FAQ-HoneyQuestion: How can I determine what my specific gravity will be using malt extract?
Answer:
Dry malt extract (DME) produces about 44 degrees per pound per gallon of water, while liquid malt extract produces about 35 degrees. If you'd like to determine how much malt extract to use to reach a predetermined starting gravity, use this simple formula: (degrees of extract) x pounds of malt used by gallons of beer to be brewed. For example, if we use 6 pounds of liquid malt extract to make 5 gallons of beer, we would have 35 x 6 = 210... so, 210 divided by 5 (gallons of beer to be brewed) = 42, or a starting gravity of 1.042....Click to Read full Answer
Question: What are the brewing specs on honey?
Answer:
SG: 1.030-35 per lb./gal.
Degrees Balling: 7.6-8.8
Percent Yield: 65-75
Honey is composed of 25-35% water by weight and is nearly 100% fermentable. You may add honey as a substitute for malt to lighten body and color....Click to Read full Answer
Question: How to make a Heather Ale?
Answer:
Heather Ale is a style of beer that was made many years ago using heather tips in place of hops, which had not begun being used in beers yet. Heather was a way to provide more flavor to a beer that was otherwise boring. Well, beers made centuries ago weren’t exactly boring, but they weren’t exactly like beers we drink today either. So, if you are looking to make something that tastes like it came right out of the past, try a heather ale.
Heather has a flavor similar to a subtle chamomile/mint blend with a hint of lavender. You can also use heather in Mead or wines. Heather goes particularly well with honey....Click to Read full Answer
Question: How do I prime my beer using other sugars?
Answer:
Using honey-1 cup for bottling and <½ cup for kegging.
Using maple syrup-1¼ cup for bottling and 5/8 cup for kegging.
Using molasses-1 cup for bottling and <½ cup for kegging.
Using brown sugar-2/3 cup for bottling and <1/3 cup for kegging.
Using cane sugar-2/3 cup for bottling and <1/3 cup for kegging....Click to Read full Answer
Question: How can I increase the alcohol in my beer?
Answer:
The simple answer to this is to add more sugar. The yeast eats the sugar and that produces more alcohol. Most brewers will use dry malt extract as their sugar source because it will add more alcohol to the beer, but doesn't add a lot of sweetness to the beer like table sugar will. Keep in mind the yeast can only handle so much alcohol, so be careful on how much DME you add.
As the alcohol level rises in the wort, the fermentation begins to slow down. Adding yeast nutrients to the wort can give the yeast new food allowing for an extended fermentation period. Yeast nutrient also helps to create stronger cell walls, which make yeast less susceptible to alcohol death. Another way to increase the alcohol level in the beer is to add yeast with a higher alcohol tolerance towards the end of fermentation....Click to Read full Answer
Question: I'm out of priming sugar, what else can I use?
Answer:
If you can’t wait until your next shipment from Midwest, or you don’t have a brew shop near you there are many options for carbonating you beer with something else than priming sugar. Just about anything that has sugar
in it could be used, but here are a few examples and the amounts that you need:
Using honey- 1 cup for bottling and <½ cup for kegging.
Using maple syrup- 1¼ cup for bottling and 5/8 cup for kegging.
Using molasses- 1 cup for bottling and <½ cup for kegging.
Using brown sugar 2/3 cup for bottling and <1/3 cup for kegging.
Using cane sugar (table sugar)- 1 cup for bottling and <1/3 cup for kegging.
It is a good idea to mix these with a little water and boil before adding to your bottling bucket. That way
everything breaks down and the yeast has an easier time using the sugars. Keep in mind that these different
sugars will also leave a different flavor in your beer. The sugar that you use can be just one more thing to
make your beer different then anything else out there. Maybe try brown sugar with a brown or a stout? That little extra
sweetness can make a good beer even better. ...Click to Read full Answer
Question: How much honey should I add to the boil? At what point do I add the honey?
Answer:
Adding 1 to 2 pounds of honey to your brew will add alcohol and flavor.
As for when to add the honey, boil 30 minutes for a hint of sweetness, or for 5 to 10 minutes for more residual sweetness. It just depends on how noticeable you want to make the honey....Click to Read full Answer
Question: What is Mead? How do I make it?
Answer:
Mead, or honey wine, is the oldest alcoholic drink known to man. In prehistoric times, honey would drip from bee hives and collect in pools of rain water. Wild yeast would consume the sugar and produce the nectar of the gods. Almost every civilization has lore and myths associated with the consumption of mead. As these civilizations grew, honey became less plentiful. A substitute source of fermentable sugar was needed to fill the thirsty demand for wine. It is not by chance that wine made from honey tastes very much like the grape based wines we drink today....Click to Read full Answer
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