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Old 06-25-2009, 09:32 PM   #1
stee41
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Jun 2009
UK
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Hi All,
set this kit away and used 1kg DME instead of sugar and fermented under an airlock in a brew bin, it was slow to start, not very lively and never got much of a rocky head at all, temp fluctated between 20 C - 22 C over 4 days, I cant see any activity in the brew now (5th day) although when taking the SG the measuring tube had rising bubbles in it, the SG measures at .005, is this all normal and should I prime and keg the beer if so how much priming sugar do I need for this 30L batch, if I decide to bottle in 330ml bottles how much priming sugar in each bottle?

thanks all



 
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Old 06-25-2009, 10:11 PM   #2
phatuna
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Mar 2009
San Diego
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Stee, I'm not sure about your measurments as I was schooled in the states. However,
.005 sounds like a good reading.
What kind of beer are you brewing?
If you can hold out, your beer will taste much better if you let it sit in your primary for 3 weeks total (if you're doing a standard ale). Even though your beer is probably done "fermenting", the yeast are still cleaning up after themselves and if you can wait, your beer will taste much better than if you go to keg now (or are you bottling?).



 
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Old 06-25-2009, 10:15 PM   #3
malkore
 
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Jun 2007
Nebraska
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Your use of a hydrometer rather than airlock bubbles to prove something fermented is exactly why we use the hydrometer...the airlock lies!

1.005 is a good final gravity.

I'd leave it in the primary at least another 7-10, then bottle.

30L is almost 8gallons. you'll need to use an online priming calculator to determine how much sugar will give you the right CO2 volumes for your beer volume.
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Old 06-25-2009, 10:20 PM   #4
phatuna
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Mar 2009
San Diego
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here is a calculator : My Brew Collection - Brew Tools (Bottle Priming Calculator)

 
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Old 06-25-2009, 10:43 PM   #5
stee41
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Jun 2009
UK
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Thanks guys,
I used Coopers Mexican cerveza, so is it ok to leave for a week or two, then prime before transfering to the King Keg? I take it the yeast will still be alive to start secondary fermentation in a few weeks time even though the bubbles have stopped rising?

!!

 
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Old 06-25-2009, 11:34 PM   #6
JebCkr
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Jun 2009
Daejeon, South Korea
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I'm no expert, but my last batch was Coopers Mexican cerveza. I left it in the primary for 15 days then bottled. Conditioned for 3 weeks and it tastes just fine. I'm not sure how much priming sugar you need as I made a 5 gal batch. Meh, hope I was atleast a little bit helpful.



 
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