Discuss making up beer kits - the simplest way to brew.
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dublicious
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by dublicious » Thu Nov 29, 2007 11:16 pm
Ah I see what you mean, sorry on a steep learning curve. I did half sugar and half spray malt, which I will do to prime the keg.
Appreciate the help like normal
J
DaaB wrote:If you made the kit with 1kg of sugar then 1006 is about right. If you added spray malt instead then it will finish higher, around 1010-1012.
Stir gently to resuspend the yeast.
btw still consider replacing the yeast next time
viewtopic.php?p=108989#108989
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dublicious
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by dublicious » Mon Dec 03, 2007 9:41 pm
Hi DaaB,
Many thanks, to be honest I just left it. It is now reading 1.010 so for a 1/2 brewers sugar and 1/2 spray malt mix is that about right? If so I will keg tonight and store somewhere warmish
Exciting times
DaaB wrote:If you made the kit with 1kg of sugar then 1006 is about right. If you added spray malt instead then it will finish higher, around 1010-1012.
Stir gently to resuspend the yeast.
btw still consider replacing the yeast next time
viewtopic.php?p=108989#108989
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dublicious
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by dublicious » Mon Dec 03, 2007 10:52 pm
Cheers DaaB, have put off kegging until tomorrow night. Couldn't be bothered to wait for boiled water to cool for a sodium mix tonight, will start tomorrow a bit earlier
Looking forward to it
DaaB wrote:1010 would be right for an all malt brew but it should be fine if you are kegging as any excess pressure from the unfermented sugars can be easily contained in the keg (either that or the safety valve will kick in). I would be more cautious if you were bottling though.
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dublicious
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by dublicious » Mon Dec 03, 2007 11:01 pm
true, I do with VWP I spose. Oh well, off to bed m8 indulged a little too much this weekend
Take care,
J
DaaB wrote:dublicious wrote:Cheers DaaB, have put off kegging until tomorrow night. Couldn't be bothered to wait for boiled water to cool for a sodium mix tonight, will start tomorrow a bit earlier
Looking forward to it
DaaB wrote:1010 would be right for an all malt brew but it should be fine if you are kegging as any excess pressure from the unfermented sugars can be easily contained in the keg (either that or the safety valve will kick in). I would be more cautious if you were bottling though.
You can mix the sodium met directly with boiling water and even use it while still hot.
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dublicious
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by dublicious » Tue Dec 04, 2007 8:53 am
I spose I could have made the sodium met solution with cold water straight from the tap, met should kill any baddies.
