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Showing content with the highest reputation on 09/02/2019 in all areas

  1. 3 points
    In your link it says sucrose breaks down (when by yeast via enzyme invertase) to 50% Glucose, 50% Fructose so that leads to Carbo drops --> 27% Glucose & 73% Sucrose--> 63% Glucose, 37% Fructose Sugar dots --> 100% Sucrose --> 50% Glucose , 50% Fructose (via enzyme invertase) So other than the yeast having to break down more sucrose (and they need to do it for both) I don't think it is grossly different - unless there are conditions that prevent that. Conveniently, sugar dots are 0.5 tsp, I use --> 1 per 12 oz, 2 per .75 mL, 3 per 1L. (Sometimes less for dark ales)
  2. 2 points
    After 2 weeks adding 16 oz lemongrass tea, 2 tablespoons dried lemongrass steeped for 10 min. Cooled to 80 degrees before adding to wort. Ferments an additional 2 weeks then bottled.
  3. 2 points
    I’m just throwing in a late comment that I did find that regular sugar was both cheaper and carbonated better than the drops. You are going to hear the “sugar is sugar” argument, but I was not happy with the carb drops. I use sugar cubes. Just as convenient and very effective.
  4. 1 point
    Winner, winner, chicken dinner. There should be no difference in carbonation regardless of what you use (except for cost or ease of use) between table sugar, carbonation drops, sugar dots, sugar cubes, honey, LME, ... HOWEVER, time after time people post that the carbonation drops yield less carbonation. And people have done side by side tests. Conclusion - they don't contain the amount of sugar they say they do. People also fail to take into account how much residual carbonation may be left in the wort before bottling. The reality is most newer brewers don't carb by style. A British ale has much less carbonation than a German Weizen for example. Could be as much as little as 1/3rd the carbonation, or up to 1/2 the carbonation. I for one use table sugar and batch prime. I do NOT measure my final wort available (most don't), I figure I have 2.5 gallons (320 oz), and put in between 50 and 65 grams of sugar, based on style. Most batches I get about 25 oz less wort, so that's 8% less wort, which means I'm going to get 8.5% more carbonation than I had planned. And, most people couldn't tell the difference between 2.0 and 2.3 or 2.5 volumes of CO2. And to conduct a test you'd need to have the right instruments to read the level of carbonation, which are quite expensive. It's called a Gehaltemeter, and costs around $1,500. Hooks to the brite tank at a brewery, which is the tank that fermented beer is stored in to carbonate, and then either serve or keg/bottle.
  5. 1 point
    I know this is an old topic, but wanted to third that this is a solid recipe. I’ve made it three times and always satisfies my stout fans. I’m going to try to age some longer than three months to see how good it will get.
  6. 1 point
    So...I get this spam mail called RapidFlabMelter, promising me that I can melt 1.5 lbs of flab a day if I buy their product. Yeah. Then I think, now there would be a great name for a new micro brew: 'Rapid Flab Builder'. And the beer would at least be telling it like it really is!! 😍
  7. 1 point
    I want smell-o'vision so bad!!!
  8. 1 point
  9. 1 point
    Wow. There's appealing to a broad audience and then there's giving entirely unrealistic expectations of results. I tried my first Lock/Stock at five months. It was good. At nine months it was great. At 15 months+ it's fantastic.
  10. 1 point
    2nd year crop of an unknown cultivar. Yes, they are growing on my downspout and yes, they are gonna get brewed!🍻
  11. 1 point
    One final comment from me on this topic. If you are wondering why the MrBeer directions have so much sugar recommended remember their target customers are new brewers. If the kit is placed on a kitchen counter top with ambient air temps at the upper end of the recommended range, the higher priming rate will compensate for the CO2 off gassing during fermentation. The down side is, the fewer brewers who do keep theirs on the cooler end risk gushers. When those guys turn to this forum, it's unfortunate that our first thoughts some times jump to conclusions of incomplete fermentation or infections.
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