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Main
Date: 03 Aug 2006 23:53:05
From: Martik
Subject: OK to bottle now?
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Pale ale malt, maltose and Northern brewer hops:
OG was 1.05, now down to 1.00 but still a few bubbles rising. I'm thinking
if I bottle it now, before the bubbles completely stop I may get a little
more carbonation.
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Date: 03 Aug 2006 18:10:42
From: Scott Lindner
Subject: Re: OK to bottle now?
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> Pale ale malt, maltose and Northern brewer hops:
> OG was 1.05, now down to 1.00 but still a few bubbles rising. I'm thinking
> if I bottle it now, before the bubbles completely stop I may get a little
> more carbonation.
How long has it been in the fermenter? Primary only or in secondary? What
temp has it been fermenting at?
Are you sure your OG was 1.05?
Be careful about wanting more carbonation. I had just a bit more
carbonation due to bottle too soon. All 53 bottles spontaneously exploded.
Cheers,
Scott
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Date: 04 Aug 2006 00:54:57
From: Martik
Subject: Re: OK to bottle now?
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"Scott Lindner" <nospam@noemail.com > wrote in message
news:V-Cdncopba4cDU_ZnZ2dnUVZ_oOdnZ2d@adelphia.com...
>> Pale ale malt, maltose and Northern brewer hops:
>> OG was 1.05, now down to 1.00 but still a few bubbles rising. I'm
>> thinking if I bottle it now, before the bubbles completely stop I may get
>> a little more carbonation.
>
> How long has it been in the fermenter? Primary only or in secondary?
> What temp has it been fermenting at?
>
> Are you sure your OG was 1.05?
>
> Be careful about wanting more carbonation. I had just a bit more
> carbonation due to bottle too soon. All 53 bottles spontaneously
> exploded.
>
> Cheers,
> Scott
8 days of which 5 were in the 2nd, temp has been 20-25C all the time. I'm
sure of the OG. The SG is actually 1.002. I re- checked. The airlock bubbles
every 100 secs so I think it's time.
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Date: 03 Aug 2006 18:59:50
From: Scott Lindner
Subject: Re: OK to bottle now?
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> 8 days of which 5 were in the 2nd, temp has been 20-25C all the time. I'm
> sure of the OG. The SG is actually 1.002. I re- checked. The airlock
> bubbles every 100 secs so I think it's time.
Errr.. I see the problem. WHOOPS! My eyes saw another 0 in your OG.
Probably because most of the time I see people (myself included) recording
all four significant digits.
OK... your FG looks fine although 1 blurp per 100 seconds seems like it's
still going to me. But if you're looking for carbonation.. go for it.
I personally won't dare bottling a brew any younger than 3 weeks... but
that's me. I've had an explosive batch and don't want to repeat.
Good luck and let us know how it works out.
Scott
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Date: 04 Aug 2006 01:58:40
From: Martik
Subject: Re: OK to bottle now?
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"Scott Lindner" <nospam@noemail.com > wrote in message
news:jYqdnYYX0uOYAU_ZnZ2dnUVZ_qCdnZ2d@adelphia.com...
>> 8 days of which 5 were in the 2nd, temp has been 20-25C all the time. I'm
>> sure of the OG. The SG is actually 1.002. I re- checked. The airlock
>> bubbles every 100 secs so I think it's time.
>
> Errr.. I see the problem. WHOOPS! My eyes saw another 0 in your OG.
> Probably because most of the time I see people (myself included) recording
> all four significant digits.
>
> OK... your FG looks fine although 1 blurp per 100 seconds seems like it's
> still going to me. But if you're looking for carbonation.. go for it.
>
> I personally won't dare bottling a brew any younger than 3 weeks... but
> that's me. I've had an explosive batch and don't want to repeat.
>
> Good luck and let us know how it works out.
>
> Scott
Usually, I have had a low carbonation problem (3/4 cup primer), never had
bottles explode yet :)
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Date: 04 Aug 2006 15:04:20
From: John 'Shaggy' Kolesar
Subject: Re: OK to bottle now?
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On Fri, 04 Aug 2006 01:58:40 GMT, <martik.no.spam.please@invalid.net > wrote:
> Usually, I have had a low carbonation problem (3/4 cup primer), never had
> bottles explode yet :)
If you want more carbonation, then wait until the fermentation is complete
and just use more priming sugar. Trying to bottle before fermentation is
done will only give you unpredictable results. Control the level of
carbonation via the priming sugar.
John.
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Date: 04 Aug 2006 15:01:30
From: John 'Shaggy' Kolesar
Subject: Re: OK to bottle now?
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On Thu, 03 Aug 2006 23:53:05 GMT, <martik.no.spam.please@invalid.net > wrote:
> Pale ale malt, maltose and Northern brewer hops:
> OG was 1.05, now down to 1.00 but still a few bubbles rising. I'm thinking
> if I bottle it now, before the bubbles completely stop I may get a little
> more carbonation.
