Discuss making up beer kits - the simplest way to brew.
-
Mogwyth
Post
by Mogwyth » Sat Feb 28, 2009 5:51 pm
Just tested my Diabolo as it appears to have finished fermenting, down from 1071 to 1006 so about 8.5% abv
tastes like a winner
Made it up with 650 grams golden syrup, definitely in the barley wine region for flavour at the moment. Hopefully I'll bottle it tomorrow I wish I had something smaller than 500ml bottles though as this I think this one is going to need drinking with care, definitely not a supping ale
.
-
JayBee
Post
by JayBee » Sat Feb 28, 2009 10:24 pm
Crikey, thats a hell of a final gravity. Is it even finished yet ? I bottled most of mine in 300ml Duvel bottles, kind of fitting really.
Don`t rush it after its bottled though. Brewferm themselves reccommend 6 - 8 weeks conditioning but I`ve hung on to a few bottles and I reckon 4 months is about right for maturing time, longer is even better if you can restrain yourself. My Gallia is now 8 months old and just about perfect.
-
Mogwyth
Post
by Mogwyth » Sat Feb 28, 2009 10:37 pm
I know I was pretty astounded when I put the hydrometer in, so I tried the wine one and that gave the same reading.
Today was the first measure so I will check it again tomorrow, I normally wait three settled days before bottling. As I say I think I need some small bottles not sure I'll be able to get any in time though.
Yes I plan to lay up a few bottles of every brew just to see what they do and I think this will be a good un.
-
FiercelyFuzzy
Post
by FiercelyFuzzy » Sun Mar 01, 2009 3:13 pm
Is using golden syrup just like using Belgian Candi Sugar? Isn't that just partially inverted sugar? If so I might try that next time.
I used Tate & Lyle for my Brewferm Grand Cru & I'm sure I can detect a cidery twang to it.
-
Mogwyth
Post
by Mogwyth » Sun Mar 01, 2009 8:32 pm
FiercelyFuzzy wrote:Is using golden syrup just like using Belgian Candi Sugar? Isn't that just partially inverted sugar? If so I might try that next time.
I used Tate & Lyle for my Brewferm Grand Cru & I'm sure I can detect a cidery twang to it.
Yep, wasn't till I got home that I realised it ideally Brewferm kits wanted Candy Sugar and with no decent HB shop within 50 miles, I had to do a bit of quick thinking. Bottled it this evening using unrefined dk cane sugar to prime. Now just have to wait.
-
brewin_bear
Post
by brewin_bear » Sun Mar 01, 2009 10:09 pm
Mogwyth wrote:Just tested my Diabolo as it appears to have finished fermenting, down from 1071 to 1006 so about 8.5% abv
tastes like a winner
Made it up with 650 grams golden syrup, definitely in the barley wine region for flavour at the moment. Hopefully I'll bottle it tomorrow I wish I had something smaller than 500ml bottles though as this I think this one is going to need drinking with care, definitely not a supping ale
.
My Breferm Grand Cru was similar. Made with 1000g Candi Sugar + 100g brewing sugar. Started off at 1.072 and have just kegged it after two weeks. Final reading is 1.006.... that's around 8.7%
And it already tastes really nice.
-
scottish69
Post
by scottish69 » Mon Mar 02, 2009 11:50 am
Ive just done a grand cru and a wheat beer from brewferm - both used candy sugar and theres definitely a twang. THey both taste pretty much identical even after 8 weeks conditioning - albeit one more alcoholic than the other. I might retry these kits with exta light DME and see if they improve.
