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Please some advise
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
I wouldn't prime with that much. 104 g of sugar or 152g of DME (dry malt extract) is enugh to prime about 20 L of beer. Using 100g of sugar alone should be enough to carb your beer. If you actually mean that you want to use 100 g of sugar AND 200g of DME, then that is too much and you run the risk of over cabonating the beer and having"bottle bombs".
I'd think you'd be better off trying to put as much of the DME into the N/A beer as possible to improve the taste. I'd use the entire 500g and just cut back on the sugar going into it. Good luck.
Sourbubble wrote:
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
Sour
Gotta tell ya, I admire your passion to produce beer come hell or highwater- good for you!
Now using this NA beer, is it carbonated going into your fermenter, or do you degas it? Knowing that yeast need oxygen to reproduce, it would be curious to remove co2 and add oxygen to the same solution. With the types of sugars, and in this case malt extract, do you achieve a low finished gravity? As far as your priming question, I really think it depends on this factor first- I mean how much sugar is left behind for the yeast to consume w/o adding any extra? You may also have to add another dose of yeast as well. Definately let us know how things turn out very curious. As Mortician607 said beware of bottle bombs your first time doing this, I have put "iffy" batches before in a cooler to store them during carb/conditioning, so that way if you do get an explosion, the mess is contained and easy to clean up.
I did find this link http://www.weekendbrewer.com/brewingfor … tm#Priming in my formulas that I have saved, not sure if that helps ypu or not. Good luck!
You need to let the NA go flat. You are basically making a new beer with the NA beer in place of the Malt usually used in homemade. So it has to have suger to convert to alcohol. the 1.2 kg comes out to less than 3 pds of sugar for a 5 gallon batch (19.2L). So it will be a light alcohol beer. You can add more sugar to get a stonger beer but too much will give it cidery flavors. Try honey in place of some of the sugar of you have access to it.
Once the fermentation is done you'll need to use 1/2 cup table sugar to carbonate the entire batch. No more than 3/4 cup. More than that can cause gushers or bottle bombs. If you need to use bakers yeast you would wanyt to let it condition in the bottle for some time to smooth out the yeasty flavor from the bakers yeast. I use bakers yeast for wine making and it does the same for wine. After it has been bottled about two weeks at room temp you might out it in the fridge and let it sit there for a couple more weeks.
DC
Thanx thirsty
I left out one critical part and that is when I stransfer to seconary fermenter I let it ferment for 3 days befor bottleing hope this will help as well
If you read the "Brewer's Notes" in my experimental re-brew write up, you will note that the SG of flat, N/A beer is 1.012, while the FG was 1.002, which means that there are fermentable sugars in the beer. With that in mind, is it possible that the yeast you have been using cannot tolerate a 7% alcohol content?
I know DME is expensive but...
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