Recent content by octavian

Alright thanks, thats very helpful.

but I only added 1 can of malt and no extra sugar so the OG would most likely have been much lower that 1040 right?

This is probably a really stupid question but can I add sugar at this point after its been fermenting for a few days or will that really mess things up ?

aha I guess thats all I can do eh I think next time I will add 2 cans of malt and forget about adding sugar.

alright so my beer will most likely end up under 2% ? ahah oh well I guess I just use this as a learning experience and make sure I add some sugar next time. thanks for the help

Can i add some extra sugar at bottling time to bring up the ABV or will that just cause my bottles to explode?

There were no bubbles in the air lock at all but someone told me that could just be becuase th lid does not seal 100%, although it did bubble up and leave a ring of foam on the inside of the bucket.

The recipe says the OG should be between 1.036-1.040 but but that is with extra sugar added which would raise the OG to the level right ?

I used a muntons premium bitter kit and I did not add any other sugar so this means my beer will be relatively weak right ? I also did not take an OG reading but I took one on day 2 and it was 1.018 and one on day 3 at 1.014.

aha alight thank you very much ! I can relax now for a few weeks

It was about 70 degrees ferinheight when I pitched the yeast and although the airlock was not bubbling when i took the top off there was quit a bit of bubbling and foaming so I was not all that concerned.The foaming has stopped and I am worried something happend to kill the yeast or halt the...

The yeast came with the kit.

The kit I used was a muntons premium bitter kit and the batch size is 23 liters.

ah sorry I wasn't sure what a starter was lol No it was not hotter than room temperature when I pitched the yeast, but it got fairly chilly in the room and I turned on the gas fireplace which made it quite warm in this room but not extremely hot do you think that could have killed the yeast ?

Should I have used dextrose, corn sugar or something besides the one can of malt extract ? I didn't even think about it until after when I saw some videos on youtube and everyone seemed to be doing this.