My eyes went crossed reading all that. Can answer a few..
>Sounds like you are bottling straight from the f.v. You can get reduced sediment, if you rack the beer to a second bucket for bottling, add around 80 grams of sugar/spraymalt (for a 40 pint kit) to the second "bottling" bucket (if you have one), then syphon the beer in, effectively seperating the beer from the yeast "cake". This will mix the beer and priming sugar nicely, then bottle from the second bucket, using a little bottler.
>I've drunk cloudy beer, and had no stomach problems, try and see I suppose.
>Some PET (plastic) bottles are prone to leaking, which can explain flat beer.
> I've not heard of anyone filtering the beer on this forum, someone may jump in and correct me though.
Mick
Too much/too little priming sugar
-
brysie
Re: Too much/too little priming sugar
hi geoff
if you filter your beer before you keg/bottle it then you wont have any yeast left in suspension for secondary ferment, which is how you get your fizz,
with regards to all your flat beer, have you got a sodastream? id suspect the seals on your bottles personally.
when you measure your priming sugar with a teaspoon its very hard to be accurate. and the finer the granules, the more you get per spoonfull.
so your icing sugar could easily be double the amount of granulated sugar spoon for spoon.
most of the folks use around 80 to 100g of sugar to prime, but that comes down to personal preference [i use about 180g in my lager kits but
i do like em fizzy, and i use glass bottles and serve them well chilled]
that said, i did make a mistake with an edme german lager kit and added 240g of sugar cubes to a 40 pint kit.[dont ask, search `ooh bloody hell`.
ive drank about half of them and so long as i pour slowly theyre fine.
if you filter your beer before you keg/bottle it then you wont have any yeast left in suspension for secondary ferment, which is how you get your fizz,
with regards to all your flat beer, have you got a sodastream? id suspect the seals on your bottles personally.
when you measure your priming sugar with a teaspoon its very hard to be accurate. and the finer the granules, the more you get per spoonfull.
so your icing sugar could easily be double the amount of granulated sugar spoon for spoon.
most of the folks use around 80 to 100g of sugar to prime, but that comes down to personal preference [i use about 180g in my lager kits but
i do like em fizzy, and i use glass bottles and serve them well chilled]
that said, i did make a mistake with an edme german lager kit and added 240g of sugar cubes to a 40 pint kit.[dont ask, search `ooh bloody hell`.
ive drank about half of them and so long as i pour slowly theyre fine.