From Newsgroup: alt.beer.home-brewing

Hi there

My usual lager kit makes 20litres/40pints and uses about 2Kgs of added
sugar. For a change, I'd try Brupacs German Beer. The kit contains a sachet
of dry Belgian yeast, 2 small bags of hops etc, a large 2 litre tin of concentrate.

There's no added sugar, so the total volume produced is about 10 litres/ 20 pints. The starting sg was 1036 after a vigorous starter had been added.
After 8 days lapsed the sg was down to 1020. Today after 14 days lapsed, the sg is still 1020.

Ambient has been a constant 20C/68F. The taste is what you'd expect, pretty raw, but ok and no signs of off tastes or vinegar. About 5% of the brew surface has some bubbles, but otherwise fairly flat (I don't use a fermentation trap). I'm only using half the capacity of the 20+ litre fermentation bin - I don't know if this is a factor? Any tips on how to restart the ferment,would be great. TIA.

Bertie


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From Newsgroup: alt.beer.home-brewing

On Mon, 5 Jan 2009 15:05:26 -0000, "Bertie Doe" <montebrasite4@ntl.com>
wrote:

Hi there

My usual lager kit makes 20litres/40pints and uses about 2Kgs of added >sugar. For a change, I'd try Brupacs German Beer. The kit contains a sachet >of dry Belgian yeast, 2 small bags of hops etc, a large 2 litre tin of >concentrate.

There's no added sugar, so the total volume produced is about 10 litres/ 20 >pints. The starting sg was 1036 after a vigorous starter had been added. >After 8 days lapsed the sg was down to 1020. Today after 14 days lapsed, the >sg is still 1020.

Ambient has been a constant 20C/68F. The taste is what you'd expect, pretty >raw, but ok and no signs of off tastes or vinegar. About 5% of the brew >surface has some bubbles, but otherwise fairly flat (I don't use a >fermentation trap). I'm only using half the capacity of the 20+ litre >fermentation bin - I don't know if this is a factor? Any tips on how to >restart the ferment,would be great. TIA.

Bertie

G'day Bertie,

If you have a kit that usually does 20 litres, but have only added 10
litres of water, I'd say your 1020 is about right for finished.

Think of it like this. The SG of water is 1000 (1). If you add stuff (beer ingredients) to water the SG goes up (in your case to 1036). Fermentation
takes place and some of the stuff turns to alcohol which has an SG of less
than 1000, thus lowering your SG. With 20 litres of water to start with
your SG might go down to 1010 or something. With only 10 litres the ratio
of stuff to water is higher, so your finished SG should be higher.

I don't use one of those stupid traps (or a lid) either. I just stretch
some Glad-wrap over the opening. You can normally see the beer start to
clear for the first inch or two after a week at around 20c. I bottle then.
If you have had 20c for 14 days, I'd say it's well and truly done.

--
Shill #2

Homer no function beer well without.
Homer J. Simpson
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From Newsgroup: alt.beer.home-brewing


"Government Shill #2" wrote in message

On Mon, 5 Jan 2009 15:05:26 -0000, "Bertie Doe" <> wrote:

Hi there

My usual lager kit makes 20litres/40pints and uses about 2Kgs of added >>sugar. For a change, I'd try Brupacs German Beer. The kit contains a >>sachet
of dry Belgian yeast, 2 small bags of hops etc, a large 2 litre tin of >>concentrate.

There's no added sugar, so the total volume produced is about 10 litres/ >>20
pints. The starting sg was 1036 after a vigorous starter had been added. >>After 8 days lapsed the sg was down to 1020. Today after 14 days lapsed, >>the
sg is still 1020.

Ambient has been a constant 20C/68F. The taste is what you'd expect, >>pretty
raw, but ok and no signs of off tastes or vinegar. About 5% of the brew >>surface has some bubbles, but otherwise fairly flat (I don't use a >>fermentation trap). I'm only using half the capacity of the 20+ litre >>fermentation bin - I don't know if this is a factor? Any tips on how to >>restart the ferment,would be great. TIA.

