Homebrewers - Whats in the fermenter? - Page 4

11-08-2009, 04:59 PM

I just bottled my American Brown Ale. Next week a nice Stout will be started.

JohnnyKay5 · 11-08-2009, 06:07 PM

Quote:

Originally Posted by Darrell

I just bottled my American Brown Ale. Next week a nice Stout will be started.

excellent choices

JohnnyKay5 · 11-08-2009, 06:10 PM

Quote:

Originally Posted by kaisersozei

Good luck with that! One of the things I found out with my first coffee porter is that coffee has a detrimental impact on head retention--I think it's something about the oils. If you're bottling, you might want to prime with a bit extra sugar. Mine took about 6 months longer to mature as well, but once it did--

I used Starbucks Sulawesi. Great stuff--in fact, I still have a few bottles from my very first batch of it... more than 12 years old!

kenstogie · 11-11-2009, 07:04 PM

Kits get delivered tomorrow.

After brewing my own, I find it hard to drink off the shelf stuff.

Is this wrong?

BeerAdvocate · 11-12-2009, 07:59 AM

2 kits from Northern Brewer:

Phat Tyre
Patersbier

kenstogie · 11-12-2009, 09:27 AM

Quote:

Originally Posted by BeerAdvocate

2 kits from Northern Brewer:

Phat Tyre
Patersbier

I was checking their site and notice they mention using white ordinary table sugar for priming. Is this recommended? I kind of like the idea as it's cheap and readily available. Although I would probably not be inclined to use it, What about using DME?

Here's a link on the subject but doesn't really say if there are any downsides to them.

http://www.howtobrew.com/section1/chapter11-4.html

Also heres a chart I found on the matter also.

11-12-2009, 10:57 AM

The only downside to using table sugar is that sucrose is a disaccharide of fructose and glucose that the yeast has to break apart, then convert the fructose into glucose before it can metabolize it. That's why most people use corn sugar, being pure glucose it can be metabolized without any extra work. You can use DME, but it takes more of it since it's less fermentable, as well as being more expensive to start with.

kenstogie · 11-12-2009, 11:14 AM

Am I understanding this the only down side is time? No flavor difference?

11-12-2009, 01:00 PM

Since you're working the yeast a bit harder, there's a potential for there to be a flavor difference, but since we're only talking about a few ounces for priming, you'll never taste it. Using DME could certainly change the flavor since you're adding unfermentables as well. There are people that claim DME gives them "finer" carbonation, as in smaller bubbles, but there's nothing to back that up, and many others that tried it and claim no difference.

kenstogie · 11-12-2009, 01:17 PM

Quote:

Originally Posted by Scimmia

Since you're working the yeast a bit harder, there's a potential for there to be a flavor difference, but since we're only talking about a few ounces for priming, you'll never taste it. Using DME could certainly change the flavor since you're adding unfermentables as well. There are people that claim DME gives them "finer" carbonation, as in smaller bubbles, but there's nothing to back that up, and many others that tried it and claim no difference.

THanks for the INFO BRO!!

11-12-2009, 03:57 PM

Any time. Just make sure you use the correct calculation for whatever type of sugar you end up using!

kenstogie · 11-12-2009, 06:49 PM

Quote:

Originally Posted by Scimmia

Any time. Just make sure you use the correct calculation for whatever type of sugar you end up using!

11-12-2009, 07:31 PM

It could be worse than that, glass bottles tend to explode if overcarbed too much. That would take quite a bit, but it's happened over and over again.

kenstogie · 11-12-2009, 07:59 PM

Quote:

Originally Posted by Scimmia

It could be worse than that, glass bottles tend to explode if overcarbed too much. That would take quite a bit, but it's happened over and over again.

I never had a bottle explode (thankfully). I assumed that the caps would blow off. The actual glass blow apart?

11-12-2009, 09:24 PM

Yep, they generally call them "bottle bombs". It's usually from bottling before fermentation is done, but way too much priming sugar could do the same thing.

11-12-2009, 09:31 PM

Is Northern Brewer a pretty good site to order from?

Also, what are "prime" conditions for aging beer?

cherrybomb · 11-12-2009, 09:37 PM

darrell pretty much the same conditions for wine; cellar temperature 55- 60 degrees and try to keep the temperature as constant as you can

11-12-2009, 09:38 PM

Is beer even worth aging?

