Extract method questions

[Shoit]

I've been given an old book by a friend that has some instructions for extract brewing but the method looks a little more complex that the other instructions i've seen. Basically the method makes 2 gal and is as follows:

- Put 1 gal water in a boiler or suitably large saucepan to warm
- Stir in the malt extracts and all other ingredients except the yeast
- Thorughly dissolve the malts ,then bring to the boil and boil steadily with the lid on for 1hr 10 mins.
- Strain into the fermentation vessel and make up to 2 gal with boiling water, pouring this over the hops
- Allow to cool to lukewarm and then add the yeast and nutrient
- Ferment in a warm place for 7-8 days
-When the yeast head has formed, skim it off and discard it, cleaning all traces of yeast from the inside of the vessel. Stir the beer once a day.
-Then syphon off into two 1 gal jars and fit fermentation locks
- Syphon back into the fermentation vessel when clear and stir in sugar dissolved in 1/4 pint warm water
-Bottle or store in a keg in a warm place 10 days, then move to a cool place for about 3 weeks before drinking.


A typical recipe is:

2oz hops
4oz dark malt extract
3lb light dried malt extract
pinch citric acid
yeast
yeast nutrient

Any opinions on this method - why would you bother transferring to a secondary fermenting vessel?

Kev

[anomalous_result]

- Strain into the fermentation vessel and make up to 2 gal with boiling water, pouring this over the hops

I'm a bit confused by this bit - aren't the hops already strained out? Or does it mean "sparging" the hops through the strainer?

My thoughts:

Stirring the beer during fermentation is unnecessary for most yeast strains, skimming can be done but I don't think it's vital.

A second vessel will help the beer fall a little brighter whilst being off the yeast cake therefore decreasing the risk of "yeast bite". If you just leave it in primary for 10 days you shouldn't have the yeast dying and fouling your beer but should still have it clearer than it would otherwise have been. It's useful if you're going to force carbonate and want to keg bright beer though.

2oz of hops seems in the right ballpark, depending on what you use. My schoolyard Dutch to metric tells me it's nearly 57 grams.

[Reg]

I've been given an old book by a friend that has some instructions for extract brewing but the method looks a little more complex that the other instructions i've seen. Basically the method makes 2 gal and is as follows:

- Put 1 gal water in a boiler or suitably large saucepan to warm
- Stir in the malt extracts and all other ingredients except the yeast
- Thorughly dissolve the malts ,then bring to the boil and boil steadily with the lid on for 1hr 10 mins.
- Strain into the fermentation vessel and make up to 2 gal with boiling water, pouring this over the hops
- Allow to cool to lukewarm and then add the yeast and nutrient
- Ferment in a warm place for 7-8 days
-When the yeast head has formed, skim it off and discard it, cleaning all traces of yeast from the inside of the vessel. Stir the beer once a day.
-Then syphon off into two 1 gal jars and fit fermentation locks
- Syphon back into the fermentation vessel when clear and stir in sugar dissolved in 1/4 pint warm water
-Bottle or store in a keg in a warm place 10 days, then move to a cool place for about 3 weeks before drinking.


A typical recipe is:

2oz hops
4oz dark malt extract
3lb light dried malt extract
pinch citric acid
yeast
yeast nutrient

Any opinions on this method - why would you bother transferring to a secondary fermenting vessel?

Kev

I'd agree with not stirring it. I also tend to pitch a starter rather than just pitching yeast and nutrient, both can work, but I find a breeding yeast a little safer.

Reg

[maxashton]

I'd agree with not stirring as well.

Also, i think with most brewing yeasts at home skimming the yeast head is counterproductive. It's top fermenting yeast, why remove it?

Commercial (craft) breweries i've been to don't skim..

[Shoit]

Thanks for all the replies - it's an old book, maybe it's a bit out of date??

Kev

[nil_fhios_agam]

I'd agree with not stirring as well.

It's top fermenting yeast, why remove it?

To reuse it? Top lying yeast is a little easier to skim for reuse than bottom lying (having to remove a layer first). Either way, the instruction don't say the yeast is to be reused but it perfectly acceptable to reuse yeast 6 or 7 generations........not sure if thats what was meant though!

[maxashton]

Skimming for reuse, sure, but you don't skim the whole kreusen as soon as it appears.

This must be out of date, from when people didn't have proper brewer's yeast. I'd be dubious of grain and hop ratios as well. Might be over-hopped and under fed as far as grain goes.