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Posted: Monday Dec 11, 2006 9:34 am
by N.C.
would you use the same amount of malt as you would dextrose in priming?
Posted: Monday Dec 11, 2006 9:35 am
by morgs
Its obvious make more. This is your only solution unless you want to decrease consumption. You could get a bigger fermentor.
I make all my beers along the lines of one of the stickys 'simple things that make hb better' Keep two glasses in the freezer and rotate them only washing in dishwasher after being in contact with fat. My beers turn out good this way. Excellent head also.
Posted: Monday Dec 11, 2006 9:36 am
by Chris
That would be a bad idea!
You use about 1 1/2 cups of malt to a 20-23L brew, for the equivalent of 170g dextrose.
Sorry, but I don't have a weight, only cups. That works for me, as it is really easy to measure.
Posted: Monday Dec 11, 2006 11:02 am
by N.C.
Hmmmm... begs the question, how much is 170gms of dex worth in cups?
Cheers Chris, I just might give that a try...
Posted: Monday Dec 11, 2006 11:09 am
by DarkFaerytale
N.C. wrote:Hmmmm... begs the question, how much is 170gms of dex worth in cups?
Cheers Chris, I just might give that a try...
i think about .75 of a cup. used the grumpys calculator to convert 170g to ounce then ounce to cups, i'm probably wrong tho, just bored at work
-Phill
Posted: Monday Dec 11, 2006 3:59 pm
by Pale_Ale
I think you need about 20% more malt than Dextrose, so for the same level of carbonation as 170g dex, you would put 204g malt in.
This is because malt is not as fermentable as dextrose and will leave residual sugars (though negligable to taste).
Posted: Tuesday Dec 12, 2006 1:31 pm
by Paleman
Chris wrote:Paleman, this is a holistic brewing site- we advise an ALL aspescts of beer.
Fair enough Chris, its great to know that there are other brewers around, that care about their forum colleague's health
Posted: Wednesday Dec 13, 2006 9:28 am
by Chris
Damn right!
We all need to be in the best of health when HBers take over the world...
Don't mind a beer.
Posted: Saturday Dec 23, 2006 6:07 pm
by mark_68
I've got 3 fermenters which i use according to demand and always have around 9 completed brews maturing on my shelves and in the shed so i never run out of beer.My brews are generally 6 weeks old before drinking and that's even after drinking a dozen every 2 days.I keep myself down to 4 sessions a fortnight and this costs me 35 dollars every 2 weeks to keep up with demand,which is pretty cheap.I always use liquid malt and some wheat malt in my brews and never use the kit yeast as this leads to shit flavours.
Posted: Monday Dec 25, 2006 6:05 pm
by Chris
The production line!