7/24/2012 -- how can I up the ABV to about 7% with out changing the taste?
Response From Homebrew Heaven: The quick response is that you can't. Taste will always change with higher alcohol levels...BUTRaising the alcohol by 1% is a decent compromise. Simply add an additional pound of corn sugar to the boil. It will lighten the color slightly and not change the flavor that much. Using DME (dry malt extract) with do much the same, but adds a little color and body., along with a more malty flavor. Belgian brewers use rock candi to boost the alcohol level. They make some tasty beers, but there is a distinctive taste to them.I have heard of people adding vodka prior to bottling, but haven't tried it. Hard to recommend doing that. The additional alcohol in any case adds a "hotter" taste.
4/17/2011 -- How many lbs. of wheat malt extract syrup would it take to make around 2.5 gallons? Also how much sugar and yeast should I use?
Response From Homebrew Heaven: I would use at about 3 lbs of liquid malt extract, or about 2.5 lbs of dry malt extact to make 2.5 gallons of wheat beer.I would NOT use sugar in the boil. Use at least 10 grams of dry beer yeast (like Nottingham Ale Yeast) per 2.5 gallons. To prime (carbonate) the bottles, us about 0.5 cup corn sugar after fermentation at bottling.
2/22/2011 -- When adding dry malt extract (DME) to Cooper's Cervesa, should the DME be boiled for fifteen minutes? or boil it till the color of the mixture changes to a darker color and not many flakes are showing? I have been adding corn sugar and DME and try to get about six cups total DME and corn sugar.Thanks for any helpED
Response From Homebrew Heaven: Boiling the DME for a few minutes will be sufficient. I wouldn't rely on any perceived color change. Even 5 minutes will work just fine.
8/12/2010 -- If I use a combination of Liguid malt extract (hopped) and Liquid malt extract (unhopped) do I still need to use corn sugar when brewing, or can I just add the sugar when carbonating?
Response From Homebrew Heaven: As I understand the question, yes.If the malt extracts are boiled and then fermented out, then you will need to add corn sugar just prior to bottling in order to carbonate the beer. It IS possible to use malt extract prior to bottling in place of corn sugar if you like OR forcing CO2 into your beer in a keg (force carbonating). Those are other options...
5/17/2010 -- what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order is (800) 850-2739
2/9/2010 -- I made a batch using 2 lbs corn sugar and and 1 lb for carbenation it was good. I was wondering if I would benifit useing dry malt extract instead and if so what kind?
Response From Homebrew Heaven: I'm guesing that you meant one CUP of corn sugar for carbonation...one LB would be wy too much.We like using DME for priming (carbonation). It provides a little more malt flavor, and makes for a creamy head on your beer. Th drawbacks are that it takes longer to carbonate and you wil see a little more sediment in the bottles. When usin DME to carbonate, use between 1.25 cups and 1.5 cups for a 5 gallon batch of beer. Use the light dry malt extract for this purpose.
7/29/2009 -- I'm looking to make some hard apple cider. What yeast would you recommend and what is the best way to carbonate in small batches?Cheers!
Response From Homebrew Heaven: The one here (Nottingham Ale Yeast) works well. The is also a liquid yeast culture from Wyeast that is specifically for ciders.As far as cabonating, use about 1 cup of corn sugar per 5 gallons. Bottle into strong beer bottles and cap them.
7/16/2009 -- I prefer to bottle condition my beer and perform the second stage of fermentation in the bottle. How much corn sugar should I add to each 12 oz bottle for this Malt?
Response From Homebrew Heaven: Let's get our terminology straight first. A secondary fermentation is done prior to bottling. It is a clarifying step whereby you siphon from one vessel to another, and more of the sediment "falls out". After THAT, bottling or kegging takes place. Bottle conditioning (carbonation) occurs after the beer is clarified and you add additional sugars in the bottling process. This causes a re-fermentation in the sealed bottles and produces carbonation. It also "conditions", or marries the flavors if stored for a while, eliminating that "green beer" taste.How much corn sugar to use?We advocate adding your priming sugar to the entire batch, and THEN bottling. You do this by mixing the corn sugar with perhaps a pint of water, and then gently stirring it into your batch of beer. Use about 3/4 to one cup per 5 gallons. This way of doing it provides equal mixing of the corn sugar and consistant bottle-to-bottle carbonation levels.Adding a precise amount of corn sugar to each bottle is difficult to measure, and difficult to pour into the bottle. You'll often find some bottles are poorly carbonated, while others are overly fizzy. IF you insist on doing it this way however, use about 1/2 teaspoon per 12 oz bottle (give or take)...The carbonating advice here is the same regardless of what base malt extract you use. It should be. All of the malt extract will be fermented out by the time you add the priming sugar.
