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projects:beer [2012/10/10 08:30]
rossen
projects:beer [2012/11/02 19:23]
sinux removed
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 I did not really plan to let another week pass before bottling, but perhaps it was a good thing. The hydrometer now reads 1.002, so I assume that fermentation really must be complete. Specific gravity of 1.002 corresponds to about 0.2% alcohol, thus the alcohol content of the batch (before priming) is about 7.5% - 0.2% = 7.3%.  The entire batch (instead of each bottle individually) was primed with a mixture of about 400g sugar with gelatin (normally used for making jam) dissolved in 1 litre of boiling water. ​ The primer was evenly poured over the top of the batch without further mixing in order to avoid stirring up the yeast at the bottom. ​ Final bottled volume was about 18.5 litres, so there was a fair amount of spillage, perhaps 3 litres. I did not really plan to let another week pass before bottling, but perhaps it was a good thing. The hydrometer now reads 1.002, so I assume that fermentation really must be complete. Specific gravity of 1.002 corresponds to about 0.2% alcohol, thus the alcohol content of the batch (before priming) is about 7.5% - 0.2% = 7.3%.  The entire batch (instead of each bottle individually) was primed with a mixture of about 400g sugar with gelatin (normally used for making jam) dissolved in 1 litre of boiling water. ​ The primer was evenly poured over the top of the batch without further mixing in order to avoid stirring up the yeast at the bottom. ​ Final bottled volume was about 18.5 litres, so there was a fair amount of spillage, perhaps 3 litres.
 +
 +2012-10-16
 +
 +The 1-litre bottle from "Les Brasseurs"​ exploded some time during this last week.  One of the PET bottles got knocked over and lost about 300ml, but there were no other losses. ​ Bits of glass blew into the next room and the sugary beer glued small shards of glass to the floor of the machine room.  Now I have to figure out some way of isolating these potential bombs.
 +
 +Opened one of the 330ml bottles and measured its specific gravity at a little more than 1.002, probably due to unfermented primer. ​ The beer is too sweet to be called "​ready"​.
  
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