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This document provides information and instructions for homebrewers on bottle conditioning or refermentation. It discusses collecting bottles from bars, cleaning and sanitizing bottles, priming solutions and sugar dosing amounts, yeast amounts, and testing different priming sugar concentrations to achieve the optimal carbonation level. The key steps are taking the final gravity measurement, adjusting the standard priming sugar dose based on final gravity, adding yeast to achieve 200,000 cells/mL, and testing 3 priming sugar concentrations in bottles to determine the best level of carbonation.
Originalbeschreibung:
Powerpoint presentation on advanced bottle conditioning, beer carbonation, and aging tehcniques.
This document provides information and instructions for homebrewers on bottle conditioning or refermentation. It discusses collecting bottles from bars, cleaning and sanitizing bottles, priming solutions and sugar dosing amounts, yeast amounts, and testing different priming sugar concentrations to achieve the optimal carbonation level. The key steps are taking the final gravity measurement, adjusting the standard priming sugar dose based on final gravity, adding yeast to achieve 200,000 cells/mL, and testing 3 priming sugar concentrations in bottles to determine the best level of carbonation.
Copyright:
Attribution Non-Commercial (BY-NC)
Verfügbare Formate
Als PDF, TXT herunterladen oder online auf Scribd lesen
This document provides information and instructions for homebrewers on bottle conditioning or refermentation. It discusses collecting bottles from bars, cleaning and sanitizing bottles, priming solutions and sugar dosing amounts, yeast amounts, and testing different priming sugar concentrations to achieve the optimal carbonation level. The key steps are taking the final gravity measurement, adjusting the standard priming sugar dose based on final gravity, adding yeast to achieve 200,000 cells/mL, and testing 3 priming sugar concentrations in bottles to determine the best level of carbonation.
Copyright:
Attribution Non-Commercial (BY-NC)
Verfügbare Formate
Als PDF, TXT herunterladen oder online auf Scribd lesen