Bertie

G'day Bertie,

If you have a kit that usually does 20 litres, but have only added 10
litres of water, I'd say your 1020 is about right for finished.

Think of it like this. The SG of water is 1000 (1). If you add stuff (beer ingredients) to water the SG goes up (in your case to 1036). Fermentation takes place and some of the stuff turns to alcohol which has an SG of less than 1000, thus lowering your SG. With 20 litres of water to start with
your SG might go down to 1010 or something. With only 10 litres the ratio
of stuff to water is higher, so your finished SG should be higher.

My normal beer kit is Coopers Oz lager. You add water + concentrate + sugar and you get 40 pints.

The Brupak Beers of the World, uses less added water and no sugar and you
get 20 pints. Both Coopers and Brupak state that the finished abv should be about 5%. If you subtract the starting sg from the final sg (1036 - 1002)
then divide by 7.46, you get 4.5% add on 0.5% for the secondary ferment and you get 5%.

Therefore, if the Brupak's ssg is 1036 and it's now 1020, (36 - 20 divided
by 7.46) = 2.4% + 0.5% = 2.9%. So this is well short of Brupak's figure of
5%, so it must be stalled. I need to think of a way of unstalling it.
Tomorrow I'll email Brupak, but thanks for your info.



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From Newsgroup: alt.beer.home-brewing

On Mon, 5 Jan 2009 23:50:16 -0000, "Bertie Doe" <montebrasite4@ntl.com>
wrote:

"Government Shill #2" wrote in message

On Mon, 5 Jan 2009 15:05:26 -0000, "Bertie Doe" <> wrote:

Hi there

My usual lager kit makes 20litres/40pints and uses about 2Kgs of added >>>sugar. For a change, I'd try Brupacs German Beer. The kit contains a >>>sachet
of dry Belgian yeast, 2 small bags of hops etc, a large 2 litre tin of >>>concentrate.

There's no added sugar, so the total volume produced is about 10 litres/ >>>20
pints. The starting sg was 1036 after a vigorous starter had been added. >>>After 8 days lapsed the sg was down to 1020. Today after 14 days lapsed, >>>the
sg is still 1020.

Ambient has been a constant 20C/68F. The taste is what you'd expect, >>>pretty
raw, but ok and no signs of off tastes or vinegar. About 5% of the brew >>>surface has some bubbles, but otherwise fairly flat (I don't use a >>>fermentation trap). I'm only using half the capacity of the 20+ litre >>>fermentation bin - I don't know if this is a factor? Any tips on how to >>>restart the ferment,would be great. TIA.

Bertie

G'day Bertie,

If you have a kit that usually does 20 litres, but have only added 10
litres of water, I'd say your 1020 is about right for finished.

Think of it like this. The SG of water is 1000 (1). If you add stuff (beer >> ingredients) to water the SG goes up (in your case to 1036). Fermentation
takes place and some of the stuff turns to alcohol which has an SG of less >> than 1000, thus lowering your SG. With 20 litres of water to start with
your SG might go down to 1010 or something. With only 10 litres the ratio
of stuff to water is higher, so your finished SG should be higher.

My normal beer kit is Coopers Oz lager. You add water + concentrate + sugar >and you get 40 pints.

The Brupak Beers of the World, uses less added water and no sugar and you >get 20 pints. Both Coopers and Brupak state that the finished abv should be >about 5%. If you subtract the starting sg from the final sg (1036 - 1002) >then divide by 7.46, you get 4.5% add on 0.5% for the secondary ferment and >you get 5%.

Therefore, if the Brupak's ssg is 1036 and it's now 1020, (36 - 20 divided >by 7.46) = 2.4% + 0.5% = 2.9%. So this is well short of Brupak's figure of >5%, so it must be stalled. I need to think of a way of unstalling it. >Tomorrow I'll email Brupak, but thanks for your info.

Oh well. It was worth what you paid for it.

--
Shill #2

Those people who think they know everything are a great annoyance
to those of us who do.
Isaac Asimov
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