Novice needs help

Novice needs help

Post by William Llo » Sat, 27 May 1995 04:00:00



I have a batch of Oktoberfest Amber Ale brewing which seems to have
finished fermenting far too soon. After 3 days in primary, it looked
ready to transfer to secondary and after 3 days there, fermentation has
virtually stopped. I just checked the SG at 1.010.

The only modification I made to the instructions was on the advice of the
guy in the homebrew store who suggested that I substitute dry malt for
part of the sugar. He suggested that instead of using 1kg sugar to use
500 gms plus 500 gms dry malt. Could this be my problem, not enough sugar?

--
Trevor Lloyd
Lantz NS

 
 
 

Novice needs help

Post by Dave Whitm » Sat, 27 May 1995 04:00:00


Quote:

> I have a batch of Oktoberfest Amber Ale brewing which seems to have
> finished fermenting far too soon. After 3 days in primary, it looked
> ready to transfer to secondary and after 3 days there, fermentation has
> virtually stopped. I just checked the SG at 1.010.

> The only modification I made to the instructions was on the advice of the
> guy in the homebrew store who suggested that I substitute dry malt for
> part of the sugar. He suggested that instead of using 1kg sugar to use
> 500 gms plus 500 gms dry malt. Could this be my problem, not enough sugar?

No problem.  Fermentations can easily finish in 6 days.  I'd recommend
letting it sit in the secondary for a couple weeks to settle out and let
the yeast do some conditioning, though.

Most brewers actually don't use ANY sugar in their beer (other than a
little bit at bottling time to generate carbonation in the bottles).  I
recommend that next time you subsitute dry malt for all the sugar in the
recipe you have.
--
dave whitman             "The opinions expressed are those of the

                          They made me say that.  Really.

 
 
 

Novice needs help

Post by Geoffry Lars » Sun, 28 May 1995 04:00:00


  <snip, snip>

: Most brewers actually don't use ANY sugar in their beer (other than a
: little bit at bottling time to generate carbonation in the bottles).  I
: recommend that next time you subsitute dry malt for all the sugar in the
: recipe you have.

Actually, Dave, I was surprised to discover that English brewers use forms
of sugar in many of their ales.  If you can get hold of a copy of "Brew
Your Own Real Ales at Home" (a CAMRA publication by Wheeler and Protz),
you will find that probably between 30-50% of the recipes provided call
for significant quantities of cane sugar (sometimes brown, sometimes not)
or corn-based syrups (called maltose or glucose syrups).  What they do not
typically use, however, is white table sugar.  Don't discount adding
sugars to your ale recipes, just be selective in what you add.
--

        "Good idea, Chuck.  But, syrup won't stop them!" - Firesign Theatre

 
 
 

Novice needs help

Post by Kirk Fleming / Metro Technologi » Sun, 28 May 1995 04:00:00



: > I have a batch of Oktoberfest Amber Ale brewing which seems to have
: > finished fermenting far too soon. After 3 days in primary, it looked
: > ready to transfer to secondary and after 3 days there, fermentation has
: > virtually stopped. I just checked the SG at 1.010.
: >
: > The only modification I made to the instructions was on the advice of the
: > guy in the homebrew store who suggested that I substitute dry malt for
: > part of the sugar. He suggested that instead of using 1kg sugar to use
: > 500 gms plus 500 gms dry malt. Could this be my problem, not enough sugar?

What *is* the problem?  Your ferment time is good, the storeowner's advice
was reasonable (altho *I* thing DME is just not as good a choice as syrup)
and your FG is perfectly reasonable.  Why were yu concerned in the first
place?  Good god man, pull a pint o' porter and park it!

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