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I think it is dextrose, very common in UK

I brew 3.8% pale SMASH beers. I bottle 6 or 7 days after yeast pitch. I prime bottles with brewing sugar - one heaped teaspoon per litre. Bottles are placed in a room that is 17 to 22 deg C. After 3 to 4 weeks I start to try them, they taste fine but lack adequate carbonation. BIAB 25 litre...

Wepeeler I beg to differ - recently a 25kg bag of crushed maris otter was way too fine. It was reluctant to pass through the bag and crude recirculation (4 litres out of bottom tap) poured in the top would have caused overflow so I had to add each 4 litres over about 10 minutes. Final beer was...

I made some invert sugar a few days ago, it took about 15 minutes, using white cane sugar.

take refractometer readings every minute and plot the results on a graph - easy to see the curve levelling off - then as you suggest boil to reach target volume ? Or have I misunderstood the question ?

a scientific laboratory could do refractometer Fg readings and then determine "sugars" and alcohol content - but they don't - discuss.........

Doug - a mod with a lot of detailed knowledge and a great sense of humour.....I bet he makes sourdough bread and grows tomatoes...

Doug, brilliant post. Shall we start on the fallacy of hot side aeration next ?

dmtaylor - the gravity of your final beer is made up from a sugar solution and an alcohol solution. The hydrometer measures the density of the sugar solution, say it is just sugar solution. But add alcohol and the liquid becomes LESS Dense, and so the hydrometer sinks deeper into it. Only a...

dmtaylor - hydrometers do not read accurately once alcohol present, but the error is best ignored. I measure say 10.5 brix at start and maybe 5.3 brix at bottling, so around 4%. 3.9 or 4.1 , who cares........hic

I repeat that for many years I have used the same technique with no problems. Wsmith, as purchased a Burco boiler holds 23 litres. Mine has been modified by welding on the top of another Burco boiler so that it holds 42 litres. I start with 33 litres of water and 10.5 lb of grain, ie a full...

wsmith - I am not filling the bag at all. I am removing liquid to avoid overflow, but obviously I need to return this liquid, it is recirculating, butI do not wish to do it, and up to 4 brews ago I did not do it. Bassman - no the borrom of th bag is 4 inches above the Burco bottom dtashmore -...

Broken Crow, I buy the pale malt in crushed form. But I and others on here cannot explain why a finer milled grain would "trap" "gas" and cause substantial volume increase of around 5 litres.... I normally add the grain when water is 70 C, causing temperature to drop to 63-64 so I will also...

Bassman - I too am baffled - it must be steam.....

Bassman - it is a tea urn - kettle element mounted in the base not in contact with water DuncB = the heater element is controlled by a TRIAC circuit so fully adjustable RM-MN - during heating I am running off water from the tap and pouring it into the top of the mash, to prevent excessive...

Until 4 brews ago, I filled the Burco with 33 litres of water, and added around 9 lb crushed pale malt and 1.5 lb of crystal malt. Maybe twice in the 60 minute mash I turned on the heater at the bottom of the Burco to maintain mash temperature. The liquid level did not change at all. Now when...

ok, un til 2 months ago I mashed normally. Then this phenomenon started. The liquid level rose to the point where I had to take mitigatory actions ie temporarily put some wort into jugs, continually drawing off and topping up. The grain is in the bag, pressing against the inside of the boiler...

any electric mash heater will create high local temps, so I am taking wort at 70 deg C out the bottom and adding it back in at the top - many thanks Bassman - I like draught Bass...........

obviously right above the Burco heating element it is close to 100 degrees C, my technique is to run off wort from the bottom tap and tip it in the top, thus stopping excessive temperature in the wort. It can't be a steam problem bacause steam condenses immediately unless the wort is boiling -...

The mash starts at 68 deg C - after 30 minutes it is 66.5, so I turn on the heat and in about 5 minutes the level rises approx 5 litres - near to overflow so I fill two 4 litre jugs from the tap, pouring one back in, refill that jug and then pour in second jug - I am using the jugs as overflow...