Brew UK Forum | Beer Kits
First timer needs advice...
Hi everyone,
My new brew kit should be arriving in the post any day now! And I can't wait!
Just a couple of questions for you seasoned home brewers to clear my head a bit-
1) I have oppted for the Youngs Harvest Yorkshire Bitter. My decision was swayed when I tasted some brewed up by my girlfriends uncle, I thought it was bloody good! The instructions on the can state to use 1.5kgs of sugar; do I have to use a specific brewing sugar? Or can I opt for good old supermarket, white sugar?
2) We llive in Leeds, Kent and have very, very hard water, to the degree where it leaves a calcium build-up on taps, glasses and washing-up in the drying rack! Are there any specific things i need to do to counteract this, or can I brew happily with hard water.
All help much appreciated...
Responses
Posted 11 months ago by Member
I am just drinking that one at the moment yes a nice beer I did it as a test run so just used sugar but next time I will do it with dry malt instead. As for hard water I dont know but I think it has been talked about on here
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded
Posted 11 months ago by Member
Hi Peter,
Yeah I've just read a very in depth forum thread about testing the water for various substances, it its a great deal of hassel, and costly, I'll either boil up a batch of water and let it cool, or buy cheap tesco bottled water I think.
Re your sugar, was it a standard supermarket white sugar? Or special stuff..?
Glad to hear you're enjoying the Harvest Bitter!
Posted 11 months ago by Moderator
Its up to you of course as you are the head brewer but I wouldn't use sugar (other than to prime the bottle/barrel). It will make a thin beer, use dried malt extract instead (replace the suagr gram for gram) as it will give the beer more body and improve the malty flavour. But ordinary household sugar will make beer if thats what you have.
Generally speaking chalk makes for bad beer, ideally you need to remove it. You can use special salts but you will need a water analysis from your local water company to work out what salts to add.
Some people use cheapo spring water from Tesco but the other way to remove chalk from tap water is to boil it for half an hour, let it cool overnight then syphon the water off the chalky stuff that has settled out.
Also, crush a campden tablet and add that to the water just before you brew, as its supposed to help remove the chlorine.
Oh, and keep everything thoroughly clean and sterile.
Fermenting: Marynka pseudo-lager
Maturing/Conditioning:
Drinking: Wheat beer, ESB, Vienna lager & shop bought stuff
Posted 11 months ago by Member
Hi Tommo
The sugar i use when making a beer kit is Tate&Lyle or silver spoon sugar,the silver-spoon sugar is made from
sugar-beet not cane like Tate&Lyle.
The water i use is tap water i just add half a campden tablet,to a 1.8kg or 40 pints kit.
Posted 11 months ago by Member
hi,
just a side question.
how sterile is bottled water (as there is an best before on)?
lg madlen
Posted 11 months ago by Moderator
Thats a very good question, who knows? but I think the best before date probably has more to do with EU rules and regulations than anything else.
Fermenting: Marynka pseudo-lager
Maturing/Conditioning:
Drinking: Wheat beer, ESB, Vienna lager & shop bought stuff
Posted 11 months ago by Member
Thanks Hamish & Wildbrew!
The other option is I shift my brewery location from Kent, back to my folks house in Sussex where the water may be slightly more forgiving.
Wheres the best place to get dried malt extract Hamish..? Do they sell it here on brewuk? If so i'm wishish I'd have ordered some with my main order now... Ah well!
Re the sterility of bottled water madlen_lieb, I'm afraid I haven't got a clue, maybe one of the more experienced brewers could advise?
Posted 11 months ago by Moderator
As you're brewing a kit I wouldn't get too hung up on the water, keeping everything sterile is more important.
Get cracking with this kit, use whatever sugar you have and order another kit and some DME. Then you'll appreciate the difference all the more.
Spray malt (DME)...
http://www.brewuk.co.uk/store/ingredients/ingredientsmalts.html
Fermenting: Marynka pseudo-lager
Maturing/Conditioning:
Drinking: Wheat beer, ESB, Vienna lager & shop bought stuff
Posted 11 months ago by Member
I use Tate&Lyle or silver spoon sugar for the first try then I go to 50/50 Spray malt for the next time I do that brew. I am now planing to try a range of malts on the same type of kit Bitter using extra dark etc and I normaly get my DME from here.
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded
Posted 11 months ago by Member
Brilliant,
Thanks for the help guys. I think I'll follow your advice Hamish and just get cracking with the kit ASAP using the tate & lyle or silver spoon sugar. Its due to arive today, so tonight might be the night...! And then focus on the spary malt on a later brew.
I'm already looking ahead to my next brew kit (is this a bad thing), I'm thinking St Peters Ruby Red? Came highly recommended by a friend! Any thoughts?
Posted 11 months ago by Member
That reminds me I need to do another one of those I think the Ruby was the first kit I did then the wherry.
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded
Posted 11 months ago by Member
I've heard great things about it Peter.
Posted 11 months ago by Member
Its going to be a week or five befor I will get round to it I have two in FVs and doing Geordie Bitter and Youngs Havest mild next using medium malt in the bitter and extra dark in the mild
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded
Posted 11 months ago by Member
So the advantages of using various spray malts over standard or even brewing sugar really is very noticeable I'm gathering?
