Well, finally got around to bottling the Xmas brew (OG - 1.042, FG - 1.010). More or less as mentioned in my previous entry in this thread: Coopers English Bitter, 1KG Muntons Enhancer, 200 grams Molasses (Golden Syrup), and a few items steeped overnight in Vodka (added to the primary fermentation at the same time as the yeast). These items were: Nutmeg 10g, Cinnamon 20g, Ginger 5g and Cloves 3g. All crushed, cut or split to allow more rapid absorption by the vodka. I skipped the lemons and oranges in the end.gxprice wrote:Beer-Meisters,
Just ordered a Coopers English Bitter kit and will brew it up to a Christmas brew (hence my coming across this thread). I'll use 1kg of Muntons Enhancer and possibly another 250gms or dark brown sugar (as per this thread). To add the spice element, I would just like to clarify the process since up until now I've been a pure "kit" person (which has turned out well so far... - just wanted to try something different).
Must admit, the initial aroma was quite strong and I'm hoping I haven't overcooked the quantities. Not quite eye-watering but something was definitely coming through dominantly. It tasted ok (as well as any unconditioned, room temperature beer could) but I await the 2-3 week conditioning before putting it in a fridge to cold crash for a couple of days before "sampling". Bottled with 120gms brown sugar, bulk primed (22 litres or so). Normally, would prefer a higher CO2 (160-180gms of sugar) but since this is supposed to be a bitter (as opposed to an IPA, Pils or Lager), I've toned it down.
I'll let you know how it turns out; meanwhile, comments welcome (especially if you've noted the same as me when first opening the primary FV after a couple of weeks!).
Best,
Gary.