- Aug 3, 2020
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agreed! twas a fleabay purchase......another copy no doubt!
If you don't get a satisfactory response to your question, if at all, I would be taking out an ebay dispute if it matters to you. Arguably its not fit for purpose. Either he doesnt know what he is talking about, or worse he's trying to avoid sending you another or providing you with a refund.agreed! twas a fleabay purchase......another copy no doubt!
Good luck mate but could be some funky taste with 32-34 degreesaha! never even thought about something like that, I'll get one of them bags.
Am I making this calculation right for 500ml bottles and brewing 40 pints it's suggesting 114 g of normal sugar...!??!
40 pints = 22.73.04 litres, 114g table sugar ÷ 40 bottles = 2.86 g per bottle?
Seems like a shed loads...
It's rather hot here today (just had a check of the fermentor and it's 32-34 degrees! , I'm surprised it's not leaked up and out the air lock!
I didn't know about cooling it, could I put it in the bath and fill the bath with cold water, of course trying not to move it, don't want it bobbing around or anything.....
(P.s forgot at add! honey! OMG! like how nice would a brew beer with honey be! YUM!!)
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In 20L that would give you about 2.2 volumes of CO2, which is low-ish, but it will still have some fizz. Personally I’d aim for higher (2.4+), particularly in a lager-like, but don’t panic - it will be fine! It’s all a learning curve and you can up your carbonation if you feel you want to in your second batch.So then I thought that just over 2.6ml per bottle, so used a syringe to measure just over the 2.6ml mark and put that in each bottle. 2.6ml x 40 = 104 ml used in total.
The bottom of the thick black bar is 1.010, there or below (by which I mean, above as you read the hydro!) is good for dry, less malty beer styles.I can see on the start reading that it tells me that it's around about that 1.040 mark so that's cool, but the 2nd one I can't work out even after looking at it where you get that figure from?
It’s all relative. Ideally 22° should really be as hot as you’d want an traditional ale yeast to go during active fermentation - so try and keep your second batch around 18-20° max (a simple water bath in a flexi-tub or similar could be a good idea), but ambient temps at the mo should see to that.can that destroy the taste? a lot cooler today, so this batch is at 22 degrees.
Thanks, The water bath does sound a good idea, and I also had good results with the wet cold towels wrapped around the fermenter.It’s all relative. Ideally 22° should really be as hot as you’d want an traditional ale yeast to go during active fermentation - so try and keep your second batch around 18-20° max (a simple water bath in a flexi-tub or similar could be a good idea), but ambient temps at the mo should see to that.
Have you been tasting your samples? that should give a good idea of what your final beer will taste like.
You will get there mate, good hobbyThanks, The water bath does sound a good idea, and I also had good results with the wet cold towels wrapped around the fermenter.
I've only ever tasted it today really, that was the stuff left over from the hydrometer, had a sip and I can see what you mean about dry.....nice though, normally it would have been bottled and then drank.
Just watched a few YouTube videos on the hydrometer! I'm starting to get it!