Recent content by Brewmarc

During secondary fermentation most if not all of the sugars have been converted to alcohol, the yeast during the 'clean up' in the secondary fv is mostly consuming carbohydrates as it mops up & finishes. There is still a huge number of yeast cells in suspension for this task. So the object is...

80g of sugar is a bit on the low side for your 40 bottles, So4 is a high floculating yeast so it might just take a little longer to carb up just leave it in a warm place for a few more weeks, it'll be fine.

Another way of increasing body (And sweetness) not allready mentioned here is to mash speciality malts seperately & adding the liquid to the boil Malts such as Crystal contain no diastetic (enzyme) power, that is to say they cannot convert starch to fermentable sugars by themselves & require...

The only place whare there is an abundance of the 3rd is in jail! Trouble is you have to murder someone first, & beer doesnt last that long:lol:

The best German brewers lager there beers for monhs sometimes up to a year at around 1c & do not use finings. The correct way to prime before bottling adhering to German brewing law is to Krausen the beer..., A small amount of fermenting wort is added to the main batch prior to bottling this is...

Lagers can be tricky. Its all in the yeast (if it is a true lager yeast) & the way fermentation is managed. Diacytil is produced as a normal product of yeast metabolism. Yeast produce among others a certain compound (a pre curser cant remember what is called,) early in fermentation which is...

May sound a bit complicated but the best way of getting it right is to batch prime in a seperate (bottling bucket) the amount of sugar depends on Co2 volumes you are trying to achive typical figures are 1.75 to 2 Co2 volumes for an ale stout etc & up to 3+ for a lager there are calculators...

There are many reasons why off flavours develop in beer. The most common for that " homebrew twang" cidery flavour that people often refer to is usually caused by the addition of too much ordenary sugar or brewing sugar. In the recipe. If this doesn apply there are many beer off flavour lists &...

Top answer from Fil above:thumb: In addition i would add..... lagering is usually done for a reasonable time period comercially up to a year but for us home brewers 1 month or more is usual so its far better to transfer the beer off the yeast to prevent off flavours from dead yeast. (Autolase)...

Well, when adding hops during the boil it is usual to add three additions bittering hops 60 minute boil flavour hop last 15 minutes & aroma in the last few minutes. For bettering its all about % alpha acid, so you might want to stick with the recipe for bittering hops, there are calculators...

As others have said. But you wont be able to force carbonate in a pb so you will have to reprime & wait another couple of weeks to carbonate. Wont do any harm.

If diacytle flavour (butterscotch) is what you want in your beer to some degree. diacytle is a by product of fermentation, some yeast produce more than others & fermentation temp has a lot to play. Its is usually undesirable, not allways though. Your rght the yeast will cleer it up. What i...

If priming for carbonation fermentation needs to be complete before cold crashing otherwise you risk over carbonation as the yeast consumes the priming sugar & the unfermented sugars in the bottled beer. You can carbonate without adding additional sugar by using the sugar content scale on your...

Some of you are missing the point. Crystal clear beer to the naked eye still has millions of yeast cells in suspension , more than enough for carbonation. CC forces the yeast into dormancy faster speeding up sedimentation depending on flocculation. When in the bottle & warmed up again the yeast...

Goin to need a heat sourse for that. Unheard of :grin::lol: