Franconian Beer Message Board
Extract versus all grain |
| Posted by Nick B. on 2013-09-29 03:58:40 |
| > Weyermann's website lists three extracts for brewing: On the first of three pages, that is. The second two pages list Vienna Red, Bavarian Dunkel, Bavarian Bock, Bamberg Rauch and Munich Oktober. Those all sound quite interesting to play around with. Huh, decocted extract. Yes, malt extract producers only mash your grains for you. I wonder if your kits are actually any different. You *can* take malt extract, add water and hop extracts, pitch yeast, and make beer without boiling. I said somewhere else above that "you wouldn't" do this, and you shouldn't, if you want to make better beer than the absolute minimum effort allows. Does it actually say on your kits that they have been boiled with hops for you? I see no reason why you should be limited to obergärige/top-fermented beers with kits though, unless you mean the yeast they provide. You should be able to make lager from a kit, just use lager yeast and ferment accordingly. My particular "accelerated bottling" process normally yields the opposite problem: I don't bottle soon enough (down to +/- 3 hours' accuracy) and the beer doesn't carbonate enough. Not a fan of Fässla, never have been. Too gassy, yes, also, beers not really very distinctive. |