How Much sugar for Secondary?

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GBH

How Much sugar for Secondary?

Post by GBH » Tue Dec 09, 2008 2:53 pm

Q) How much sugar should I use in Keg for a secondary Fermentation in an AG brew?
The reason I have to ask is that on my First batch of AG it tasted perfect out of FV but I think I added around 180g of castor sugar boiled up with some of the
beer plus Gelatine

A week later and no fizz and taste is sweeter /stronger than before (Doh!)

It is rather cold in the kitchen at the moment in a Keg (around 21 Litres)

I had a perfect Golden Glory and now even though clear seems too strong and sweet!

What have I done?

Im hoping this will subside, as the brew was my first (and proud of it!)

Oh yes and one other thing, I read somewhere to put a teaspoon of stuff from the bottom of FV in the Keg to aid Secondary is this right (i did so perhaps thats why)
Can you use the stuff at the bottom(of FV) to make a starter for keeping in the fridge??

Help!!! :?

I dont want to make the same mistake with the London Pride clone (which incidently is Fermenting ferociously upstairs in the warmth @ 21Deg)
(I will post pics tonight in Brewdays)

oblivious

Re: How Much sugar for Secondary?

Post by oblivious » Tue Dec 09, 2008 3:08 pm

80-100g for 19-21 liters works for me

Could be either the kitchen was to cold but I would give it a little more time as a week can be a little short also you could have a leak.

GBH

Re: How Much sugar for Secondary?

Post by GBH » Tue Dec 09, 2008 3:22 pm

Hmmm, Thanks for that ,

I will move the Keg Upstairs tonight.

Think nearly 200g is way too much!!!

Anyway its not that bad! It will have to get drunk!

HG

Re: How Much sugar for Secondary?

Post by HG » Tue Dec 09, 2008 6:14 pm

[quote="GBH Can you use the stuff at the bottom(of FV) to make a starter for keeping in the fridge??
quote]

Yes you can do this. Though i've only done it if i know i'll be using it within the next 1-2 weeks. I'm not sure how long it will last just in the fridge. i.e. without freezing.

It helps if you keep a tiny bit of wort with it as well, and remember to take it out of the fridge in plenty of time before pitching to allow it to adjust to room temp. If you're doing brews in quick succession you can always just pour the next brew straight onto the yeast cake of the previous one which'll also aerate it nicely and cuts out the fridge bit.

Hope ur first AG pulls through [-o<

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