woodforde's

[woodworm]

I made the Nog as my Christmas beer. Primed with 80g muscarvado sugar before kegging. To me, the perfect winter beer - dark, malty, real easy drinking

Primed with muscarvado sugar? does that affect the taste much?

[hootbah]

I have been conditioning a Norfolk NOG (in bottles) for about six weeks now. Due to this post reminding me of the beer in the back of my cupboard I have just opened one.

It is quite dark in colour and tastes great. I don't think it will last long!

I also made a Nelson's Revenge in January and that was very drinkable but did take a long time to clear in my King Keg.

[Andy S]

cool, my nog is still in it's box and I'm looking forward to it already

[Wauny]

Primed with muscarvado sugar? does that affect the taste much?

Not really I guess, gave it perhaps a slightly more molasses taste? Was real nice though

[alefric]

Woodworm I have brewed Wherry with both standard and Nottingham yeast...both were excellent! also i usually use golden caster to prime with no problems..Good luck and enjoy...P.S. I haven't had problems with Muntons yeast

[woodworm]

Caster?? as in caster sugar i take it ........
another question for the brains of the site .....
when brewing up a tinny it says "all you need is sugar" instead of using general houshold sugar could you use other types like caster sugar or even icing sugar.....
probably a silly question but i am a bit of a newbie

[Parp]

Aye, caster and icing are just finer ground.

Golden syrup can be used also - some breweries call it Invert Sugar Syrup. It is readily fermentable as it has been "Inverted" , ie split up so its easier to ferment.

All types of brown sugar, Palm sugar... the list goes on.

[woodworm]

Thanks parp
take the results will still not be as good as using DME ??

[Parp]

Houshold sugar gives a funny sort of viney, cider flavoured pop undertone in my experience.

Glucose (Dextrose Monohydrate or whatever its posh name is) has the effect of thinning your beer by producing only alcohol and co2.

Spraymalt or liquid malt extract is the way to go for most of the style's we Brit's know and love

[woodworm]

Went to my nearest brewshop this afternoon, 18 miles away , got 2 medium and 2 dark bags of spraymalt,(for personel stocks) as after reading numerous posts on here that seems to be the way forward
Noticed a few people have posted that they've had a few problems with the yeasts supplied with woodforde's brew kits (sticking), is it worth making a yeast starter
Thanks again

[midasmesh]

I've done a few woodfordes kits and have never had any problems with the yeast.

I know it says on the instructions that you can just put the yeast straight into the fermenter once made up but also says for best results rehydrate the yeast.

I have always rehydrated the yeast and never had any problems with it.

[Parp]

Try them with Safale S-04.

I dont think its the yeast in the kits though, peeps on the forum have mentioned its the actual make up of the frementables in the kits.
They just seem to finish early, at relatively high sg's ; 1015-1018 perhaps.

[Andy S]

Well my £6 Nog went into the FV this morning with fingers crossed it turns out ok. No odd or off smells from the tins so as long as it starts to ferment then I think it should be good.

[Piscator]

I am tending to bottle Wherry at 1012 (OG is approx 1040) and have not had a stuck fermentation to date.

I dont make up a true starter but always re-hydrate the yeast beforehand.
The yeast in the kits seems to drop out reasonably & forms a firm sediment in the bottles which withstands pouring quite well.

Gervin is normally quite good for this too but I note that hop shop list it as out of stock due to the problems at British Diamalt

[woodworm]

Got Norfolk Nog in the F.V. yesterday ( bank holidays are handy ) did the re-hydration thingy it sugested.
Checked it this morning and looking good, lots of foam in F.V.
so far so good ( fingers crossed )
Thanks for all the help and advice everyone really apreciated
This is a fantastic forum......be lost without it
Thanks again