jigidyjim
Well-Known Member
I just bottled my 3rd brew and realized that I don't really understand what is happening when I put in priming sugar.
I mean, I get that the yeast eats the sugar and lets of c02, which the bottle cap keeps from escaping so the co2 gets trapped in the beer.
But shouldn't the yeast be dead by this point? If not, when does yeast die.
Also, In this 3rd brew I added a hazelnut extract when priming. I'm assuming the extract has sugar in it (though maybe it doesn't). But the recipe didn't say anything about using less priming sugar than normal. Is it possible things will over-carbonate because of the extract?
Thanks!
I mean, I get that the yeast eats the sugar and lets of c02, which the bottle cap keeps from escaping so the co2 gets trapped in the beer.
But shouldn't the yeast be dead by this point? If not, when does yeast die.
Also, In this 3rd brew I added a hazelnut extract when priming. I'm assuming the extract has sugar in it (though maybe it doesn't). But the recipe didn't say anything about using less priming sugar than normal. Is it possible things will over-carbonate because of the extract?
Thanks!