Brewferm Kit Method
-
Burner
Brewferm Kit Method
As a Belgian beer lover I've got the Brewferm wheatbeer in the queue for the fermenter. My question is does anybody boil these kits or do you follow the instructions on the Brewferm site? I was going to use the candi sugar on this one - Any tips out there?
-
discodave
I've done half a dozen of them so far....Most are either very good or excellent! I've never bothered boiling them.
I use spraymalt for the stronger ones and 50% brewing sugar/50% spraymalt for the wheatbeer, pils or gold (lager type of drink).
Bottle them and leave for 6 months. You WILL be rewarded. I'm currently drinking GRAND CRU and it has changed over the last month into something really special.
Oh, I recommend adding 10-15% MORE sugar than advised when bottling, especially if you drink them cold.
Oh! ...and keep the temp. at 20 degrees, ignore their high recommended temp, it's way too high and will cause off flavours.
Cheers,
Dave.
I use spraymalt for the stronger ones and 50% brewing sugar/50% spraymalt for the wheatbeer, pils or gold (lager type of drink).
Bottle them and leave for 6 months. You WILL be rewarded. I'm currently drinking GRAND CRU and it has changed over the last month into something really special.
Oh, I recommend adding 10-15% MORE sugar than advised when bottling, especially if you drink them cold.
Oh! ...and keep the temp. at 20 degrees, ignore their high recommended temp, it's way too high and will cause off flavours.
Cheers,
Dave.
-
Chris The Fish
ive got the Brewferm Tawerbier in primary fermentation at the mo. It says that it should be in there for 10 days to get to 1010, however mine has been in for 6 days and been on 1010 for 2 of those so its going over to secondary tomorrow.
I used 1/2 tsp of Youngs Yeast Nutriant with the provided yeast and the gravity dropped like a stone from 1052 (mostly dextrose with some spraymalt about 200g) at room temp (18-22deg C).
Ill let you know what the 'wort' is like when i put into secondary tomorrow.
Hope this helps
CTF
I used 1/2 tsp of Youngs Yeast Nutriant with the provided yeast and the gravity dropped like a stone from 1052 (mostly dextrose with some spraymalt about 200g) at room temp (18-22deg C).
Ill let you know what the 'wort' is like when i put into secondary tomorrow.
Hope this helps
CTF
-
beardybrewer
Funny, I've found these need a longer time in the fermenter. I have the Brewferm triple in the fermenter at 2+ weeks and am still seeing decent airlock activity. I usually give them 3 full weeks before bottling.
FWIW I do boil them, but as I'm not adding extra hops to alter the recipe only for 15 minutes.
Lastly, to add that bit of sweetness I've used candi sugar instead of glucose for bottling with good results! For a belgian you want a high level of carbonation so keep that in mind.
FWIW I do boil them, but as I'm not adding extra hops to alter the recipe only for 15 minutes.
Lastly, to add that bit of sweetness I've used candi sugar instead of glucose for bottling with good results! For a belgian you want a high level of carbonation so keep that in mind.
-
Chris The Fish