I have a wheat beer fermenting (Muntons), starting gravity was 1.04. Starting gravity is now 1.022. I had a taste, and it's still really sweet, and doesn't taste like it's even close to done. It's been a week. Am I doing something wrong?
Just kidding. Actually, I have a question about carb drops vs. sugar. Up until now I've just used table sugar. I know a lot of people recommend against it, but I feel that I've had pretty good results. The last batch I did though, I tried Coopers carb drops, just to give something else a try. The bottles have been conditioning for a week, so I cracked one open (I know it's early, but I've got plenty, I like to track the progress). It was nearly completely flat. Typically I find that after a week, I've got a reasonable amount of carbonation.
Is just a difference between the products (this is also a different beer - could that make that big a difference). Everything else in my conditioning (bottles, temperature, etc) has always been the same.
Just kidding. Actually, I have a question about carb drops vs. sugar. Up until now I've just used table sugar. I know a lot of people recommend against it, but I feel that I've had pretty good results. The last batch I did though, I tried Coopers carb drops, just to give something else a try. The bottles have been conditioning for a week, so I cracked one open (I know it's early, but I've got plenty, I like to track the progress). It was nearly completely flat. Typically I find that after a week, I've got a reasonable amount of carbonation.
Is just a difference between the products (this is also a different beer - could that make that big a difference). Everything else in my conditioning (bottles, temperature, etc) has always been the same.
