Well Hello There
I've been "stalking" this site now for the past six weeks. Whenever the shop goes quiet (I'm at work right now actually) I can't resist dipping into this forum and gathering more knowledge than I ever had when I used to brew. I started straight after school in '86, mainly with cider, but moved on to stouts and pale ales. Always just cheap kits, Telfords, Kwoffits etc. When my other half came on the scene in '91 I stopped. A few years ago I bought all the kit to start again, but never found the time. Anyway, a few weeks back I took the plunge again and am now back in my happy place. I just love brewing, even if it's only at the most basic level. The smell of the wort as it comes out the tin. The glooping and schlopping of a bloody good stir. The cleaning and sterilising (why is it that ordinary household cleaning is a chore, but washing bottles is a joy?). The nervous wait as the beer ferments. The bottling and conditioning, it's all chust sublime, as Parahandy would say. If ever there was an antidote to the stresses and strains of modern living then surely this is it.
With the advent of t'internet, and the birth of forum boards such as this, things are now so much easier. In the past I was always pretty much on my own. If I was lucky I could maybe ask someone in the homebrew shop for advice, but that was never always practical, and anyway that would just be one answer. I just battled on and learnt from experience. Now I'm familiar with sticky ferments, what malt extracts are for, the best way to bottle etc etc etc.
Reet, I've waffled on now quite enough, it's time for my quick question. I've got a tin of Geordie mild, and a tin of Brewmaker victorian bitter. I'm looking to mix them in a 7 gallon fermenter with 1kg of brewers sugar glucose stuff, and 200g of light brown sugar. For yeast I'll be using the packets provided plus about 5 grams of Youngs ale yeast. I'm hoping to make a reet tasty mild & bitter. What I need to know is, have I got my measurements about right for the sugar, and is it ok to mix the yeasts like this?
Hello - And a quick question
Hi and welcome back to the fold! 
Re mixing different strains of yeast - probably not a good idea. The results may be OK, but I personally would stick with one type.
It looks like you'll be making 7 gals from 10 gals worth of kit, and still adding quite a bit of sugar. I'm not familiar with the kits you're planning to use, but you need to think about what strength the final brew will actually be compared with what you are aiming for.
Also bear in mind that the bitterness will increase when you make up a smaller brew length.
Re mixing different strains of yeast - probably not a good idea. The results may be OK, but I personally would stick with one type.
It looks like you'll be making 7 gals from 10 gals worth of kit, and still adding quite a bit of sugar. I'm not familiar with the kits you're planning to use, but you need to think about what strength the final brew will actually be compared with what you are aiming for.
Also bear in mind that the bitterness will increase when you make up a smaller brew length.
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BlackBag
Aaaaah. Never thought about the bitterness issue. I gather that would be because of using 10 gallons worth of hops in only 7 gallons. I suppose I could just keep some of the wort back (maybe about 1 gallons worth from each tin) and brew that separately in 2 demijohns. I just thought the extra might make it a bit more full bodied, like using a malt extract.
As far as the yeast is concerned, what could be a possible issue of mixing them? It would be no problem to use just 1 kind, I'm just curious.
As far as the yeast is concerned, what could be a possible issue of mixing them? It would be no problem to use just 1 kind, I'm just curious.
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macleanb
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eeyores61
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JohnJeye
Aye don't mix kits. theres just no need. Might as well spend the extra money on some malt extract and get 2 batches out of the ingrediants you have.
With the yeasts it starts to become all about how much you want to spend. The first few steps in making really tasty beer all more or less involve spending just that little bit more beer. A couple of quid over a 40 pint batch though is well worth it when it comes to drinking
With the yeasts it starts to become all about how much you want to spend. The first few steps in making really tasty beer all more or less involve spending just that little bit more beer. A couple of quid over a 40 pint batch though is well worth it when it comes to drinking
ah well beer = money and money = beer . . . hic !-
BlackBag
Thanks everyone.
Have come to a common sense decision. Leave the kits as they are but make with a DME or beer kit enhancer.
If I want a nice "mild n bitter" I can always just pour a half and half when they're brewed, no point possibly buggering up 2 kits. I can't resist wanting to clart around with stuff, I put this down to being banned from doing chemistry at school. If only I'd been allowed to get it out of my system then . . .
Anyway, I had a great brewing day yesterday. The OH took the kids up to Carlisle shopping, leaving me to my own devices. Made up a Black Rock Miners Stout (700g of brewers sugar and 300g of dark brown sugar - couldn't resist it. Read somewhere that a bit of dark brown sugar will add to the flavour), and a Beaverdale 6 bottle Chardonnay kit. The sound of bubbling airlocks, there's nothing finer.
Have come to a common sense decision. Leave the kits as they are but make with a DME or beer kit enhancer.
If I want a nice "mild n bitter" I can always just pour a half and half when they're brewed, no point possibly buggering up 2 kits. I can't resist wanting to clart around with stuff, I put this down to being banned from doing chemistry at school. If only I'd been allowed to get it out of my system then . . .
Anyway, I had a great brewing day yesterday. The OH took the kids up to Carlisle shopping, leaving me to my own devices. Made up a Black Rock Miners Stout (700g of brewers sugar and 300g of dark brown sugar - couldn't resist it. Read somewhere that a bit of dark brown sugar will add to the flavour), and a Beaverdale 6 bottle Chardonnay kit. The sound of bubbling airlocks, there's nothing finer.