of brew enhancer, I say no as it will taste awful & have no body, I think you mean putting it in the fermenter. keg instead on inchancer If you supply more detail, it would be easier to understand, Brew Enhancers are used in conjunction with the extracts & malts to complete a recipe. Please list your recipe, the type of brew, ingredients used & the equipment you are using etc. 1 Link to comment Share on other sites More sharing options...
Boss Posted March 15, 2023 Author Share Posted March 15, 2023 Yer I was just asking if I could use normal sugar so you answered my question right it would taste awful cheers Link to comment Share on other sites More sharing options...
Cheap Charlie Posted March 15, 2023 Share Posted March 15, 2023 I have had better results with enhancer or just plain dry malt extract instead of sugar. The sugar beer was pretty ordinary TBH. 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 15, 2023 Share Posted March 15, 2023 (edited) For extract brewing and depending on style probably go with either Liquid malt extract or Liquid Wheat malt extract as a first option, second, try Dry malt extract, next there's Coopers BE range (1, 2, and 3) and lastly and only if it suits the style (like a mega swill clone) go the white sugar. I've found for a 23 liter volume wort in the FV that anything above 300-400 grams of white sugar thins the body of the beer substantially and can even impart a perceived cider taste to it. Edited March 15, 2023 by Mickep 1 Link to comment Share on other sites More sharing options...
Oldbloke Posted March 19, 2023 Share Posted March 19, 2023 All above are pretty right. I used sugar for a few years. ( tight arse lol) Beer was drinkable but I never recommend it now. Depends what you like I guess. But IMO BE3 is a good start or just malt, of any type really. Depends what you making. LDME is popular. I use it for 80% of my brews at the moment, 500grams, mainly because I got a great deal a few months ago & grabbed 10kg. The darker versions are great in ales and stouts. 2 Link to comment Share on other sites More sharing options...
Malter White Posted March 22, 2023 Share Posted March 22, 2023 I'm about to find out but not with Coopers. On the journey of further experimentation I've just put down a tin of Woolies "Larger" with 800g of white sugar + 400g dextrose. Added 15g of hot steeped PoR hops because these WW tins are as bland as a cucumber sandwich. I'm not expecting award winning beer. My goal is to make a drinkable beer. If successful it'll equate to a slab (24 x 375ml) for $5.80. You could say $6 if I bottle it but I haven't decided if I'll bottle or keg it yet. 3 Link to comment Share on other sites More sharing options...
Pale Man Posted March 22, 2023 Share Posted March 22, 2023 28 minutes ago, Malter White said: I'm about to find out but not with Coopers. On the journey of further experimentation I've just put down a tin of Woolies "Larger" with 800g of white sugar + 400g dextrose. Added 15g of hot steeped PoR hops because these WW tins are as bland as a cucumber sandwich. I'm not expecting award winning beer. My goal is to make a drinkable beer. If successful it'll equate to a slab (24 x 375ml) for $5.80. You could say $6 if I bottle it but I haven't decided if I'll bottle or keg it yet. Doesn't hurt to try ol sausage. If you make something " You " like. Then you've won the battle. If not, then tweak it a tiny bit until you do like it. I often think about putting down an el cheapo kit with kilo of sugar and kegging it. After all these days with temp control and sanitary practices so much better. It cant be as bad as the old days. Can It??? 1 2 Link to comment Share on other sites More sharing options...
Malter White Posted March 22, 2023 Share Posted March 22, 2023 3 minutes ago, Pale Man said: Doesn't hurt to try ol sausage. If you make something " You " like. Then you've won the battle. If not, then tweak it a tiny bit until you do like it. I often think about putting down an el cheapo kit with kilo of sugar and kegging it. After all these days with temp control and sanitary practices so much better. It cant be as bad as the old days. Can It??? Exactly right, Paley. I've read so much about, "don't do this or don't do that", but taste is subjective and I need to find out for myself. I might just make a beer I like. Who knows until they try? If it doesn't turn out too well, I've SPLURGED a total of about $15 in the name of science. I spent that much on one beer in Singapore that tasted like an unwiped ar$e. 5 Link to comment Share on other sites More sharing options...
Pale Man Posted March 22, 2023 Share Posted March 22, 2023 9 minutes ago, Malter White said: I spent that much on one beer in Singapore that tasted like an unwiped ar$e. I'll take your word for it on that. Ive done lots of things in my life. But never tasted an unwiped ar$e 6 Link to comment Share on other sites More sharing options...
Malter White Posted March 22, 2023 Share Posted March 22, 2023 13 minutes ago, Pale Man said: But never tasted an unwiped ar$e It's a bit like eggplant. 8 Link to comment Share on other sites More sharing options...
Kegory Posted March 22, 2023 Share Posted March 22, 2023 1 hour ago, Malter White said: I'm about to find out but not with Coopers. On the journey of further experimentation I've just put down a tin of Woolies "Larger" with 800g of white sugar + 400g dextrose. Added 15g of hot steeped PoR hops because these WW tins are as bland as a cucumber sandwich. I'm not expecting award winning beer. My goal is to make a drinkable beer. If successful it'll equate to a slab (24 x 375ml) for $5.80. You could say $6 if I bottle it but I haven't decided if I'll bottle or keg it yet. Those Woolies brand cans look like they come from Coopers, TBH. I doubt that Woolies set up their own LME canning facility, much more likely they are produced by Coopers under contract with a new label and cap slapped on. 4 Link to comment Share on other sites More sharing options...
