Beer

[yahoo]

Using the recipe that came with e-z-caps:
1. Does the liquid malt extract have to be cooked?
2. Do I need to use ale yeast or the e-z cap yeast? (The directions
say ferment for a week. Would the e-z cap yeast use up too much malt?
Would the diferent yeasts reult in different flavors)?
3. If I add fruit extract, should I add it before or after
fermentation? Would adding it after fermentation make it flat?
4. Will the liquid malt leave a lot of sediment in the bottom of the
bottle?
5. Do I need to let it age several weeks to avoid "green beer?"
6. I also believe the recipe wants me to use hopped malt syrup,
correct? Or is this more of a barley wine than a beer?

I have been using the e-z caps for about 2 years. I have had a lot of
success with ciders and fruit juices. I have even made some good beer
using dry malt extract, specialty malts and ale yeast, but it is a lot
of cooking and cleaning. And there is an inch of sediment at the
bottom of each bottle at the end of fermentation. I am hoping the
liquid malt extract will be less work.

I would really like to hear from the moderator and people who have
brewed beer using this method. Thanks.



<=====================>
ORGINAL POSTER: eezzcap
<=====================>