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Malt vs Sugar
Hi There me again
I would like to have your comments on the following. For those who read my last post will remember that i had problems with my carbonation due to that i am using non-alcholic beer. here follows my recipe
I add about 58 Na beers to my fementer about 19.2 L
I disolve 1.2 kg sugar in 2NA beers and let it cool down
I rehydrate baking yeast for about an hour and add to the fermenter
The fermenting take place for about 6 days from where I syphone to secondary fermenter and add about 300 g of sugar for priming and bottle and leave for about 2 weeks
Now I got hold of a 500 gram Mutons dried light spray malt packet and a packet of Mutons brewing yeast i would now like to use this malt and replace some of the regular sugar.
I thought for primary fermintation to use 1 kg sugar and 300g of malt and for priming 100 grams sugar with 200g spray dried malt
Could this work or do anyone have better idea
Thanx for all the great replies
Sour
Well,
There is one major flaw in your operation. You say you add 300g of sugar tot he primary and leave it for 2 weeks. This is why you aren't getting carbonation. In essense, by adding more sugar to the secondary, you are causing a second fermentation in your secondary and the CO2 is escaping through the airlock. Typically, when you add sugar for priming, you do it a few minutes before you bottle. Once the beer is in the bottles and capped, the residual yeast will eat that sugar and release CO2, but since the CO2 has no place to go (becasue of the airtight cap) the bottle will rpessurize and carbonation will occur.
What you need to do is allow a primary fermentation with your main sugars and once that fermentation stops, rack to the secondary until clear but DO NOT ADD SUGAR to the secondary. Once the beer is clear and aged to your liking, then rack that beer into a bottling bucket. For 5 gallons of beer, add about 3/4 cup of corn sugar or 1 1/4 cup of dry malt extract to 2 cups of water. Heat that mixture to boil and allow to cool. Once cooled, add that solution to the beer in the bottling bucket, stir well with a sanitized spoon (being careful not to aerate the mixture) and bottle immedietly.
If you use DME (dry malt extract) to bottle, carbonation will take about twice as long to occur. Corn sugar will take about 10 days to carbonate while DME can take as long as 3 weeks. Just know that.
Hope this helps.
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