7/24/2012 – With the West Coast Blonde kit, 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.
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number is (800) 850-2739
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.
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.
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 10am-6:30pm Monday-Friday and 10am-5pm on Saturdaysand 10am-3pm on Sundays
10/22/2006 – aside from the 2 lbs of sugar, should i get a little extra for priming?
Response From Homebrew Heaven: Yes, I would. Maybe get a 3 lb bag for both purposes.OR get two pounds, and have us send you a pre-measured priming sugar for 5 gallons. See links below.
2/1/2005 – Where can I buy the hops to brew the beer? I live in Plainview, Texas....would love to brew my own. But, I need the ingredients to brew it. will buy your equipment, so....where can I buy the goodies to brew it?
Response From Homebrew Heaven: Right here! We have a large selection of hops, yeasts, grains and everything you need in the way of ingredients. Here is a link:A good way to get started is to choose one of our ingredient (recipe) kits. They get you started the right way!
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.
2/2/2004 – I have made a few still meads, and they came out great. They just don't seem to last in the bottles very long. My question is, I want to try and make a sparkling mead. What are the steps to do this out of the 5 gallon fermentor?
Response From Homebrew Heaven: When you make a mead with some fizz it is going to have to be dry (no sweetness)and is done just like beer.You add some sugar to your, in this case mead, then put into a beer bottle and cap it.The yeast thats left in your mead will start a second fermentation in the bottle giving it the bubbles.If you use to much your bottle can explode and so as with beer you would not want to use more than a cup of corn sugar to five gallons.
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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