does anyone know how good these are
Content deleted in accordance with forum rules.
brewferm
-
BarryNL
Definitely. Most want at least 500g of extra sugar and some over a kilo. Using DME and glucose instead should make a much better beer.DaaB wrote:They make great beer. I'd replace any sugar additions with 75% light dme and 25% brewers sugar.
I've brewed their Triple and have their Ambiorix in my fermenter at the moment. Hopefully they will turn out nice once they're ready for drinking.
-
matti
-
tubby_shaw
What was the problem with the Kreik matti ?matti wrote:Iv brewed the Abdij (Abbey) kit before and it was very good. i made it with the dark belium candy sugar. Iv also made the Kriek cherry beer but that didn't turn out that great. I wouldn't mind giving the triple a go.
I was going to give that one a go for summer
-
tubby_shaw
It's supposed to be real cherry juiceDaaB wrote:I'd be interested to know also, was it the plastic cherry stuff thats added to it by any chance?
I wait with bated for matti's appraisalKriek - 12ltr
Kriek is the best known of the famous Belgian fruit-beers. Kriek is made by the maceration of cherries in beer. This red copper tinted beer has a slightly acidic taste with a sweet aroma. Each kit contains the pure cherry juice of at least 3kg of cherries!
-
discodave
JUST DONE THE GRAND CRU....
I've got a problem....Bottled it over 4 weeks ago, after it fermented down to correct FG but.
The temp in my shed is about 5 degrees and there is chill haze. I took a bottle into the house and it cleared super-bright in 24 hours.
However, the brew in my barrel (in the shed) is super-clear at the same temperature...
If I look carefully through the bottles in the shed, it looks like they are trying to clear, but never quite get there...
I know GRAND CRU contains wheat malt. Would this matter? Has anyone had a similar problem with this brew?
Thanks in advance,
Dave.
I've got a problem....Bottled it over 4 weeks ago, after it fermented down to correct FG but.
The temp in my shed is about 5 degrees and there is chill haze. I took a bottle into the house and it cleared super-bright in 24 hours.
However, the brew in my barrel (in the shed) is super-clear at the same temperature...
If I look carefully through the bottles in the shed, it looks like they are trying to clear, but never quite get there...
I know GRAND CRU contains wheat malt. Would this matter? Has anyone had a similar problem with this brew?
Thanks in advance,
Dave.
-
matti
-
BarryNL
I always thought Grand Cru was meant to be hazy. Hoegaarden have certainly never felt the need to produce it as a clear beer.discodave wrote:JUST DONE THE GRAND CRU....
I've got a problem....Bottled it over 4 weeks ago, after it fermented down to correct FG but.
The temp in my shed is about 5 degrees and there is chill haze. I took a bottle into the house and it cleared super-bright in 24 hours.
-
tubby_shaw
As I prefer my Kreik slightly tart like Leifmans as opposed to sweet like the Belle Vue one, I think I'll give it a gomatti wrote:The cherry taste was not very strong at all. It was no where neer as sweet as what you normally get. I don'd normally drink fruit beers, i made it for the girlfriend. Anyway I took the bottles to a party and there were none left at the end of the night so someone must of liked it.
Just as a point of interest Matti, did you make it up with white sugar, candy sugar/glucose or extra malt extract ?
-
mikeyt
I'm new to this forum, but was sent the address by a friend - i like what i read!
anyway, I love the brewferm beers. The first I did was the Abdij (Abbey) beer. This was excellent. I managed to keep some bottled and had one the other week which was 6 month old - the flavour had improved immensely in that time! Well worth doing. So I have a Diabolo which is just about ready for drinking, a Triple which is bottle fermenting, and an Ambiorix all ready to do!
Well worth it!
anyway, I love the brewferm beers. The first I did was the Abdij (Abbey) beer. This was excellent. I managed to keep some bottled and had one the other week which was 6 month old - the flavour had improved immensely in that time! Well worth doing. So I have a Diabolo which is just about ready for drinking, a Triple which is bottle fermenting, and an Ambiorix all ready to do!
Well worth it!
