Otto Von Blotto Posted July 24, 2012 Share Posted July 24, 2012 Yeah, it does seem a bit contradictory Bill, but I suppose in the grand scheme of mixing up a batch, it probably adds an extra minute or two to the process if that, I've got one of those airlocks that comes apart as well rather than the old S shaped ones.. so it doesn't bother me much [biggrin] Link to comment Share on other sites More sharing options...
BrewingBenny Posted July 24, 2012 Share Posted July 24, 2012 I just noticed the recipe for the sparkling ale calls for 300gm of dextrose which did not come with the recipe of the month kit. Is there any disadvantage for not having added this to the wort???? Link to comment Share on other sites More sharing options...
Hairy Posted July 24, 2012 Share Posted July 24, 2012 It isn't a big deal if you leave it out. The dex will increase the ABV% and dry the beer a little (due to the extra attenuation). You can replace it with white table sugar if you have that. Link to comment Share on other sites More sharing options...
BrewingBenny Posted July 24, 2012 Share Posted July 24, 2012 Unfortunately Hairy it's in the FV fermenting (put it together yesterday). Will flavour be affected at all? The ABV doesn't concern me too much. Otherwise what would you hypothesise the ABV to be without it?? thanks [biggrin] Link to comment Share on other sites More sharing options...
Hairy Posted July 25, 2012 Share Posted July 25, 2012 300g of dex will only a little extra alcohol; probably just over 0.5%. I won't make much of a difference so I wouldn't worry about it. If you really wanted to you could still add the dex. Some people add dextrose later in the fermentation process for high gravity brews because they believe it is kinder to the yeast. Personally I wouldn't worry about it and would just move on. Link to comment Share on other sites More sharing options...
BrewingBenny Posted July 25, 2012 Share Posted July 25, 2012 Thanks Hairy, It just gives me a reason to brew it again with the dextrose in it. [cool] Link to comment Share on other sites More sharing options...
DanielS27 Posted August 5, 2012 Share Posted August 5, 2012 Other than using the commercial yeast or the sachet included with the sparkling ale can, what is a good yeast to use with this recipe? Link to comment Share on other sites More sharing options...
Guest Posted August 5, 2012 Share Posted August 5, 2012 ok I give up... other than commercial yeast or kit yeast, what other yeast are there? Link to comment Share on other sites More sharing options...
Hairy Posted August 5, 2012 Share Posted August 5, 2012 Wild yeast? Perhaps an open fermentation is on the cards. If you aren't adding any hops then go for an English ale yeast like Windsor or S-04 and ferment around 20 degrees. If you are going to hop it up then you could use US-05. Link to comment Share on other sites More sharing options...
Guest Posted August 5, 2012 Share Posted August 5, 2012 Those yeast you mention Hairy I thought were commercial yeasts???.. am I missing something here? Link to comment Share on other sites More sharing options...
Hairy Posted August 5, 2012 Share Posted August 5, 2012 I think he is refrring to Coopers recultured yeast as the Commercial Yeast. Link to comment Share on other sites More sharing options...
DanielS27 Posted August 5, 2012 Share Posted August 5, 2012 yes I did mean the recultured yeast. I'm not going to hop this one so I might use the S-04 as you suggested Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.