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so I was on vacation outside the country and got to sneak in a couple of yeast packages, and can't wait to put them to work. but here's an interesting thing I found out. I brewed a batch before I went for vacation, a week after bottling I put two bottles in the fridge and kept the rest of the...

so, I did two batches, primed the first one with sucrose with double the amount (1.5 tsp per 500ml bottle), and it carbonated very well. thick head of foam, and tasted awesome. primed the second with corn syrup, 200g for 5 gallon batch, turned out under carbonated. So I guess bread yeast...

I live in Saudi Arabia. I've tried so hard to find a source but couldn't.

I can't thank you enough!

If I want to use honey or corn syrup instead of sucrose, how to know how much to add?

using honey has come to my mind, but I was worried about the flavor honey might add to the beer. I think you're right about the purity of sugar. Sugar here has bigger crystals, and ever since I moved here I use more sugar than I used to in order to reach the same level of sweetness. Thank you...

According to priming sugar calculators I need 3g of sucrose per 500ml bottle to reach 2.5 volume of CO2 if the temperature of the beer is 80F (26C) which is the temperature in my kitchen. I did some math, and found out that 3/4 tsp of sucrose is 3g, yet I'm still way under my desired level of...

It's very hard to control the temperature especially now in summer when it's about 45C outside. you've got a point about the amount of sugar, but the thing is that it's way under-carbonated, and I'm inpatient. My friend has a batch in process, he used 1tsp per bottle, I'll wait to see how his...

So I just opened one of the bottles I shook, the carbonation is better but still undercarbonated, I'm starting to believe that I should prime with more sugar. I add 3/4 tsp of table sugar per 500ml bottle, I'm gonna double it in my next batch. Thanks a lot man, you've been very helpful.

I always say, it's ironic that alcohol is banned in the country where you need it the most, there are a million of reasons for a revolution, but beer makes you forget. So I couldn't agree more.

yes they say bread yeast dies when abv exceeds 8%. well I don't know the alcohol percentage in my beer, but I use 500g of sucrose in 5 gallons batch

I shook few bottles this morning and put them back in the fridge, I hope this helps. you're thinking in the right direction. thank you so much for taking the time to reply and help. Actually it's not a hobby as it's a necessity, alcohol is prohibited here, and this is the only way to enjoy a...

ti answer your question, I don't keep the yeast after opening the pack, I buy it from the grocery store where they're kept on the shelf, I use one table spoon and dump the rest.

Presumably, baker's yeast produces more CO2 and less alcohol than brewer's yeast. I'll just wait until I get my hands on brewer's yeast. for now bread yeast is the only way to go. by the way I just checked on the bottles, they are rock hard which indicates there's a high amount of CO2, I really...

I already tried it many times, my beer always end up undercarbonated. My beer clears very quickly in bottles. That means most of the yeast has dropped out of suspension. I think it's either due to high abv although I doubt it, or bread yeast can't survive under pressure or relatively high amount...

yeah that's how I'm planning to sneak some yeast in, but I can't ask someone to take risk for me.

Yup that's the plan, washing and harvesting the yeast and use it for several batches. My GF is on vacation now in her country I thought about asking her to sneak in some yeast when she come back, but she gets very nervous and I'm sure the customs officer will know she's hiding something just by...

I usually refrigerate my bottles for at least two days before opening, I'll try leaving them for a week to see if that makes a difference. going to the dark web is too risky, I'm going on vacation in a couple of months, and I'll bring some beer yeast with me.

it does not taste carbonated. and yes the beer was carbonated in those 7UP bottles, I live in a country where everything related to alcohol,beer,brewing and fun is illegal. So I don't have the luxury to use any of the fancy stuff you guys use. oh and one last thing I use bread yeast.

it was stored at 25C the whole time, there was no leakage, I primed in bottles 3/4 tsp of sucrose per bottle, and refrigerated for 48 hours. the thing is that there IS head when I shake the bottle, but not in glass. I wash my glass with hot water with no soap or any kind of chemical...