Pale Man Posted March 22, 2023 Share Posted March 22, 2023 2 minutes ago, Kegory said: Those Woolies brand cans look like they come from Coopers, TBH. I doubt that Woolies set up their own LME canning facility, much more likely they are produced by Coopers under contract with a new label and cap slapped on. I've heard the same for a lot of years, but with one other home brew producer thrown in. 2 Link to comment Share on other sites More sharing options...
Malter White Posted March 22, 2023 Share Posted March 22, 2023 2 minutes ago, Kegory said: Those Woolies brand cans look like they come from Coopers, TBH. I doubt that Woolies set up their own LME canning facility, much more likely they are produced by Coopers under contract with a new label and cap slapped on. As with just about all "home brand" products, they're made by "brand" manufacturers. Some say it could be Morgan's. I don't know. 2 Link to comment Share on other sites More sharing options...
Stickers Posted March 22, 2023 Share Posted March 22, 2023 2 hours ago, Malter White said: I'm about to find out but not with Coopers. On the journey of further experimentation I've just put down a tin of Woolies "Larger" with 800g of white sugar + 400g dextrose. Added 15g of hot steeped PoR hops because these WW tins are as bland as a cucumber sandwich. I'm not expecting award winning beer. My goal is to make a drinkable beer. If successful it'll equate to a slab (24 x 375ml) for $5.80. You could say $6 if I bottle it but I haven't decided if I'll bottle or keg it yet. if you discover an easy way of taking the white caps off the woolies can, please let me know. every single time i've tried i've punctured the paltry 5g yeast sachet whilst doing so. 1 Link to comment Share on other sites More sharing options...
Malter White Posted March 22, 2023 Share Posted March 22, 2023 3 minutes ago, Stickers said: if you discover an easy way of taking the white caps off the woolies can, please let me know. every single time i've tried i've punctured the paltry 5g yeast sachet whilst doing so. I don't know any easy way. I just use what brute strength I have left in my almost arthritic hands. Can't say I've ever damaged the yeast packets though. 2 Link to comment Share on other sites More sharing options...
DavidM Posted March 22, 2023 Share Posted March 22, 2023 I make one a week for the Wife and I've never had a problem withe the white cap. Large flat screw driver and push up a bit and lever up and off! 5 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 22, 2023 Share Posted March 22, 2023 1 hour ago, Malter White said: As with just about all "home brand" products, they're made by "brand" manufacturers. Some say it could be Morgan's. I don't know. A commercial Brewer told me it was Morgan's. 4 Link to comment Share on other sites More sharing options...
Oldbloke Posted March 23, 2023 Share Posted March 23, 2023 (edited) 17 hours ago, Malter White said: Exactly right, Paley. I've read so much about, "don't do this or don't do that", but taste is subjective and I need to find out for myself. I might just make a beer I like. Who knows until they try? If it doesn't turn out too well, I've SPLURGED a total of about $15 in the name of science. I spent that much on one beer in Singapore that tasted like an unwiped ar$e. Why not. Did a couple about 15 years ago. If I recall correctly like a very light lager. Some would like it. Why don't you just make it up to say, ,,, 18 litres. That should help it. That's 24 long necks. Edited March 23, 2023 by Oldbloke 1 Link to comment Share on other sites More sharing options...
Malter White Posted March 23, 2023 Share Posted March 23, 2023 34 minutes ago, Oldbloke said: Why don't you just make it up to say, ,,, 18 litres. That should help it. That's 24 long necks. Too late. Already done 23. 1 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 23, 2023 Share Posted March 23, 2023 Are you doing it properly by fermenting it at 35 degrees as well? 1 3 Link to comment Share on other sites More sharing options...
Malter White Posted March 23, 2023 Share Posted March 23, 2023 2 hours ago, Otto Von Blotto said: Are you doing it properly by fermenting it at 35 degrees as well? Of course! I did mention how bland those tins are. 2 Link to comment Share on other sites More sharing options...
Pale Man Posted March 23, 2023 Share Posted March 23, 2023 20 hours ago, Classic Brewing Co said: A commercial Brewer told me it was Morgan's. Morgans cans make a good brew ( sorry Coopers and @iBooz2 ) My Dad used to brew and keg with them. The Blue Mountain Lager is lovely drop. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 23, 2023 Share Posted March 23, 2023 6 minutes ago, Pale Man said: Morgans cans make a good brew ( sorry Coopers and @iBooz2 ) My Dad used to brew and keg with them. The Blue Mountain Lager is lovely drop. I have had a few brews of theirs over the years, pretty much on par with most of the others. 2 Link to comment Share on other sites More sharing options...
Malter White Posted March 31, 2023 Share Posted March 31, 2023 On 3/22/2023 at 4:15 PM, Malter White said: I'm about to find out but not with Coopers. On the journey of further experimentation I've just put down a tin of Woolies "Larger" with 800g of white sugar + 400g dextrose. Added 15g of hot steeped PoR hops because these WW tins are as bland as a cucumber sandwich. I'm not expecting award winning beer. My goal is to make a drinkable beer. If successful it'll equate to a slab (24 x 375ml) for $5.80. You could say $6 if I bottle it but I haven't decided if I'll bottle or keg it yet. I'm going to keg this today. Tasted a flat sample of it this morning and so far so good. Tasted like beer. Fancy that. 4 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now