postrca (November 30, 1999 at 12:00 am)

Roughly how much does each ingredient cost?

CraigTube (November 30, 1999 at 12:00 am)

Sometimes the can has been sitting down in the cool basement and it's just easier to pour if it's wormed up. No other reason really. Thanks for the comment.

JeroXR6T (November 30, 1999 at 12:00 am)

Great Home brew video's there Craig, I noticed you are using Australian Coopers Malt extract, thats great to see, I live in Adelaide South Australia not far from where they actually make that malt extract. Just a quick question: Why do you heat the malt extract and sugars etc in a pot on the stove before adding to the fermenter? I just mix everything in the fermenter itself with 2 litres of hot water before adding the remaining cold water. I haven't had a bad batch yet.

sbbinahee (November 30, 1999 at 12:00 am)

Hey Craig, Happy New Year! I'm delighted that you are enjoying those glases. The etching should improve appearance / effervescence and head retention when compared to ordinary glasses no? With the Carlsberg glass it looks especially good? p.s. Only when I get toward the end of a batch which is normally three weeks do I notice the flavour improvement! LOL;) That's my experience. Any way 'CLINK'CLINK'!

CraigTube (November 30, 1999 at 12:00 am)

Yes, if you can wait that long LOL. Still use your glasses every night. :)

sbbinahee (November 30, 1999 at 12:00 am)

I'm sure you're aware Craig but just to reiterate for the benefit of newcomers, the flavour also improves significantly if the bottled brew is left for at least three weeks.

CraigTube (November 30, 1999 at 12:00 am)

You're always going to get better flavor from malt than from sugar. To answer your question, the flavor is quite good. If you're super fussy about beer, you might not like much. I know that I have had batches that tasted fantastic. Most others taste quite good. I'm not going to tell you that I've never had a shitty batch. The flavor improves slightly when you use 2 cans and cut down on the sugar, but that costs more, so it's a bit of a treat once in a while.

confidentially (November 30, 1999 at 12:00 am)

wow, i was very surprised to see about 50% adjunct (dextrose, glucose) being used. i imagine that saves quite a bit of money compared to doing an all-malt brew, and i'm all for saving money--but how's the flavor?

CraigTube (November 30, 1999 at 12:00 am)

Thank you. Finally someone with an opened mind who understands that brewing from grains is not always for everyone. I think maybe some grain brewers feel insulted when they watch some guy open a can and 10 minutes later have the air lock on. Thanks for your refreshing comment :) Cheers.

derek3152 (November 30, 1999 at 12:00 am)

Craig, I am a homebrewer who uses the complicated methods and I really enjoy the process. However, I really appriciate your video and I am really happy that you have put this on here because it will reassure people that they dont need to consume themselves in it if it isnt your thing. Great video!