11-12-2009, 09:41 PM

And yes, Northern Brewer is a good site, but being in Cali, I would suggest MoreBeer.com. In fact, they have a retail outlet pretty close to you from the looks of it.

11-12-2009, 09:42 PM

Quote:

Originally Posted by Darrell

Is beer even worth aging?

Depends on the beer. Generally beers like barleywines and imperial stouts age well, while hoppy or ligher beers don't.

11-08-2009, 04:59 PM	#61
Darrell Guest Posts: n/a	Re: Homebrewers - Whats in the fermeter? I just bottled my American Brown Ale. Next week a nice Stout will be started.

11-11-2009, 07:04 PM	#64
kenstogie following the whiterabbit Join Date: Mar 2009 Location: Albany, NY Posts: 1,325 Trading: (3)	Re: Homebrewers - Whats in the fermeter? Kits get delivered tomorrow. After brewing my own, I find it hard to drink off the shelf stuff. Is this wrong? __________________ I intend to live forever. So far, so good.

11-12-2009, 07:59 AM	#65
BeerAdvocate BeerHunter Join Date: Mar 2009 First Name: Travis Location: Topeka, KS Posts: 1,912 Trading: (45)	Re: Homebrewers - Whats in the fermeter? 2 kits from Northern Brewer: Phat Tyre Patersbier __________________ *I Brew the Beer I Drink*

11-12-2009, 10:57 AM	#67
Scimmia Guest Posts: n/a	Re: Homebrewers - Whats in the fermeter? The only downside to using table sugar is that sucrose is a disaccharide of fructose and glucose that the yeast has to break apart, then convert the fructose into glucose before it can metabolize it. That's why most people use corn sugar, being pure glucose it can be metabolized without any extra work. You can use DME, but it takes more of it since it's less fermentable, as well as being more expensive to start with.

11-12-2009, 11:14 AM	#68
kenstogie following the whiterabbit Join Date: Mar 2009 Location: Albany, NY Posts: 1,325 Trading: (3)	Re: Homebrewers - Whats in the fermeter? Am I understanding this the only down side is time? No flavor difference? __________________ I intend to live forever. So far, so good.

11-12-2009, 01:00 PM	#69
Scimmia Guest Posts: n/a	Re: Homebrewers - Whats in the fermeter? Since you're working the yeast a bit harder, there's a potential for there to be a flavor difference, but since we're only talking about a few ounces for priming, you'll never taste it. Using DME could certainly change the flavor since you're adding unfermentables as well. There are people that claim DME gives them "finer" carbonation, as in smaller bubbles, but there's nothing to back that up, and many others that tried it and claim no difference.

11-12-2009, 03:57 PM	#71
Scimmia Guest Posts: n/a	Re: Homebrewers - Whats in the fermeter? Any time. Just make sure you use the correct calculation for whatever type of sugar you end up using!

11-12-2009, 07:31 PM	#73
Scimmia Guest Posts: n/a	Re: Homebrewers - Whats in the fermeter? It could be worse than that, glass bottles tend to explode if overcarbed too much. That would take quite a bit, but it's happened over and over again.

11-12-2009, 09:24 PM	#75
Scimmia Guest Posts: n/a	Re: Homebrewers - Whats in the fermeter? Yep, they generally call them "bottle bombs". It's usually from bottling before fermentation is done, but way too much priming sugar could do the same thing.

11-12-2009, 09:31 PM	#76
Darrell Guest Posts: n/a	Re: Homebrewers - Whats in the fermeter? Is Northern Brewer a pretty good site to order from? Also, what are "prime" conditions for aging beer?

11-12-2009, 09:37 PM	#77
cherrybomb Adjusting to the Life Join Date: Oct 2008 First Name: Chris Location: somewhere over the rainbow Posts: 291 Trading: (15)	Re: Homebrewers - Whats in the fermeter? darrell pretty much the same conditions for wine; cellar temperature 55- 60 degrees and try to keep the temperature as constant as you can __________________ It is better to be hated for who you are, then loved for what you are not

11-12-2009, 09:38 PM	#78
Darrell Guest Posts: n/a	Re: Homebrewers - Whats in the fermeter? Is beer even worth aging?

11-12-2009, 09:41 PM	#79
Scimmia Guest Posts: n/a	Re: Homebrewers - Whats in the fermeter? And yes, Northern Brewer is a good site, but being in Cali, I would suggest MoreBeer.com. In fact, they have a retail outlet pretty close to you from the looks of it.