Posted 11 months ago by Moderator
No of course not, you don't want to run out of beer do you.
Fermenting: Marynka pseudo-lager
Maturing/Conditioning:
Drinking: Wheat beer, ESB, Vienna lager & shop bought stuff
Posted 11 months ago by Member
I would say so You dont get the same control over the brew as you do with all grain but by using a range of spray malts and also hops of you want you can get very close to pub beers
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded
Posted 11 months ago by Member
Hi there Peter
This is my first post on here so hi to all members.
I used to do brewing about 8 years ago then moved and wife did not want it in our new house so got rid after only 6 brews, i have just stumbled accross this site and everyone seems knowledgable as well as freindly and helpful and being not with the wife no more i am going to get back into this brewing again within next couple of weeks.
Relating to your question with the water i suggest you buy a brita water filter jug as it filters it really crystal clear and tastes fresher, this is what i used to use and will use again. I live in Southend and the tap water is really cloudy in the glass with bad haze like as if someone has dropped a tablet in drink.
Fermenting-Nowt
Conditioning-Proper Job Comp Beer,Kenridge White Merlot
Drinking-Raspberry/Lime cider,Grenache Blush Rose,Coopers modified lager
SG Chardonnay Wine
Posted 11 months ago by Member
Sorry previous post should have been to Tommo
Fermenting-Nowt
Conditioning-Proper Job Comp Beer,Kenridge White Merlot
Drinking-Raspberry/Lime cider,Grenache Blush Rose,Coopers modified lager
SG Chardonnay Wine
Posted 11 months ago by Member
Thanks Mark,
Good advice, cheers for that!
And I totally agree with you mate, about time you got back into the brewing!!!
Posted 11 months ago by Member
Hi Mark I am in west Wales and the water seems ok here Must be all the sheep
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded
Posted 11 months ago by Member
ahh you got alot of sheep there then Peter, here we got dirty essex birds lol.
You obviously have not got Peckham Spring tap water lol.
Seriously the water is not good in essex and obviously same in Kent where Tommo is.
Fermenting-Nowt
Conditioning-Proper Job Comp Beer,Kenridge White Merlot
Drinking-Raspberry/Lime cider,Grenache Blush Rose,Coopers modified lager
SG Chardonnay Wine
Posted 11 months ago by Member
We're just south of the North Downs, so the waters very chalky... I've got a built in Brita filter through a separate tap, so I hope that'll suffice.
Posted 11 months ago by Member
Sheep, essex birds? Now there just has to be a good jike in there hehe
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded
Posted 11 months ago by Member
If all the Essex girls were laid end to end.......................I wouldn't be at all surprised!
Sorry, just trying to pass the time whilst my first brew Wherry ferments!
Fermenting: Woodforde's Nog
Conditioning: EDME Irish Stout, Highland Heavy Ale
Drinking: EDME Irish Stout, Highland Heavy Ale
Posted 11 months ago by Member
Ah a pint of Wherry or three and I find all jokes so much more funny
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded
Posted 11 months ago by Moderator
I know a good Essex joke. Trying to get into Southend at 7.30am. That really is a joke!
Planning: - To get some more brews on now the weather's a bit cooler
Fermenting: - Ginger Beer experiment
Conditioning: - A normal bitter with Styrians
Drinking: - All of it!!
E-mail: arnyfris@gmail.com
Posted 11 months ago by Member
Yes saracen you are correct with the 50mph speed limit and cameras getting your average speed all down A127.
More of a joke living here
Fermenting-Nowt
Conditioning-Proper Job Comp Beer,Kenridge White Merlot
Drinking-Raspberry/Lime cider,Grenache Blush Rose,Coopers modified lager
SG Chardonnay Wine
Posted 11 months ago by Moderator
Try another one.
2 Essex girls wanted to be models so they went along to a photographers for some test photos. He was getting the equipment set up and fiddling with the camera and one girl turned to her friend,
"Do you think he's going to focus?" she asked.
"No," her friend assured her. "Not if you keep your legs crossed."
Planning: - To get some more brews on now the weather's a bit cooler
Fermenting: - Ginger Beer experiment
Conditioning: - A normal bitter with Styrians
Drinking: - All of it!!
E-mail: arnyfris@gmail.com
Posted 11 months ago by Member
Haha, Very good guys...!
Well my Youngs harvest is well on its way in the FV!
Just a couple more Q's-
There seems to be some dried yeast left on the top of all the foam, should i give it a little, gentle stir in or just leave it?
Also, I'm planning on bottling in 2Lt ex-lemonade type bottles, will i still require the standard measurement of 0.5 teaspoons of sugar to prime the bottles per pint? E.g. 2 whole teaspoons? Or is this quantity reduces when you bottle approx 4 pints in one bottle...?
Cheers, T
Posted 11 months ago by Member
Hi Tommo,
I second the using of dry spray malt instead of sugar. I have used this in my last ale and it is so much better than sugar, really worth the investment. I brewed a wheat beer using Evian water on my first attempt (assuming it was sterile) and this worked out fine, the beer is really nice, but as others have said I don't think you need to be too hung up about the water.
