Brewing Master

Question:

My guess is that you’re looking at the yeast, John.  Normal stuff that collects at the bottom of, in my experience anyway, just about every brew.  After you bottle, wait about ten days then give each bottle a sharp twist.  This will break loose any yeast that is clinging to the sides of your bottles, and cause it to settle at the bottom with the rest.  When you pour your beer, try not to let it "glug" at the neck (Don’t drink it out of the bottle).  Pour out all but the last quarter inch or so, or stop when you see the white stuff heading for the neck.  Now, the white stuff will not hurt you — actually, it’s high in vitamin B and rather good for you — but it WILL cloud your beer and affect the taste a little.  Welcome to home brewing and to the newsgroup.  Enjoy, eh? Chuck Evans

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| I am fairly new to home brewing and was wondering if anyone could help me | out with a problem I have.  I do single stage brewing and cyphone out the | liquid upon completion but after a day or so I develop a white film in | the bottom of the bottle. Do i need to let it sit longer or use some sort | of filter?  I usually let it ferment for about 7 days if that tells you | anything. I also use the liquid malt extract  Thanks in advance!       | John | Nothing to worry about, depending upon your final SG. You are seeing yeast on the bottom of the bottle. If you wait another 3 to 7 days more yeast will fall out, and reduce the amount of sediment in your bottles. I would not bottle until at least 10 days have elapsed. Howver if you are bottle conditioning then you will always have some yeast in the bottom of the bottle once carbonation is complete. Brian

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Even though I’ve been brewing for about nine months, about 16 batches, I am still plagued by a newbie question.  I’ve noticed that in most recipes, the incredients are (carefully) measured by weight, except for the priming sugar. Why isn’t the priming sugar carefully measured by weight?  Is this too anal?  I would think that the proper amount of carbonation would be reached through careful measurement.  But then, I can’t really complain about my brew lately. thanks in advance, standard disclaimer….

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Even though I’ve been brewing for about nine months, about 16 batches, I am still plagued by a newbie question.  I’ve noticed that in most recipes, the incredients are (carefully) measured by weight, except for the priming sugar. Why isn’t the priming sugar carefully measured by weight?  Is this too anal?  I would think that the proper amount of carbonation would be reached through careful measurement.  But then, I can’t really complain about my brew lately.

    FWIW, I started weighing priming sugar, and I _think_ I’m getting more consistent results…8^{)  In his books on Pale Ale and Porter (both in the Classic Beer Styles series from Brewers Publications), Terry Foster gives weights for priming sugars.  After reading that, I did a small experiment where I measured 3/4 cup of corn sugar several times and weighed it each time.  I’ve forgotten the actual weights, but remember that they varied by about 1/4 oz.  My personal choice is for 3.5 oz of corn sugar for 5 gals. Foster says 3.75 oz, but I like my pale ale a little warmer than most folks, hence need slightly less sugar. Cheers, Mark — AT&T Bell Laboratories, Rm 3F-502   uucp:  …!att!zippy!perkins 101 Crawfords Corner Road               Telephone:  +1 908 949 5441 Holmdel, NJ  07733-3030                 FAX:  +1 908 949 1652

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