I can't tell if you have extremely large hands or very tiny glasses, the beer looks exciting though!
Home Brewing
- Thread starter martin_b
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TringSaint
Well-Known Member
1060!!! Blimey, that must have been like syrup!!
Morkai
Well-Known Member
Standard for the style, I suppose. Lots of oats and flaked wheat in it. Should be about 6.1%
Morkai
Well-Known Member
It's a 2/3rds glass, but it's a bit of both.
TringSaint
Well-Known Member
Nice!!
Brew looks great
That would explain the nice frothy head it has to some degree I guess
Morkai
Well-Known Member
The oats are in the NEIPA, this pink one is does have some flaked wheat & chit malt added to it.
FrenchieBoy
Well-Known Member
Hi guys, I hope you don't mind me putting a question to the more experienced brewers amongst you.
I am a total novice - I'm just in the middle of brewing my third 5 gallon batch of Bitter from kit form. I started out with a Geordie Bitter which was OK and for the next two brews I used a Geordie Winter Warmer. I am very happy with the end results with the Winter Warmer which has come out quite dark but is extremely pleasant to drink. (A few glasses of which I am drinking and thoroughly enjoying as I type this) However I am wondering if to add a little more "body/flavour" to the brew I might do well to use Dextrose and/or something like a Spay Malt for the next brew instead of just the standard Granulated Sugar that I have been using (As per the instructions).
Would this be a wise thing to try and how might it effect the flavour, body or anything else with the brew please. Also if this might improve the end results what quantities/proportions of Dextrose/Spay Malt would give the best results please - (The instructions say to use 1kg of sugar which is giving me an ABV or 4.5%, which I am happy with)
Your advice to a "complete novice" would be most welcome!
Thanks in advance!
P.S. It's bloody addictive this home brewing lark, isn't it
I am a total novice - I'm just in the middle of brewing my third 5 gallon batch of Bitter from kit form. I started out with a Geordie Bitter which was OK and for the next two brews I used a Geordie Winter Warmer. I am very happy with the end results with the Winter Warmer which has come out quite dark but is extremely pleasant to drink. (A few glasses of which I am drinking and thoroughly enjoying as I type this) However I am wondering if to add a little more "body/flavour" to the brew I might do well to use Dextrose and/or something like a Spay Malt for the next brew instead of just the standard Granulated Sugar that I have been using (As per the instructions).
Would this be a wise thing to try and how might it effect the flavour, body or anything else with the brew please. Also if this might improve the end results what quantities/proportions of Dextrose/Spay Malt would give the best results please - (The instructions say to use 1kg of sugar which is giving me an ABV or 4.5%, which I am happy with)
Your advice to a "complete novice" would be most welcome!
Thanks in advance!
P.S. It's bloody addictive this home brewing lark, isn't it
Sugar ferments out completely into alcohol leaving nothing else behind, dextrose is also just sugar too so it wont make any difference compared to using granulated sugar.
Spray malt is dried malt extract, which while it contains alot of sugars, it also contains some things that won't be fermented, which is what imparts some flavour and body on the beer.
Try on your next batch swapping half the sugar for spray malt. So if you're normally adding 1kg of sugar, try 500g spray malt and 500g sugar. You could even do 1kg spray malt and no sugar and see what you like the most, it's all personal preference at the end of the day
Spray malt is dried malt extract, which while it contains alot of sugars, it also contains some things that won't be fermented, which is what imparts some flavour and body on the beer.
Try on your next batch swapping half the sugar for spray malt. So if you're normally adding 1kg of sugar, try 500g spray malt and 500g sugar. You could even do 1kg spray malt and no sugar and see what you like the most, it's all personal preference at the end of the day
FrenchieBoy
Well-Known Member
Thank you for your valuable advice, I'll try a 50/50 Sugar/Spay Malt mix on the next batch and see how that comes out!!
TringSaint
Well-Known Member
Maybe also try a different yeast as they all impart different flavour notes into the finished ale.
WH308
Well-Known Member
Pizza oven lit ready to cook a nice rib eye steak, and a glass of muntons connoisseur pilsner. Perfect evening in the sun.
@FrenchieBoy i have started to use 100% spray malt. No sugar. I use an extra light in the pilsner, medium in the traditional bitter, and extra dark in the export stout.
@FrenchieBoy i have started to use 100% spray malt. No sugar. I use an extra light in the pilsner, medium in the traditional bitter, and extra dark in the export stout.
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Essexsussex
Well-Known Member
By the time you are using spray malt you can really make your own recipe without a kit and without the brown gunge. Spray malt and hops and potentially some additional grains will give you a full beer. Can’t recall how you do it if you aren’t doing a full boil but it isn’t much more involved than a kit but your end product will be ace.
Don’t think you need a full 30l pan either I think you can boil the hops and grain with a smaller amount then add water and spray malt.
You can get kits like that with easy instruction would be worth a go if you are enjoy the kits.
Then keep your eye out for a burco in case you want to go the whole hog
Don’t think you need a full 30l pan either I think you can boil the hops and grain with a smaller amount then add water and spray malt.
You can get kits like that with easy instruction would be worth a go if you are enjoy the kits.
Then keep your eye out for a burco in case you want to go the whole hog
Morkai
Well-Known Member
The NEIPA took 13days to ferment and finished at 1014. Final ABV of 6.04%.
15x500ml bottles from the brew.
It's just been bottled, avoiding as much oxygen exposure as possible. I used a cream whipper to fill a balloon with CO2 to replace the airlock and purged the bottles.
The bottles were also squeezed before adding the screw top to remove air in the headspace. Something you cant do with glass.
Even in the brown bottle you can see it's a lovely bold yellow.
15x500ml bottles from the brew.
It's just been bottled, avoiding as much oxygen exposure as possible. I used a cream whipper to fill a balloon with CO2 to replace the airlock and purged the bottles.
The bottles were also squeezed before adding the screw top to remove air in the headspace. Something you cant do with glass.
Even in the brown bottle you can see it's a lovely bold yellow.
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FrenchieBoy
Well-Known Member
That's looking really good and very tasty Morkai. I think I need to come round for a visit to pick up a few tips - And a couple of tasters once it has had time to "condition"! 
When I wanted a number of the swing top bottles for my cider, the cost in UK was stupid... It was cheaper to buy them in Germany full of beer and pay the deposit than empty in UK! Oh well a weekend away drinking in Belgium and Germany and brought a load back full it was then.
Morkai
Well-Known Member
That's looking really good and very tasty Morkai. I think I need to come round for a visit to pick up a few tips - And a couple of tasters once it has had time to "condition"!
Cheers, Frenchie.
My success has been off the backs of others. The Youtube world has made it very easy to fall into and make good beer.
Morkai
Well-Known Member
Even normal glass bottles are like that. Cheaper to by a crate of ale from tesco and tip it all away just to have empty bottles.
Essexsussex
Well-Known Member
Out of interest why has it finished with such a high FG for a not ludicrous OG? Was it a fairly cold mash?
Essexsussex
Well-Known Member
Replying to myself just seen the oats and wheat.
