I did some searching but couldn’t find any definitive answers. I’m only on my first batch, bottled yesterday and am going to start a second tomorrow while waiting for the Super Bowl. Using premade extract kits, with directions, and buckets vs see through glass until I decide if I’m going to keep with it (those glass bottles cost quite a bit). Sorry for the non-technical words, still not up on the lingo.
1. What is pitching yeast? I see it a lot on the forums, no definitive description
2. What is a ‘bottle bomb’?
3. What’s the difference between the liquid malt extract and the dry malt extract, and why are there two kinds? Oh, and with the liquid, what’s the necessity of getting ALL of it out of the can? I’m a bit of a perfectionist (wife prefers the term anal...I like my description better), so I made sure it was completely empty, but in the end I think I had more on me. That stuff is tough even when warm.
4. While cooking the extract, I mixed it with water, and then waited a couple eternities for the entirety of the bucket to cool down so I could add the yeast. If I start off with really cold water to make at least one eternity go away, will that harm anything?
5. After cooking the extract and putting in the first bucket (primary fermenter?) I found out that while the room temp was 70f, the floor temp was 62f, making the bulk temp around 65f. - is the 3f a big difference? I have a stand now and used a different room
4. It seemed that the bubbling stopped after about ten days vs the 7 the instructions stated. Is that due to the temp difference?
5. Gravity readings - why do they matter and what are they really telling me?
6. When I siphoned the beer into the bottling bucket with sugar mix there was a lot of goo at the bottom of the first bucket. This is expected?
7. The kit came with pelletized hops, second one has the same - when I move from kits (probably after tomorrow’s batch), is there a major difference between pellets and just using hops?
8. When bottling - does it matter how much room is at the top of the bottle? I don’t have any half filled bottles, but some are filled to the bottom of the neck, and some midway up. My perfectionism didn’t drive me to go back and make sure each one was filled to the same level, mainly because I was out of beer and didn’t want to figure out how to equalize.
Thanks
Dave
1. What is pitching yeast? I see it a lot on the forums, no definitive description
2. What is a ‘bottle bomb’?
3. What’s the difference between the liquid malt extract and the dry malt extract, and why are there two kinds? Oh, and with the liquid, what’s the necessity of getting ALL of it out of the can? I’m a bit of a perfectionist (wife prefers the term anal...I like my description better), so I made sure it was completely empty, but in the end I think I had more on me. That stuff is tough even when warm.
4. While cooking the extract, I mixed it with water, and then waited a couple eternities for the entirety of the bucket to cool down so I could add the yeast. If I start off with really cold water to make at least one eternity go away, will that harm anything?
5. After cooking the extract and putting in the first bucket (primary fermenter?) I found out that while the room temp was 70f, the floor temp was 62f, making the bulk temp around 65f. - is the 3f a big difference? I have a stand now and used a different room
4. It seemed that the bubbling stopped after about ten days vs the 7 the instructions stated. Is that due to the temp difference?
5. Gravity readings - why do they matter and what are they really telling me?
6. When I siphoned the beer into the bottling bucket with sugar mix there was a lot of goo at the bottom of the first bucket. This is expected?
7. The kit came with pelletized hops, second one has the same - when I move from kits (probably after tomorrow’s batch), is there a major difference between pellets and just using hops?
8. When bottling - does it matter how much room is at the top of the bottle? I don’t have any half filled bottles, but some are filled to the bottom of the neck, and some midway up. My perfectionism didn’t drive me to go back and make sure each one was filled to the same level, mainly because I was out of beer and didn’t want to figure out how to equalize.
Thanks
Dave