-
tubby_shaw
I guess that's a thumbs up from you thenmikeyt wrote:I'm new to this forum, but was sent the address by a friend - i like what i read!
anyway, I love the brewferm beers. The first I did was the Abdij (Abbey) beer. This was excellent. I managed to keep some bottled and had one the other week which was 6 month old - the flavour had improved immensely in that time! Well worth doing. So I have a Diabolo which is just about ready for drinking, a Triple which is bottle fermenting, and an Ambiorix all ready to do!
Well worth it!
Welcome to the forum BTW
-
BarryNL
How are you planning to do the Ambiorix? I just made up a batch using 800g light spray malt and 300g glucose instead of the specified 1075g sugar. It will be interesting to see how it turns out. It seems to be a real monster of a fermenter - it seems to be pretty much finished within 36 hours.mikeyt wrote:I'm new to this forum, but was sent the address by a friend - i like what i read!
anyway, I love the brewferm beers. The first I did was the Abdij (Abbey) beer. This was excellent. I managed to keep some bottled and had one the other week which was 6 month old - the flavour had improved immensely in that time! Well worth doing. So I have a Diabolo which is just about ready for drinking, a Triple which is bottle fermenting, and an Ambiorix all ready to do!
Well worth it!
-
EasyBrew
The Kriek beer is not supposed to be sweet but more tart and slightly sour (in a good way). It is made with real cherry juice. If you like your fruit beer slightly sweeter try the framboos raspberry one. Also they are best matured for at least several months in bottles before drinking.
If you find that there is not enough fruit flavour for your taste you can add more cherries during the primary fermentation. You can use canned cherries (if you use ones with sugar remember to check the OG BEFORE adding your sugar). Also use pitted cherries or you will get a bitter flavour from the stones. You can also use frozen cherries.
To get best results with these kits use belgian candi sugar (many shops stock this as it is supplied in the UK by Brupaks). It's a little difficult to dissolve so best done in a couple of pints of boiling water before adding to the wort.
If you don't want to do a kit, make up your normal brew and add either fresh, frozen (thawed first) or canned fruit. If you use a kit choose one with a low bitterness level. If making your own wort use only about half the hops you would normally use. Frut beers are best when more malty - you are only using a small amount of hops for preservation purposes if you use too many the result will be too bitter and will overpower the flavour of the fruit.
Also if you are using fruit in your brew, it will give an extremely vigorous fermentation so make sure there is plenty of headspace in your fermenter or you may find a nasty mess on the floor.
If anyone's looking to get into the good lady's favour, when you make your next 5 gallon brew, after the primary fermentation put 1 gallon into another fermenter with the raspberries, brew for a further 10 days, then bottles. She should then love you forever and let you use her kitchen implements forever and a day
If you want to make you
If you find that there is not enough fruit flavour for your taste you can add more cherries during the primary fermentation. You can use canned cherries (if you use ones with sugar remember to check the OG BEFORE adding your sugar). Also use pitted cherries or you will get a bitter flavour from the stones. You can also use frozen cherries.
To get best results with these kits use belgian candi sugar (many shops stock this as it is supplied in the UK by Brupaks). It's a little difficult to dissolve so best done in a couple of pints of boiling water before adding to the wort.
If you don't want to do a kit, make up your normal brew and add either fresh, frozen (thawed first) or canned fruit. If you use a kit choose one with a low bitterness level. If making your own wort use only about half the hops you would normally use. Frut beers are best when more malty - you are only using a small amount of hops for preservation purposes if you use too many the result will be too bitter and will overpower the flavour of the fruit.
Also if you are using fruit in your brew, it will give an extremely vigorous fermentation so make sure there is plenty of headspace in your fermenter or you may find a nasty mess on the floor.
If anyone's looking to get into the good lady's favour, when you make your next 5 gallon brew, after the primary fermentation put 1 gallon into another fermenter with the raspberries, brew for a further 10 days, then bottles. She should then love you forever and let you use her kitchen implements forever and a day
If you want to make you
-
matti
-
Bigster
. Think I might experiment with a kit first before trying an AG fruity