Substitute for corn sugar

Table sugar works fine. Use about 5% less, IIRC.

--------->Denny

On Sat, 05 Feb 2005 10:48:33 -0800, Denny Conn said in alt.beer.home-brewing:

Yes, about that.

The old rule of not using cane or beet sugar because it'll impart an off flavor was usually due to outdated liquid malt kits. (And some of us actually like that taste.)

Newbie here. Hi everyone.

How about using dry malt extract as priming. Would that work as well? Would the amount need to be adjusted compared to dextrose?

============================================== Lenny Flank

"There are no loose threads in the web of life"

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You can use dry malt extract, although it takes longer to carbonate, and you won't be able to notice any difference in taste versus other sugars. If you want to try malt extract, the suggested amount is one and a quarter cups for

There is no advantage to using DME. As a matter of fact, since different brands of DME have different degrees of fermentability, it's harder to control your carbonation level than it is with corn suagr.

----------->Denny

Have you considered High Fructose Corn Syrup?

Kent

Okey dokey. I just figured it would be one less thing to buy.

My first batch (a no-boil John Bull Porter) was bottled the weekend before last, and should, I hope, be ready in another 2 weeks or so. Smelled like beer going in, didn't have anything unrecognizable floating in it, and no bottles have blown up (yet). So far, so good. :>

Back when I was a kid (a LOONNGG time ago), one of my friends' father had beehives, so we got as much free honey as we wanted. So naturally, being the good D&Ders we were, we concocted our own mead for weekend parties. Alas, our methods were quite crude (put hot water in a plastic garbage can, stir in an undetermined amount of honey till it dissolves, let it cool a bit, toss some bread yeast on top, cover it with a t-shirt to keep the bugs from falling in, wait a week or so until the foam went away and the bubbles stopped, let it "age" a week or sometimes two, store it in the fridge overnight, and voila). Tasted bloody awful, of course, but hey, after a few glasses it didn't matter any more.

I'm hoping the beer comes out . . . uh . . . better. :>

============================================== Lenny Flank

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On Tue, 08 Feb 2005 20:01:34 -0500, "\"Rev Dr\" Lenny Flank" said in alt.beer.home-brewing:

Considering that mead takes a LOT longer than 4 weeks to properly ferment and age, your beer should be just fine. Even the worst "brewed from a can" homebrew is better than most bought beers.

I'm sure the baking yeast didn't help matters, either. ;> But then, we were far far more interested in getting bazoo'ed than we were in taste or quality.

, your beer should be just fine. Even the worst

When I lived in Pennsylvania, I used to drink Yeungling Porter on those (very frequent) occasions when I didn't have money for Guinness. When I moved to Florida, Yeungling became unavailable (I've been told since that they've stopped making Porter anyway), and there are no porters available here with any predictability. Hence, the decision to brew my own steady supply. . . . Even bad porter is, I think, preferable to none at all. :>

============================================== Lenny Flank

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On Wed, 09 Feb 2005 18:55:19 -0500, "\"Rev Dr\" Lenny Flank" said in alt.beer.home-brewing:

While I have to differ with you on porter (or Guinness) (I don't drink burned cereal), bad home brew is preferable to no beer, or even most bought beers. (In the US, at least. I've bought some pretty good brews in Germany.)

HERETIC !!!!!!!

, bad home brew is preferable to no beer, or even most

Most American beers, it goes without saying, taste like dish water. No, scratch that --- dish water would at least be more flavorful.

I've preferred dark beers ever since I had my first Guinness. Alas, my wallet never liked dark beers very much, at least until Yeungling came along.

Since moving to Florida, I've been reduced mostly to Amber Bock, which I strongly suspect is nothing but Michelob Light with some food coloring added.

I can't wait till my Porter is ready so I can have real beer again. Although I'm quite sure all my friends will absolutely hate it. I'll keep a case of Milwaukee's, uh, Best in the fridge just for them. :>

============================================== Lenny Flank

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On Wed, 09 Feb 2005 21:56:26 -0500, "\"Rev Dr\" Lenny Flank" said in alt.beer.home-brewing:

Recipe for Budweiser.

Pour triple-distilled water VERY slowly and carefully down the side of a keg. (Splashing may introduce oxygen, which may add some flavor.) Close keg. Charge with just enough compressed air (CO2 may introduce some flavor) to cause liquid to exit keg.

Oh, at least give them a taste of reality - brew up some light pale ale.

If that's what you think, you're buying the wrong beers...

--------->Denny

I just bought 6 bottles of Beast. That is one beer a year for 6 years. Tame the Beast with old age.......

On Thu, 10 Feb 2005 09:26:27 -0800, Denny Conn said in alt.beer.home-brewing:

So what's the right beer? Say an APA? Or an IPA?

Tastes vary so much, I wouldn't want to say what the "right" beer for everbody is. But anyone who thinks all American beer is bland, fizzy and yellow is buying the wrong beer. There are lots of alternatives to NAILs.

---------->Denny