Its a question of sugar...

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StevieR

Its a question of sugar...

Post by StevieR » Mon Jun 25, 2007 8:58 am

Hi all,

I was just wondering how much sugar I should add when bottling my Geordie Yorkshire Bitter ?

I set this off fermenting on Thursday and the OG was 1034. I checked Sunday night and the SG was 1010. The kit instructions say I should leave it until the SG gets down to 1005.

I was planing on leaving this in the fermenter until Saturday then transferring to secondary fermenter and adding some beer finings and leave it for a couple of days.

Then transfer to glass bottles...but I'm not certain how much sugar should I add :? Any advice :?:
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StevieR

Post by StevieR » Mon Jun 25, 2007 9:56 am

Cheers Daab, thanks for your help. Are finings not generally recommended then ?

Under what circumstances would you normally use a secondary fermenter ?

Sorry if these seem silly questions but I've still got a lot to learn :D
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StevieR

Post by StevieR » Mon Jun 25, 2007 1:08 pm

Sounds great Daab, thanks for your help :D

I think I'll leave it 'til Saturday if the SF has dropped to about 1006 - that will have been in the fermenter for 10 days. Then I'll transfer to bottles via bottling barrel.

Should I leave it in the bottle for a few weeks prior to tasting ? It sounds like the longer I leave it the better it'll be although I'm not certain I'll be able to hold out that long...... :?
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DRB

Post by DRB » Mon Jun 25, 2007 1:47 pm

I have had no problems beer carbonating when using finnings and bottling crystal clear :? ,usually takes about 2 weeks but as DAAB say's it makes the yeast not to stable at the bottom of the bottle.
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oxford brewer
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Post by oxford brewer » Mon Jun 25, 2007 1:58 pm

StevieR wrote:Sounds great Daab, thanks for your help :D

I think I'll leave it 'til Saturday if the SF has dropped to about 1006 - that will have been in the fermenter for 10 days. Then I'll transfer to bottles via bottling barrel.

Should I leave it in the bottle for a few weeks prior to tasting ? It sounds like the longer I leave it the better it'll be although I'm not certain I'll be able to hold out that long...... :?

Im sure you wont hold out that long StevieR :wink: ,just remember that the last bottle you drink will taste the best...try to stash some bottles away for a dry day and in the meantime get brewing more often then its easier to leave beers 4 weeks or so after kegging/bottling.

Enjoy the downwards spiral that is HB :lol:
Only the fool, in the abundance of water is thirsty!!
The Right Honourable Robert Nesta Marley

Drinking

Fermenting

Conditioning
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StevieR

Post by StevieR » Mon Jun 25, 2007 4:02 pm

Sounds great !! I'll try my best to hold out and will certainly put a few bottles away for future

I'm awaiting a lager kit and might start that over the next couple of weeks.....I must be one of the few people hoping that the weather stays cool [-o<
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StevieR

Post by StevieR » Tue Jun 26, 2007 11:32 am

I'm hopefully going to bottle this on Saturday but only have granulated sugar....will this be ok ?

Should I order more light spray malt ?
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StevieR

Post by StevieR » Tue Jun 26, 2007 12:56 pm

Cheers Daab, thanks for all your help :D :D :D
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