beer kit twang

[Jim]

cheers jim.

my coopers stout is going berserk right now in my insulated cabinet which is 19 degrees.
the fv thermometer is showing 24 on its own.

how do i go about cooling it down then?

It depends what sort of house/garage you have. The best bet is to find somewhere where the temperature's a bit lower. If you have your fermenting bucket inside an insulated cabinet, open it up a bit to let some heat out (obviously whether this will work depends on the ambient temperature).

Either way, this is the right kind of weather to solve your overheating problem!

[brysie]

[sam c]

yeah, i use the expencive beer enhancer stuff £4.50

There's your problem (or one of them at least), it's at just 50/50 sugar/malt extract and that's too much sugar for ales and lagers, sugar gives a distictive 'twang' in quantities much more than 25%.

so chris are you saying only use dme or lme and try and avoid beer enhancer?

[brysie]

tell you what

of all the kits ive don this year, the wherry has been the best so far and thats all lme.

[brysie]

okay. so what would happen if you used a kilo of ldsm and 250g of sugar/glucose?
would that give you a stronger beer but not taste too thin?

im only asking because im planning boingys cheap lager kit/golden syrup for this weekend and wondered if it would be safer to go half syrup and half ldsm.

[sam c]

You can use 75% dme and 25% glucose if you don't want too much body (for lagers etc) but i'd avoid making a beer using anymore that 25% glucose/sugar, much above that and it becomes noticable.[/quote]


ok thanks. i reccently brewed coopers ausie pale ale with brew enhancer assuming that this would give it more body, but to be honest i still found it as bit thin. if anything it was a little sweet.

[brysie]

how long from brewing to drinking it sam?

[WishboneBrewery]

thats interesting jim

what sort of figure are we talking about here?

Looks like a ¼ to me

[brysie]

eh?

[sam c]

how long from brewing to drinking it sam?

its had 3 1/2 weks now. just had a pint and it does taste a little better than it did a few days ago but still sweet. also i found on both my first two brews there was very little head. i have cleaned my glasses very well making sure there is no soapy residue left on the glass. what head there is gone after about 30 seconds.any thoughts?

[boingy]

what head there is gone after about 30 seconds.any thoughts?

Drink quicker?

[WishboneBrewery]

eh?

oops, sorry missed reading jims bit there... confused myself what you were replying to... Doh!!!

[brysie]

light dried spraymalt.

are you serious chris? boingy reccomended it highly. i dont want to waste a kit using syrup when i could get a much better result with spraymalt.

[tadbrewer]

me and my mate struggled with this twang when we first started. we are now on our 8th brew and have managed to eliminate most of it, still not perfect. we found that by pitching yeast at around 16-18^0c and keeping at these temps does help remove most of this twang. i do believe that a colder fermenting temp does help.

[rollin danny]

[quote][quote="tadbrewer"]me and my mate struggled with this twang when we first started. we are now on our 8th brew and have managed to eliminate most of it, still not perfect. we found that by pitching yeast at around 16-18^0c and keeping at these temps does help remove most of this twang. i do believe that a colder fermenting temp does help. This is what made this country great.The dogged determination to keep going against all odds