Nettle Beer

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Nettle Beer

Postby Party Andy » Fri Nov 14, 2008 9:56 am

Greetings from France.
I am a novice and am stuck with a problem. I brewed up some nettle beer one week ago and I've tasted it and it is very syrupy, thick and sweet. Very cloudy also. It does taste very nice though and seems quite lively with lots of bubbles.
One black bag full of nettles.
5 gallon container.
2 lemons.
Ginger
Youngs lager yeast
5kg of white sugar.
Can anyone see a problem here ?
Thanking you kindly.
Andy
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RE: Nettle Beer...

Postby wottaguy » Fri Nov 14, 2008 11:17 am

Hi Andy and welcome to the BTP board.

I see that you are using a Lager yeast which typically takes around 4 weeks or so to totally ferment out depending on your fermentation temperature. (usually in the 48-50 degF range depending on the yeast's requirements)

The bubbling you are getting is probably from the fermentation that is still in progress. Have you checked your starting gravity before adding your yeast? Just wondering. If so what was it? Also, how much yeast did you use and was it liquid or dry?

One last question...what are nettles???

I would let your fermentation ferment all the way out until it is done. (approx 4 weeks or so), then rack it into a clean and sanitized carboy to let it settle out more (2 weeks) then bottle or keg.

Sounds like an interesting recipe, hope it comes out good.

After a search, heres what I found on Nettles:

http://www.wildmanstevebrill.com/Plants ... ettle.html

Is this what you are talking about?

Hope this helps,

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Postby Party Andy » Sat Nov 15, 2008 7:07 am

Thank you wottaguy, not only was your post helpful, it has put my mind at rest.
You are right, the link you posted was the nettles I used.
I forgot to mention I also used Cream of tartar, 150g
I didn't check the starting gravity but I do have a hydrometer.
I used 5g of dry yeast.

From reading your post I think the problem was in my head and not with the brew. I read somewhere you should bottle after one week - leave for another week and then drink. Clearly the beer is still full of sugar and needs much longer.
Right now it tastes of champagne so is very promising. I will let you know the outcome in a few weeks.
Greetings from Burgundy
Andy
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