Comments on: Fermentation proceeding nicely http://blogs.gnome.org/gman/2007/08/26/fermentation-proceeding-nicely/ Glynn Foster . OpenSolaris . Ireland . GNOME . Climbing . New Zealand . Brewing . Blog Mon, 16 Aug 2010 06:26:51 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: James Henstridge http://blogs.gnome.org/gman/2007/08/26/fermentation-proceeding-nicely/comment-page-1/#comment-21 James Henstridge Mon, 27 Aug 2007 16:11:24 +0000 http://blogs.gnome.org/gman/2007/08/25/fermentation-proceeding-nicely/#comment-21 As you do more brews, it'd be worth switching from carbonation drops to castor sugar. It is a lot cheaper, and with a decent measuring spoon is unlikely to cause your bottles to explode. Good luck! As you do more brews, it’d be worth switching from carbonation drops to castor sugar. It is a lot cheaper, and with a decent measuring spoon is unlikely to cause your bottles to explode.

Good luck!

]]> By: Tim Foster http://blogs.gnome.org/gman/2007/08/26/fermentation-proceeding-nicely/comment-page-1/#comment-19 Tim Foster Sun, 26 Aug 2007 18:59:14 +0000 http://blogs.gnome.org/gman/2007/08/25/fermentation-proceeding-nicely/#comment-19 Glad to hear it! <a href="http://blogs.sun.com/timf/entry/fermentation_proceeding_nicely" rel="nofollow">Me too!</a> Glad to hear it! Me too!

]]> By: Karl Lattimer http://blogs.gnome.org/gman/2007/08/26/fermentation-proceeding-nicely/comment-page-1/#comment-18 Karl Lattimer Sun, 26 Aug 2007 12:39:52 +0000 http://blogs.gnome.org/gman/2007/08/25/fermentation-proceeding-nicely/#comment-18 I've only got one tip for home brewing, after 3 weeks of maturation, either siphon the beer off into another set of bottles (if you're maturing in bottles), or into a pressure barrel. Essentially you really need to mature beer twice when you make it yourself. The first for 3 weeks, then remove the gathered yeast by moving it, then again for another week. Oh, and if you add another 0.5Kg of sugar at about 1 week into the fermentation your beer will be very strong :) I’ve only got one tip for home brewing, after 3 weeks of maturation, either siphon the beer off into another set of bottles (if you’re maturing in bottles), or into a pressure barrel. Essentially you really need to mature beer twice when you make it yourself. The first for 3 weeks, then remove the gathered yeast by moving it, then again for another week.

Oh, and if you add another 0.5Kg of sugar at about 1 week into the fermentation your beer will be very strong :)

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