A word of caution through, I then used the bottles to rack the brew (this is the reason I went down the Evian route) and this was a partial success :-). I am still drinking the last of the brew, but the bottles are very swollen and solid, one of them blew its top, so each time I handle one it feels like a hand grenade :D, so would not recommend using the bottles to rack the ale.
As to Hamish's point, it is all about the hygiene, make sure that you sterilise everything well, good luck!!
Cheers,
Jim
Drinkin' - Midas Touch Golden Ale
Drinkin' - Coopers Real Ale (dry hopped)
Conditionin' - Tarwebier
Fermenting' - Admirals Reserve
Plannin' - A Wherry (with Saracen's enhancement)
Posted 11 months ago by Member
Tommo you thought there jokes were very good?
I think they should stick to brewing.
When i used to prime with sugar in 500ml or pint bottles i always put 1 level teaspoon per bottle and found the carbonation about correct. So if it was me putting in lemonate bottles i would go with 4 level teaspoons.
Fermenting-Nowt
Conditioning-Proper Job Comp Beer,Kenridge White Merlot
Drinking-Raspberry/Lime cider,Grenache Blush Rose,Coopers modified lager
SG Chardonnay Wine
Posted 11 months ago by Member
Thanks Jim & Mark,
As it happens, i'm just checking out the 500ml glass swingtop bottles here on brewuk, they really would make even the poorest of brews look the part, but are they worth the investment...?
I'm kind of doing "brewing on a shoe-string". So if anyone has any cost saving bottling advice or tips, it would be much appreciated!
Posted 11 months ago by Member
You could ask your local pub to save some bottles or go to a bottle bank as sometimes these get full up and people leave bags bottles outside.
If you are on a budget make do with what you have and gradually upgrade as and when.
Fermenting-Nowt
Conditioning-Proper Job Comp Beer,Kenridge White Merlot
Drinking-Raspberry/Lime cider,Grenache Blush Rose,Coopers modified lager
SG Chardonnay Wine
Posted 11 months ago by Member
Bit of bottle scrounging... I like it Mark!
Does anyone have any thought on what to do with excess dry yeast left sitting on top of the yeast-crop? Is it best to stir in gently, or just leave where it is?
Also, should the lid of the FV be sealed tight? As the kit stated to place it on losely!
Posted 11 months ago by Moderator
Just leave the yeast it will eventually sink down, no need to stir. With the lid I normally clip it on properly the just crack it open a bit on the side to allow co2 to escape.
Plannin'-
Loads a beer after an upgrade!
nathbrew@gmail.com
Posted 11 months ago by Member
Brews i have done before i have never stirred for fear of disturbing the sediment and it getting mixed in with the good stuff plus i always left the lid on fermenting vessel for fear of any airborn bacteria getting inside. If i had a kit that said place it loosely i would normally clamp the lid tight 3/4 of the way round so a little of lid is not tight on and drape a clean tea towel over the top of bin to extra insure nothing gets inside.
Fermenting-Nowt
Conditioning-Proper Job Comp Beer,Kenridge White Merlot
Drinking-Raspberry/Lime cider,Grenache Blush Rose,Coopers modified lager
SG Chardonnay Wine
Posted 11 months ago by Member
Cheers Nath,
Will do..!
Posted 11 months ago by Member
Hi, Kojak here... I live in the south and the water is chalky. However I love using the water from the tap because its local and free. Tommo, keep me posted on your brew. All the best, (Regards... Kojak)
Posted 11 months ago by Member
bet you don't get yer lollipops free lol
Fermenting-Nowt
Conditioning-Proper Job Comp Beer,Kenridge White Merlot
Drinking-Raspberry/Lime cider,Grenache Blush Rose,Coopers modified lager
SG Chardonnay Wine
Posted 10 months ago by Member
Hi Kojak,
Well, I think i'll be finishing up in the FV soon. The SG is now just below 1.010, and we're still slightly bubbling, so i'll keep my eye on it. Then we're good for kegging.
I'll keep you posted!
Posted 10 months ago by Moderator
Take a few readings over the next 48 hours and if its the same its done, though it can be benificial to leave it in the fv for the extra few days to allow the yeast to clean up after themselves.
How long has it been fermenting for?
Plannin'-
Loads a beer after an upgrade!
nathbrew@gmail.com
Posted 10 months ago by Member
Its been fermenting since saturday morning, so 6 days really..!
I'll keep an eye on the SG and see whats happening. Its dropped to 1.006 now, and its really slowed up. I think I may give it a few extra days to clear up a little before i get it in the keg...
What do you think Nath, 80gms of sugar in the keg?
Posted 10 months ago by Moderator
Thats the normal amount but to be honest the vent band on standard barrels tend not vent that much and end up making the barrel swell a lot so I would go for 65g and just keep an eye on the barrell.
Give it a week in the warm then you can pop the keg wherever you want.
Plannin'-
Loads a beer after an upgrade!
nathbrew@gmail.com
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