Caramelised? Red looking Pils

Hi All,
I've brewed another Muntons Coinneusseurs Pils kit. Last time it ended up being superb. I couldn't tell the difference between it and a bought lager. It was reddish-golden colour.

This time however, it seems very red and dark--and still very sweet after bottle-conditioning for nearly 2 weeks (Though, admittedly, the sweetness in the last one took about 2 weeks to reduce).

Could it be this 'caramelisation' effect I've recently read about on here? I brought the ingredients to the boil and then simmered them for about an hour to kill any nasties.

Thanks,

John

You don’t need to boil the one/two tin extract kits so there’s a chance that’s your issue (you’ve probably a changed the hop flavour/profile as well but I don’t know enough about kit brewing)

Another possibility is oxidisation - it causes darkening of the colour and will also introduce a Sherry/cardboard type flavour.

johnnyivan said:

Hi All,
I've brewed another Muntons Coinneusseurs Pils kit. Last time it ended up being superb. I couldn't tell the difference between it and a bought lager. It was reddish-golden colour.

This time however, it seems very red and dark--and still very sweet after bottle-conditioning for nearly 2 weeks (Though, admittedly, the sweetness in the last one took about 2 weeks to reduce).

Could it be this 'caramelisation' effect I've recently read about on here? I brought the ingredients to the boil and then simmered them for about an hour to kill any nasties.

Thanks,

John

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There are no nasties in extract kits or your tap water so do not boil.

Cheshire Cat said:

There are no nasties in your tap water so do not boil.

Click to expand...

A bold statement in my experience.

Cwrw666 said:

A bold statement in my experience.

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Why?

Cheshire Cat said:

Why?

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1. many properties on untreated spring water
2. cross contamination from sewage pipes from all those leaks they do nothing about.

I lived in a village a few miles from here where frequent lorry traffic cracked both the water supply pipes and the sewage from the next village. Regular bouts of diarhoeia.
You'd have to be very brave to brew beer without boiling your water first.

Cwrw666 said:

1. many properties on untreated spring water
2. cross contamination from sewage pipes from all those leaks they do nothing about.

I lived in a village a few miles from here where frequent lorry traffic cracked both the water supply pipes and the sewage from the next village. Regular bouts of diarhoeia.
You'd have to be very brave to brew beer without boiling your water first.

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Sounds third world.

Cheshire Cat said:

Cwrw666 said:

1. many properties on untreated spring water
2. cross contamination from sewage pipes from all those leaks they do nothing about.

I lived in a village a few miles from here where frequent lorry traffic cracked both the water supply pipes and the sewage from the next village. Regular bouts of diarhoeia.
You'd have to be very brave to brew beer without boiling your water first.

Click to expand...

Sounds third world.

Click to expand...

@Cwrw666: That sounded like a despicable slight towards Cymru. I've got the North border covered and can get together an advanced occupation army together up here. Can you do the same down south? Should be ready to go in a few days ...

I am half welsh from my mothers side so no slight from me. But for my mother having jaundice I would been born in Wrexham and not Chester.

Hi folks.
So, a scientist friend of mine took up brewing long after I did - as a scientific experiment, documenting and controling everything - and he boils ALL of the water he uses, and as a precaution, he boils the can of malt too. As a novice, he immediately got excellent results. It kills contamination and boils off the chlorine. Following his methods, including that, I've got the best results ever. The oxygen gets boiled off too though, and has to be got back in there. (having said all that, he now makes his beer from grain).

Inspired by him I started using a non-rinse acid-steriliser instead of bleach and a sealed fermenter bin with an airlock and tap which has also helped, no doubt.

So would most of you reckon that the contents of the can is sterile anyway? I certainly want to avoid this caramelisation and and spoiling of the hops flavour.

Thanks
John