Hello fellow homebrewers,
I have brewed my first batch of Czech Pils made from malt extract from the Master Pint company from UK. After 14 days of primary fermentation I have bottled 21 liters (5,55 gallon) of beer in 0.5 liter (0.132 gallon) bottles and I have used a dose for sugar from the beer kit but I have used dextrose instead of sucrose. Since I have used dextrose also for primary and I have read that I should use the same amount as for sucrose (so 1 kg or 35.27 oz.), I thought that I can use the same enclosed dose for table sugar for secondary in the bottles, but with dextrose instead. Yesterday evening, after 11 days of secondary fermentation in bottles, the beer was good, however the carbonation level was seemingly low. The foam head was very thin and also the beer itself didn't had so many bubles as I would expect in the pilsner. The capping was performed with two-hand tools so I think that part was properly done.
Do you think the carbonation level would rise further in the next days or weeks or would I have to use higher amout of dextrose than the amount I would be using if priming it with sucrose?
I have brewed my first batch of Czech Pils made from malt extract from the Master Pint company from UK. After 14 days of primary fermentation I have bottled 21 liters (5,55 gallon) of beer in 0.5 liter (0.132 gallon) bottles and I have used a dose for sugar from the beer kit but I have used dextrose instead of sucrose. Since I have used dextrose also for primary and I have read that I should use the same amount as for sucrose (so 1 kg or 35.27 oz.), I thought that I can use the same enclosed dose for table sugar for secondary in the bottles, but with dextrose instead. Yesterday evening, after 11 days of secondary fermentation in bottles, the beer was good, however the carbonation level was seemingly low. The foam head was very thin and also the beer itself didn't had so many bubles as I would expect in the pilsner. The capping was performed with two-hand tools so I think that part was properly done.
Do you think the carbonation level would rise further in the next days or weeks or would I have to use higher amout of dextrose than the amount I would be using if priming it with sucrose?