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Old 01-17-2013, 10:53 AM   #4451
camp20
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Quote:
Originally Posted by The_Professor View Post
Did you enter 2.12 as the beer volume?
I actually used 2.5 as the volume so changing that to 2.12 it actually makes the difference between the two more.

MB=2.5 tsp for (8)1L bottles = 3.3 oz

Tastybrew calculator:
2.12 gals @ 70deg ( just used the American Lager, light) I get 2.0 oz (for table sugar)

That is a big difference of priming sugar. I would think it would be close but this to me is a big difference.

How much should I use? I plan on make a sugar solution and racking MB onto it with my new fermenting bucket.


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Old 01-17-2013, 01:33 PM   #4452
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First pour of my first ever Mr. Beer batch!



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Old 01-17-2013, 02:39 PM   #4453
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I usually use 2.0 oz table sugar for a 2.5 gal batch. I believe 4 oz corn sugar is commonly what you get in a 5 gal kit and the difference between corn and table sugar is small.

Good work Stigy! Hope it tastes half as good as it looks!
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Old 01-17-2013, 03:03 PM   #4454
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Quote:
Originally Posted by BridgewaterBrewer View Post
I usually use 2.0 oz table sugar for a 2.5 gal batch. I believe 4 oz corn sugar is commonly what you get in a 5 gal kit and the difference between corn and table sugar is small.

Good work Stigy! Hope it tastes half as good as it looks!
Yup it was very, very delicious. Cannot wait to drink some more after giving it a week or two more conditioning time.

Noticed you're in Bridgewater - I am in Bergen County, that is so close!
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Old 01-17-2013, 09:29 PM   #4455
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I have a question, probably a stupid one so please forgive me for it. I don't use anything made just for brewing, my Fermenter is a 5 gallon bucket. lol my question is, after the co2 has stopped coming out of my bubbler, I can remove the lid, and throw a handful of sugar in, and the yeast go crazy. So, this tells me that they're out of food, not dead from the alcohol. If I add say 4 lbs. of sugar, wouldn't that give me a higher alcohol content beer? I know I would have to be careful, so I would still have enough yeast to get it to carbonate after I bottled it, and it would take more time to work into alcohol.
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Old 01-17-2013, 09:41 PM   #4456
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The yeast don't die from the alcohol, and just throwing some sugar in will create a very dry beer and could introduce bacteria since both your hands and the sugar is "dirty".
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Old 01-17-2013, 11:18 PM   #4457
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Getting ready for brew #2. Mr beer winter dark ale. Question is, during fermentation is it ok to have a temp fluctuation from 65-72 daily? I have an auto thermostat and have it cool down during the day and at night.
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Old 01-18-2013, 01:22 AM   #4458
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Quote:
Originally Posted by RLBisTCB View Post
I have a question, probably a stupid one so please forgive me for it. I don't use anything made just for brewing, my Fermenter is a 5 gallon bucket. lol my question is, after the co2 has stopped coming out of my bubbler, I can remove the lid, and throw a handful of sugar in, and the yeast go crazy. So, this tells me that they're out of food, not dead from the alcohol. If I add say 4 lbs. of sugar, wouldn't that give me a higher alcohol content beer? I know I would have to be careful, so I would still have enough yeast to get it to carbonate after I bottled it, and it would take more time to work into alcohol.
You can add sugar if you want, but it'll thin the beer and give it a cidery taste that will take a long time to condition out. You're best to keep adjuncts (simple sugars like table sugar, honey, etc) to less than 1/3 the total amount of sugar. Most should come from malt. I added sugar to a few beers early on to bump the alcohol and they were some of the worst beers I've made. There are valid reasons to add simple sugars to beer, but it's best to avoid it until you know why you should add it.
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Old 01-18-2013, 02:00 AM   #4459
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Quote:
Originally Posted by camp20 View Post
I actually used 2.5 as the volume so changing that to 2.12 it actually makes the difference between the two more.

MB=2.5 tsp for (8)1L bottles = 3.3 oz

Tastybrew calculator:
2.12 gals @ 70deg ( just used the American Lager, light) I get 2.0 oz (for table sugar)

That is a big difference of priming sugar. I would think it would be close but this to me is a big difference.

How much should I use? I plan on make a sugar solution and racking MB onto it with my new fermenting bucket.
I usually measure by volume. 1/3 cup or a little more depending on the carb you want. (less than 1/2)
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Old 01-18-2013, 04:58 AM   #4460
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My LBK is at two weeks tonight. I plan to bottle next Thursday, but I want to taste it tonight, sorta help me wait, with a little sip...

Can I infect the beer by opening the spigot? How much does moving the keg around hurt things? Should I be S U P E R careful to not stir anything up?


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