7/15/2009 -- I have used White Pure Cane Granulated Sugar for the additional 2 pounds. Can I use that with this Malt or would you recommend Corn Sugar?
Response From Homebrew Heaven: I would definately recommend using1) Dry malt extract, or 2) corn sugarfor the additional 2 pounds. Either one will improve your beer. Dry malt extract (DME) will add a richer, malty flavor. Corn sugar will be lighter in color, but not as malty.For my tastes, I go with malt extract. Especially with an IPA which has lots of hops to offset the malt.I would NEVER use granulated white (cane) sugar. It imparts a "cider-like" taste to your beer. It's that "tang" that people point to when they object to homebrew beer. It was common to do that long ago, but there is no need to make bad beer. Make good beer instead!
2/28/2009 -- I have never tried corn sugar for the other two pounds needed for the kit, what is the taste difference? I usally use dry malt.
Response From Homebrew Heaven: Your beer will taste less "malty" and have more pronounced hop bitterness. Some would say that corn sugar will produce a cider-like "twang", if that makes sense. It's hard to describe flavors...Your beer will also be lighter in color and have slightly more alcohol.
2/7/2009 -- Can this sugar be used for bottling?
Response From Homebrew Heaven: Yes, it is very good for that. Carbonates quickly and leaves little residue.
1/12/2009 -- Is this the same as corn syrup?
Response From Homebrew Heaven: No, it is not. By the way, don't try using corn syrup for brewing, it contains both flavorings and preservatives that you don't want in beer and wine making.
5/2/2008 -- is corn sugar ok for making moonshine? you might not answer this ?????????
Response From Homebrew Heaven: You bet. It works well for moonshine.It ferments quickly and completely.
1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
2/7/2007 -- I keg all my beer now. I was just curious if you guys could tell me how much corn sugar i need to carbonate a bottle(12 Oz) of beer. Thank you in advance.
Response From Homebrew Heaven: About 1/2 teaspoon.
11/5/2006 -- I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10-6:30 M-F and 9:30-5 on SaturdaysHere is a video of the place:http://www.youtube.com/watch?v=N1a5fKvv8XITake a look around!
1/6/2005 -- If i were to secondary ferment with a champagne yeast to produce a high alcohol content beer would the champagne yeast affect the taste?
Response From Homebrew Heaven: Not much, if it is used late in the process. This is the way barleywine is made. I would add it only after the beer yeast "gives up".Keep in mind that this (using champagne yeast)is necessary only if your beer has sufficient sugars, in other words if your beer exceeds about 8-9% alcohol. Otherwise, beer yeasts are capable of handling it. Some beer yeasts can go higher than that, too.
1/6/2005 -- If adding this corn sugar to a brew to increase alcohol content does it affect the taste, and in what way if it does?
Response From Homebrew Heaven: Corn sugar will affect the taste of the beer by making it slightly "cider-like". The more you add, the more you get. It also affects the color and decreases the body.If you don't want these characteristics, use malt extract instead.
1/16/2004 -- I want to use corn sugar to increase the alcohol content of my brew. I realize that it is a very simple easily fermentable sugar. When during the boil should it be added? I know that is does not need to break down like the sugars in the malt extract. That makes me think it would be added partway through or at the end.
Response From Homebrew Heaven: It can be added at any time during the boil. Boil time is not critical...just long enough to sanitize is all.
12/23/2003 -- For each pound of dextrose added,what is the increase in alcohol percent?(1,2,3%...?)
Response From Homebrew Heaven: For a 5 gallon batch, each pound of corn sugar (dextrose) adds very close to 1% alcohol by volume. This corresponds to an increase in specific gravity by 0.007
8/6/2003 -- Is there a difference between corn and cane sugar as far as adding it to wine?
Response From Homebrew Heaven: Yes, a few...First off, if a recipe calls for 1 lb. of cane sugar, you need to use about 1.2 lb to get the equivalent amount of corn sugar. If the recipe specifies 1 lb of corn sugar, use 0.8 lb of cane sugar. This is due to the different structure of the two sugars themselves. Corn sugar is dextrose, a very simple sugar that is not quite as sweet as cane sugar (sucrose).Additinally, because corn sugar is such a simple sugar, it doesn't need to "break down" before the yeast can attack (and eat) it. This will result in a faster starting, faster fermenting wine. Corn sugar can give the wine a more crisp, cleaner flavor. This is a good choice for most white wines or wines with a lighter, more delicate flavor. Cane sugar will work well too, however, so if you only have one...use it!
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