Hi, in the past I have always used a spoon full of sugar in a bottle before capping it. My latest kit suggested half a tea spoon of malt extract instead of sugar. I have just tried a bottle after 6 days and it is flat. I think it is probably because the bottles have been stored in a cold place and the malt extract has not fermented. Can I just leave them for several weeks and wait for the temperature to rise or do I need to get the fermentation going now. Hope that makes sense.
priming bottles with malt extract rather than sugar?
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BigYin
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Welcome to the forum :
the bottle carbonation is just another fermentation, so the temperature the bottles are stored at must be suitable for fermenting, or it'll never work.
Frankly, with the cost of malt extract, I'd stick with the sugar method in future, as I don't think using malt extract will have any particular benefit :thumb:
the bottle carbonation is just another fermentation, so the temperature the bottles are stored at must be suitable for fermenting, or it'll never work.
Frankly, with the cost of malt extract, I'd stick with the sugar method in future, as I don't think using malt extract will have any particular benefit :thumb:
wilsoa1111
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if using extract u will need a bit more, as some is unfermentable... varys try an online calculator- Also in some beers it is worth it others not so much, for a wheat beer its defo worth it, even the big brewerys use wort to prime, honey or dark sugar is also good
alawlor66430
Landlord.
+1, you've got to keep it warm, try giving it a fortnight in the airing cupboard or somewhere that's cosy then a fortnight in the hut after thatBigYin said:Welcome to the forum :
the bottle carbonation is just another fermentation, so the temperature the bottles are stored at must be suitable for fermenting, or it'll never work.
Frankly, with the cost of malt extract, I'd stick with the sugar method in future, as I don't think using malt extract will have any particular benefit :thumb:
calumscott
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+1 for keeping it at fermentation temps for a good while. Two or three weeks before ageing in the cool.
+1 for the sugar too. I use dextrose but for all that goes in I'm sure sucrose would be fine too. I would only consider malt extract for something really subtle where balance is critical, a low ABV pale maybe...
+1 for the sugar too. I use dextrose but for all that goes in I'm sure sucrose would be fine too. I would only consider malt extract for something really subtle where balance is critical, a low ABV pale maybe...
The professionals use about 10ml of the next wort that is about half way through fermenting, this gives you a large volume of gas but a small amount of yeast, to prime the bottles, I have tried it a few times and it works, the only draw back is you need 2 brews very close together, and for this reason I bottle the stronger beers that will be kept for a good while using this method (christmas beer brewed in august),
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