using malt extract

[tubbss]

Hi,

Been brewing for about a year and have had some great beers using kits and normal white sugar. I am now thinking of trying malt extract and wondered if the Malt Extract they sell in Holland and Barrett at £1.89 for 454g will do the trick - a jar of this and half a bag of sugar

thanks

 

[tan]

i'm sorry, i really don't know.

 

[Aleman]

There is no guarantee that it is brewing grade, and may well be unfermentable (or less fermentable), plus contain higher levels of protein than desired leading to potential haze problems . . . . You pay your money and take your chance

 

[happyhoppytaff]

ive done it a lot. i made about 6 brews with it. some youngs definitive bitter and some geordie bitter kits.

i thought it would increase the fermentable sugars without robbing the kit of its flavour.

i found that, although the flavour of the beer is acceptable it was a bit too malty and not particularly stronger. also, the beer would not clear. it held on to a haze for many weeks. this is why i have stopped using it.

now i just use less water in my brews and i get a stronger ale, good flavour and its all crystal clear.

i think its worth giving the malt pot a go because one friend definately prefered one of my geordies with demmerera sugar and a pot of h&b maltyness.

i wont use it again, and if you live in south wales you can collect a pot i have in my cupboard that i know i will never use.

 

[happyhoppytaff]

also, if you want to experiment a bit try different sugars.

one of my best results has been an Edme stout with 500g mollasses sugar (not the liquid, the black sugar) and 500g demerrera. and i only used 20liters of water. i am down to my last 2 bottles and it is very good.

demerrera sugar works well. lidl does a bag for £1.20ish i always use demmerrera (you'd think i could spell it by now)

for my next brew, an ipa i think, i will use white sugar. i have never used just white sugar and we must try everything.