Supergravi
Active Member
Hello all -
*
Sort of new at brewing and love it.* But, as with anything, I HAVE to know the inner-workings and the why/how*of what I am doing.* 'Just becuase'* doesn't cut it for me. So....
*
Fermentation - simplisticly speaking, yeast eats sugars.* By-products are CO2 which escapes and alcohol.** Good so far?** If one lets his brew go to full attenuation, are all the sugars eaten and all the yeast dies?* After attenuation, if I added more sugar or more yeast, would fermention begin again?* (adding one or the other, not both).
*
Carbonation - currently, I am adding priming sugar before bottling.* CO2 is obviously created and can't escape, so it carbonates my beer.* But that process is not fermetation, correct?* What happens to the priming sugar during this process/conditioning?* How much does the priming sugar affect taste?* (am I also backsweetening with a priming sugar?)
*
Sort of new at brewing and love it.* But, as with anything, I HAVE to know the inner-workings and the why/how*of what I am doing.* 'Just becuase'* doesn't cut it for me. So....
*
Fermentation - simplisticly speaking, yeast eats sugars.* By-products are CO2 which escapes and alcohol.** Good so far?** If one lets his brew go to full attenuation, are all the sugars eaten and all the yeast dies?* After attenuation, if I added more sugar or more yeast, would fermention begin again?* (adding one or the other, not both).
*
Carbonation - currently, I am adding priming sugar before bottling.* CO2 is obviously created and can't escape, so it carbonates my beer.* But that process is not fermetation, correct?* What happens to the priming sugar during this process/conditioning?* How much does the priming sugar affect taste?* (am I also backsweetening with a priming sugar?)