homebrewandbeer.com

Seems a few on here like using all malt in their brews. I have yet to try this but will probably do so in the near future. Will it make the final result a lot sweeter than using say a brewblend? Should i boil some hops to compensate?

I've only done 10 or so brews, so don't take my word as canon, but I've used all malt for most of my brews, and I've never added extra bittering hops, just flavour/aroma ones. I haven't specially noticed the results as being sweet.

T.

Malt adds body to the beer as well as alc% i have never found it to be over sweet, the reason you use it in milkshakes is to thicken them up and beer is the same except most of it ferments out, some is left behind to add body

i find that most of my beers get sweeter over time

might be something to do with the hops becoming less potent

not sure

this one i made a while back

1 can Coopers Real Ale
1kg Light Dried Malt Extract
150g Dextrose
100g Maltodextrin
12g Pride of Ringwood hops
200g Carapils grain

was bitter in its early days - but ended up with little or no bitterness

it was really nice in its hey day!

Both the sweetness and bitterness of a brew will attenuate over time. The sweetness due to the yeasties chewing up a bit of the residual sugar, the bitterness due to the bittering compounds breaking down. Natural process, guess it depends on the different rates.

morgs,

I use to brew all malt, there is a lot of residual sweetnss and that can actually be attenuated by different yeast profiles. I am seeing a drop of 0.04 to 0.06 below expected density by using a good yeast. I like my beer dry with non-offensive yeast flavour. Currently I am using the dry Nottingham yeast with good results.

Dogger

The difference between the standard kit + brewing sugar vs. a 2 kit brew (or kit plus malt extract) and a secondary ferment of 500 LDM is incredible.

My brew is at least to the standard of premium beer I would have paid $15 a 6-pack for!