Can you tell me what the treacle does to the mix, is it just about the flavour or is it an alternative to sugar?Put this kit on last sunday mixed a can of treacle in aswell its been going like mad all week hope it turns out ok :
its both, gives a flavour( and i wouldn't use to much) and acts like sugarCan you tell me what the treacle does to the mix, is it just about the flavour or is it an alternative to sugar?
Cheers
This is my third go at this, and another new twist .
1kg of dark dme, 1 bottle of cherry lowicz syrup.
Didn't take a gravity reading, but will be brewed out and squirrelled away till Christmas,
Sounds potent.Cool then add after a week straight to the FB with the cocaine nibs.
How did I miss this! LolCocaine nibs...be having a scarface Christmas!
Coopers say their yeast is good up to 27C so you might have got away with pitching temp, assuming the wort will have cooled slightly before the yeast activity warmed it up again.I brewed this as my first
Incorrectly measured temperature and pitched yeast at what I can only guess was 25/26c.
Of reading before bottling was extremely high to say the least. 1030. I have bottled already and learned a harsh lesson. Can I put this down to solely the pitching temp?
Unless you brewed this batch very short i.e. a lot less than 23 litres I would say it is unlikely that the SG will have been as high as 1.060. I have use similar quantities and types of sugars in this kit and brewed short to 19 litres and my OGs have been about 1.048ish.I brewed this as my first kit.
Added 1kg dark dme
200g muscovado sugar
200g of golden syrup
150g of treacle.
Incorrectly measured temperature and pitched yeast at what I can only guess was 25/26c.
Intial og reading was 1060.
I corrected temp after 12 hours. I let it ferment for 2 weeks at 20/21c. Of reading before bottling was extremely high to say the least. 1030. I have bottled already and learned a harsh lesson. Can I put this down to solely the pitching temp?
Am I looking at a flat beer if the yeast was defective (although I've read Cooper's yeast is solid) or there a possibility of bottle bombs? Will the final product be very sweet?
Bottle bombs can occur if the primary sticks (ie stalls) and then restarts in the bottle. The higher the SG against what is expected the higher the amount of residual sugars available for continuing fermentation, although there is no guarantee that the primary will restart, except to say the higher the SG the more likely it is and the so greater the potential for bombs (rather than just gushers). And so in this case it is not just the amount of priming sugar which causes the problem. Plus the same applies if beer is bottled when the primary is still ongoing.Bottle bombs will only occur if you overcarbonated ie put more than 1 tsp/7g of sugar per bottle.
Bottle bombs will only occur if you overcarbonated ie put more than 1 tsp/7g of sugar per bottle.
Hi Mick, I don't like ale to carbonated, I use one 4 gram sugar lump per 500ml bottle and 60 to 70 grams in a 40 pint barrel, lager I don't mind cos that is the styleCould I just join in on the carbonation point? I did a Coopers Irish Stout and batch primed with 184 gms. of sugar which was at the recommended rate of 8gms per litre. The result is a lively head but it dies down and kind of suits stout anyway. I then did a Coopers Real Ale but bottle primed with a teaspoon of sugar which should be about the same. After a month in the bottle it was a bit green but promising and again with a lively head but manageable. Now a month later whilst it does not gush the level of carbonation is ludicrous. Once the head is tamed the drink is so fizzy that it dominates the experience of drinking to the extent that whatever taste the beer now has is masked by Co2. I then did a Mangrove Jack NZ Pale Ale which I primed with a measured scoop half tsp. of sugar an though it's early days yet it looks as though that will work out fine. Any pearls of wisdom would be welcome. P.S. I am sure primary fermentation had finished on the Real Ale.
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