Tasting a Dune Bar Amber Ale Kit and Comparing it to Doom Bar

[@peterdowden6337]

Seems like a good brew. Great follow up video cheers. I'm looking forward to seeing your follow up hazy IPA experiment.

[@strongandco]

I doubt you put too much sugar in, I'm going guess that in small print on the back or side of the box you'll see CEDARS MALTINGS, Stowmarket (Muntons). Their malts reguarly fail to ferment to completion and it's been this way for years. It doesn't mean they taste bad but they can be a bit sweet which suits some beers and a lot of people like. It's the same with their tinned and dried malts. I experimented with a lot of their kits up till a while back, it maybe to do with the homebrew enviroment as a lot of people have experienced this. It may do best with pressurised fermentation at a higher temperature but the yeast is fine though however it does go dormant before fermentaion is complete when used in conjuction with Muntons malts. This also effects bottle conditioning. I tend to go for Morgans or Coopers kits and Coopers and Ritchies malt extracts, I believe Mangrove Jacks is another good option if you prefer a drier beer. Otherwise kit's made by Muntons are well thought out and fine if you like something sweeter and fuller on the pallette.

[@Brewbitz]

Hi. Just used what was in the kit. These kits are not made by Muntons. And Ive never had a problem with a Festival kit or a Muntons made kit. Ive found Muntons malt kits to be very reliable and fermented out fully. Beer is naturally sweet as there are non fermentable sugars in the wort. Muntons make malt extract to the required recipe malting at the required temperature for the best possible wort. There are a few companies in the UK that can make concentrated wort and different kits come from different malters. Hope this helps.

[@strongandco]

@@Brewbitz I have to conceed you are right and that Festival beer kits are a Ritchies product. Muntons stuck fermentations are often a topic of discussion, even among experienced homebrewers. A 1044 sg beer will often only ferment out to 1016 fg where as with a yeast like Muntons which has a medium/70% attenuation it should be closer to 1013 fg with an all malt kit.

[@neoanderson5146]

Eeeeewwwww Doom Bar 🤮 Interesting video, cheers :)