Recent content by ozgu

Thank you for your reply. All bottles in a bag with a plastic beer container. And, yes i racked, also swirling created too. I have no idea about what i did wrong.

Actually, at first i put the sugar mix and after rehydrated yeast, then the beer into the bottling bucket. And i did not stir it. But, the sample was from at the end of the bucket, maybe it is about. But nonetheless, look like it did not mixed well sadly.

Yes, since i nervous a bit about gravity, and because of it there is possibility that becoming bottles explode, or over carbonate, i wanted to stay at about 2,3 CO2 level.

Thank you. Today i bottled the beer, with champagne yeast which rehydrated with small amount of water. And, after addition of priming sugar (about 95 gram dextrose, at 20C, for 16 liter), i took a sample, and measured the gravity. It was about 1,055 (f.g. was ~1,039). I hope it is normal.

Thank you all for replies. Now, i will today, or tomorrow bottle the beer, with champagne yeast. So what should be the optimal/true amount of yeast per liter-galon ?

Hi there, I made a beer about 3 months ago, and it stucked at 1,040 gravity (o.g. was 1,121, and fermented with 2 pack of us-05), and since 2 weeks gravity did not changed. So, due to yeasts probably dead, i consider to add fresh yeast to bottle conditioning, but i have a question about it...

Since i was busy a bit, i will bottle today. And i have got a quick question, should i add some fresh yeast while bottling ? I have seen before that it suggested for high abv beers.

Ok then, i will try it. Nonetheless i am pretty nervous, hope that they will not explode or something.

Thank you for your reply, much appreciated. As you wrote, it stuck, probably because i did not aerated it well. At this point the thing is, if i add proper amount priming sugar, and bottle it, is there any probability that becoming bottles over carbonate and make them explode, due to high f.g. ...

Any suggestion ?

Hi there, I made my beer at 16/01/2019 with an 1,121 o.g., and when i checked the s.g. after 13 days it was about 1,041-1,042. Temperature stayed at 18-19 C most of the time. So, today, after 60 days of fermentation i thought that gravity should be down to about 1,035s, and i can bottle the...

Thank you for your replies. Actually, i have checked that calculator but, there are some recipes which are i want to take as references, and according to the majority of those recipes, merely a packet of yeast (11,5 g.) is enough. So, that is why I am not sure about amount of yeast. Also...

Hello, I will make my second beer, and it will be a Russian Imperial Stout. I want to use Fermentis Be-256 yeast as dry, and batch size will be around 20 liters. So, my question is, how much yeast is enough for that kind of beer ? 11,5 gr., or more ? Also, what is the criteria when deciding...

Thank you for your help. As i wrote, my main concern is, beer still give off co2/gas without bubble, and when i checked shortly before it was still continue. So, because of this i can not be sure about bottling. But also, it look like that current attenuation is about 83-84% according to 1,012...

Thank you for replies. Today, i measured the gravity, and it was about 1,012 with corrected temp. So, after 1 week there was not much gravity change, but also i observed that there is still slow and weak co2 out on surface of the beer and it became more clear and dark. So, should i start...