Adding Body to Homebrew Kits

[woodnut]

Hello, I am new to homebrewing and have recently set off some Woodfordes Wherry and Admiral's Reserve within a couple of weeks of each other.

I have been turned onto home brewing by friends who have done a few Woodforde's Wherry kits and various other kits. Although I have enjoyed these they do seem to lack full body and have a bit more of a watery taste than anything that is on offer commercially.

- Is this simply the limitations of these homebrew kits? Can anything be done to improve this aspect of homebrew kits? Or perhaps that they have not been brewed to their full potential?


I had read somewhere on this forum that dry hopping can help with this but I noted another post stating that dextrin is best for adding body.

Can anybody comment on any of the above? Is Brubody any use with kits with regards to the body?


Many thanks in advance for any advice / comments

[fractureman]

Have used brewbudy before & certainly adds a kick to a brew

[Ditch]

Just disregard anything in the instructions about using sugar, in any way, shape or form. If it suggests using 1Kg of Anything ending in " 'Ose " ? Forget that and use '(Dry) Spray Malt' instead. This is the stuff we all refer to as " DSM ".

Use the same weight of that as they suggest of sugar / Dextrose / Beer Kit Enhancer / What ever. Instead of 'What ever'! We don't want ye in a mess ....!

But, the powder in the packet (DSM) will give ye beer that full, rich, lip smacking body ye seem to be seeking.

Incidentally; DDSM = Dark DSM. MDSM = Medium. LDSM = Light. People have various preferences for different brews. Follow ye instincts.

" OMFG! What Have I Done?! " Is what I PM to Chris+1, having suffered a brain fart and only used 500g of MDSM in a batch of Coopers Stout!

I'll be in amongst that lot by Wednesday. Look out for my reports!

[EoinMag]

I don't understand how you are getting beers lacking body from the likes of a Wherry kit which is a 3kg all malt kit which needs nothing added. Have you made the brews up to the required 23l or have you maybe made them up with higher dilution by accident? I don't get it to be honest. I'd say you should buy yourself some flavapaks from brupak or failing that start on steeping grains.

[scottmoss]

I find the Wherry has full body and flavour. I've got a Victorian Bitter on the go and they are very bitter if thats your thing maybe?

[woodnut]

Thank you for your replies.


I have not produced any kits as yet, my first two are still underway as I write. I am commenting on the ones I have tasted by friends who have turned me onto giving homebrew a try.

I was just wanting to confirm if what I had noticed was an accepted shortfall of kits in general or whether kits really do have the potential to produce something on a par with or very close to commercial equivalents.

I can't comment on exactly how the kits were made up by my friends but I have followed the instructions regarding the 23L water.


Cheers.

[EoinMag]

Thank you for your replies.


I have not produced any kits as yet, my first two are still underway as I write. I am commenting on the ones I have tasted by friends who have turned me onto giving homebrew a try.

I was just wanting to confirm if what I had noticed was an accepted shortfall of kits in general or whether kits really do have the potential to produce something on a par with or very close to commercial equivalents.

I can't comment on exactly how the kits were made up by my friends but I have followed the instructions regarding the 23L water.


Cheers.

I'd be happy to serve Wherry in a pub, it's better than most commercial beers I've had in the last few years barring real ales in pubs in UK. Make sure it gets 8 weeks before you even touch it. I'd imagine you were drinking young beer from your mates.

[Lillywhite]

Make sure it gets 8 weeks before you even touch it.

That's where most newbies go wrong by making a judgement after drinking green beer.

[woodnut]

Hello thanks for the advice. It is good to know that great results can be achieved from these kits.

I reckon that the brews that I have tried were definitely not left for 8 weeks.


The instructions are a little vague and seem to suggest that its 4-6 days in the fermenter then 2 days in the keg in a warm place then 14 days in a cooler place and its ready! I would assume that they have followed these instructions to the letter.


I shall make sure I let mine have time it needs to condition.


Cheers.

[legion]

I find the Wherry has full body and flavour. I've got a Victorian Bitter on the go and they are very bitter if thats your thing maybe?

I found the Wherry to be far more bitter than the Victorian.

[EoinMag]

Hello thanks for the advice. It is good to know that great results can be achieved from these kits.

I reckon that the brews that I have tried were definitely not left for 8 weeks.


The instructions are a little vague and seem to suggest that its 4-6 days in the fermenter then 2 days in the keg in a warm place then 14 days in a cooler place and its ready! I would assume that they have followed these instructions to the letter.


I shall make sure I let mine have time it needs to condition.


Cheers.

It's hard to leave it that long, it'll be pretty good by six weeks too.

[sonicated]

I can't comment on exactly how the kits were made up by my friends but I have followed the instructions regarding the 23L water.

The instructions tell you to top up to 23 litres not to add 23 litres of water. The cans hold over two litres so you've probably made it to 25 litres.

I did this on my first brew

[Lillywhite]

The instructions are a little vague and seem to suggest that its 4-6 days in the fermenter then 2 days in the keg in a warm place then 14 days in a cooler place and its ready! I would assume that they have followed these instructions to the letter.

Clearly it can be drunk after 14 days but it will be nowhere as good as it will be if left for at least 8 weeks. I suppose Muntons don't want to put people off by only suggesting it must be left for a longer period but they could at least make the point that it will taste far better if left to condition longer.

[scottmoss]

I find the Wherry has full body and flavour. I've got a Victorian Bitter on the go and they are very bitter if thats your thing maybe?

I found the Wherry to be far more bitter than the Victorian.

Really?

[woodnut]

Hello,


Good point about the water needed to top up to 23L not to add 23L. I dont think I made that mistake though and I just double checked the Admiral's reserve which is in the fermenting bin and the level is just below the 23L mark so it should be ok although I didnt check the calibration before using.

The Wherry however is in the pressure barrel fermenting but I had a rather stupid accident when syphoning from the fermenting bin as the tap was not fully off on the barrel and once enough had been syphoned it came out the tap and I didn't notice until there was a large puddle on the floor!!

I am not sure how much I lost but the barrel looks to be only 3/4 full so I am a bit worried that there is more air in there than there should be if I hadnt have made a stupid mistake!

-Regarding the Wherry I would like to get a few bottles and leave the rest in the barrel. Is this advisable? After it has had a week conditioning in a warm place could I take a few bottles worth then store the barrel and the bottles in a cold place for 4 weeks or so to mature? If so would I need to add a little sugar to the bottles before syphoning? I have already added sugar per instructions when it went into the barrel.


-The Admirals Reserve was fermenting very nicely for the first 24-48 hours and the airlock bubbling but the yeast head seems to have gone and the airlock is no longer bubbling, I can see a few small bubbles rising to the surface but it looks to not be doing much. May it have stuck?


Many thanks.