Nice one Wez. Colour looks right. Lightish amber.Wez wrote:This has now been at 1014 (~6.0%) for a few days so it's going to be bottled and kegged tomorrow night. SteveD - I'll be using normal household sugar to prime, 1/2 tsp ok? Or should I go with a table spoon in one of the bottles and you can play foamy beer fountain roulette.
I was going to say.....1/2 tsp per pint max. Make it up as a syrup with a small ammount of water, boil it, and calculate the volume so that say 5ml of solution contains the 1/2 tsp of primings. I use a syringe, and get it down to about 3ml - syringed directly into the bottles while hot, but if you only have measuring spoons use 5ml.
say, 40 pints, so 20 tsp sugar. if you want 5ml solution to prime, then you want 200ml water added to the sugar. Do this, boil it to dissolve and sterilise, top up to pre-boil vol with more boiled water, and prime. So you're not relying on every drop, you can make up more than you need say 25tsp sugar and 250ml of water
......but you've already gone and done it
Leave it at room temp for a week or so, then stick it somewhere cool and preferably dark. You're not using clear or green glass now, are you.
It will be quite pokey to start with and 4-6weeks should be a minimum before you look at it. It'll keep for months.
I'm drinking my version now - it's grand. It stopped at 1009 so about 6.4% but still has good body, maltiness, and a touch of balancing sweetness. I batch sparged a larger ammount of malt than necessary.
