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HELP !!!!!!
Hi There
I am a new comer to the home brew enviroment, have brewed some batches but are struggeling with some issues.....
First..
Due to the situation that I am in were by alchol is not allowed in the country that I am working in I have started with the home brew and as you can quess i am limited with resources,
So I use non alcholic beer to make my beer.....
I also invert my normal suger with Citric acid to make a so called "candy sugar" further more I add golden syryp and marmite to the mix and use normal baking dry yeast all of this I ferment for 5-6 days from which I decan to second container and then add 8-9 grams of "candy sugar" to the mix and bottle for priming to about 2 weeks,
Now the problem I do not get a good carbonation there are some but not much which in result in a no head and flatness of beer
Do anyone have an Idea how to improve the carbonation
Thanx
That is probably not enough priming sugar. The norm is to use about four onces of corn sugar for five gallons of beer. You can do the math from there to convert ounces to grams (28.35 g/oz) and gallons to whatever your batch size is.
Eight grams is enough to carbonate about three beers.
Candy sugar may behave slightly differently, because it may be somewhat less fermentable than the corn sugar that I'm accustomed to.
Good luck!
Is the container you add the priming agent to sealed? Meaning do you put a cap on the jug or bottles you are trying to carbonate.
Inorder for the beer to carbonate yoa have to trap the CO2 in the container and that forces it into solution to make bubly beer.
I only ask because it was not obvious from your post.
I have got to wonder too if the baker's yeast has anything to do with this? I mean if there isn't much yeast left in suspension, then the end result would be a really sweet product and not a lot of carbonation. Fishing here, but maybe a collection of things could be contributing.
And when you see you make it with non-alcoholic beer, where does that part of the ingredient fit in?
To answer the questions
Yes my bottles are sealed to entrap the CO2 I am now busy with next batch and have increased my suger for priming will see the diffrence.
I use the non alchol beer due to that i am not able to get either hops or malt extracts in this coun\try so therfore I use this to have the base taste of beer just adding alchol to the beer with fermintation process
Last April, in an attempt to hasten the coming of World Peace, I did an experiment converting N/A beer into "normal" beer.
The beginning of the thread is:
http://www.brewingkb.com/homebrewing/turn-n-beer-into-beer-with-2804.html
I did a write-up on the process, and 1n1m3g was kind enough to post it, you can find the link @-
http://www.brewingkb.com/homebrewing/turn-n-a-beer-into-beer-with-alcohol-possible-2804-page5.html
I Highly Recommend obtaining some dry brewer's yeast. I tried one of them the other day, no improvement.
Sourbubble, out of curiosity, what country are you living in? I've only heard of a couple countries not allowing alcohol but didn't know laws included hops and malts as well. Definitely check out Brewski's links - it's quite the experiment.
Thanx for all the reply that I recieved and for the link to the thread. I am in the middle east
can you get your hands on some honey? If the brew is tuning out ok then maybe priming with honey would work better.
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