Recent content by Rednas

Not mine, but this one's for the rage comics fans:

I figured the 2 week period was purely for carbonation. And the carbonation is there. What's the risk with chilling it too soon, apart from the carbonation? I assume the taste will still change while it's being chilled for 6-8 weeks?

So...after being in the bottle at room temperature for about 2 weeks, there seems to be enough carbonation (opened one bottle to test). Now they'll go into the fridge for 6-8 weeks according to the instructions of the extract. What happens during this period, actually? The smell from the beer...

Well let me put it differently then: would it maybe be wise to wait till around 24th to bottle? Then it's been fermenting in the bucket for 23 days.

So...today I opened it for measurements. This is what it looks like: And this it: I measured the density and it's 1,020. What does that tell me? Also: does it look normal? If I get another reading of 1,020 after a few days, I could bottle it?

Vrijstad bier (http://www.brouwerijvrijstad.nl/#onsbier). Their "keller" beer is not great...amber beer, like a bad version of Palm.

The meaning of life I knew, it's the rest that I need help with ;) Howtobrew.com is pretty useful, so thanks.

Alright. So I'd boil an ounce of sugar per gallon with a little bit of water (to avoid watering down the beer too much), add that to the bucket and then bottle the beer right away?

Thanks. So you say you don't want the beer to be in long contact with the yeast layer, but wouldn't the yeast also end up in the bottle? Or should I siphon the beer out in a way that as little yeast as possible comes along? Or filter it, even?

Thanks again. That's useful. Just to be sure: that's the amount I'd add to the total amount of beer? I filled in the values for my 2.4 gallon Tripel and the result was 90.43 grams of corn sugar. That's the amount I'd add to the total? And in general: you add the total amount of sugar tot...

I seems like my original reply was lost in space... :confused: Anyway, what I wanted to add is: I won't be at home from 14 till 24 November, while I started the brewing process on 1 November. Perhaps it's best to leave it in the bucket till the 24th and do a gravity measurement then?

Alright...thanks! So if I want the sugar to have any effect on the taste, I'd have to experiment with sugar types in the earlier stage, I guess. Will cane sugar taste different than regular (beet based) sugar? I guess brown sugar will have a bigger impact?

So I'm brewing with extract, a tripel. I have 2 questions for the bottling stage: 1. Will the sugar that I add before bottling have a big impact on the taste? If I'd use cane sugar for instance, will that matter? Good idea/bad idea? 2. When the beer's in the closed bottle and you have to...

Simple: Google. Concluded that with the big amount of members here, I'd get some good response. Was not disappointed.

So...after already creating my first thread with questions, I will introduce myself :D I'm Sander, I'm 33 and I'm from The Netherlands. Beer enthusiast, I make regular trips to Belgium with my brother and pick up a number of beers - near the border there's specialty shops with a big selection...