Ignore the bubbles, they don't really mean anything. You want fermentation
to be complete before you bottle. Check the SG again in a couple days
and see if it's still the same. If it is, then go ahead and bottle. If
the SG is still dropping, then wait until it remains steady.
John.
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Date: 04 Aug 2006 15:02:02
From: miker
Subject: Re: OK to bottle now?
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Martik wrote:
> Intent of maltose? - To feed the yeast.
I was thinking more along the lines of: is it used to make a high
alcohol beer, or what? I'm not that familiar with brewing with maltose
sugar. What style beer does maltose and pale ale malt make?
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Date: 04 Aug 2006 22:43:42
From: Martik
Subject: Re: OK to bottle now?
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"miker" <mlracette@aol.com > wrote in message
news:1154728922.521976.215120@b28g2000cwb.googlegroups.com...
> Martik wrote:
>
>> Intent of maltose? - To feed the yeast.
>
>
> I was thinking more along the lines of: is it used to make a high
> alcohol beer, or what? I'm not that familiar with brewing with maltose
> sugar. What style beer does maltose and pale ale malt make?
>
Maltose comes as a thick liquid. I purchase it at http://www.rjspagnols.com/
It's a lager somewhere between Corona and Pacifico.
1.6kg Pale ale malt
2.0kg Maltose or Corn sugar
21g Northern Brewer Bittering Hops (45 min boil)
7g " Finishing " (5 min boil)
1 pkg Ale yeast
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Date: 05 Aug 2006 04:03:25
From: John 'Shaggy' Kolesar
Subject: Re: OK to bottle now?
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On Fri, 04 Aug 2006 22:43:42 GMT, <martik.no.spam.please@invalid.net > wrote:
> Maltose comes as a thick liquid. I purchase it at http://www.rjspagnols.com/
>
>
> It's a lager somewhere between Corona and Pacifico.
>
> 1.6kg Pale ale malt
> 2.0kg Maltose or Corn sugar
> 21g Northern Brewer Bittering Hops (45 min boil)
> 7g " Finishing " (5 min boil)
> 1 pkg Ale yeast
Sounds kind of like a Mr Beer kit. They call it "Booster" or something,
instead of Maltose. It sounds similar though, basically just sugar.
John.
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Date: 04 Aug 2006 11:21:59
From: miker
Subject: Re: OK to bottle now?
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I agree, ferment until its finished for sure (no gravity changes for
several readings) and then just add more priming sugar than you did
last time if you want more carbonation. Otherwise how could you
possibly know what carbonation level its at if unfinished?
My question concerns your FG reading of 1002. You don't say how much
maltose you use and I couldn't find much about it but one site said it
was 75% fermentable which I think is about the same as most malts. If
this is the case then I don't think you could get from 1050 to 1002.
Maybe there's something about the maltose I don't know about. How much
did you use and what is your intent with using it?
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Date: 04 Aug 2006 20:53:00
From: Martik
Subject: Re: OK to bottle now?
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"miker" <mlracette@aol.com > wrote in message
news:1154715719.526530.318210@b28g2000cwb.googlegroups.com...
>I agree, ferment until its finished for sure (no gravity changes for
> several readings) and then just add more priming sugar than you did
> last time if you want more carbonation. Otherwise how could you
> possibly know what carbonation level its at if unfinished?
>
> My question concerns your FG reading of 1002. You don't say how much
> maltose you use and I couldn't find much about it but one site said it
> was 75% fermentable which I think is about the same as most malts. If
> this is the case then I don't think you could get from 1050 to 1002.
> Maybe there's something about the maltose I don't know about. How much
> did you use and what is your intent with using it?
I used 2Kg and 1.6kg pale ale malt. Intent of maltose? - To feed the yeast.
I'm sure of those readings. It is STILL at 1002 today
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Date: 07 Aug 2006 08:24:21
From: miker
Subject: Re: OK to bottle now?
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John 'Shaggy' Kolesar wrote:
>
> Sounds kind of like a Mr Beer kit. They call it "Booster" or something,
> instead of Maltose. It sounds similar though, basically just sugar.
But can it allow a beer to go from 1050 to 1002?
Looked at the website but couldn't find this product (or a list of any
products for that matter)
By the way you are making an ale not a lager, Martik.
Sorry to have gotten so far off the track of your original question. It
doesn't really matter what your FG reading is (within reason) as long
as you are sure it is through fermenting (same reading for several
tests in a row). Don't try to bottle before it's done to get more
carbonation, just add more priming sugar.
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Date: 07 Aug 2006 12:00:59
From: Larry Bristol
Subject: Re: OK to bottle now?
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miker wrote:
> Looked at the website but couldn't find this product (or a list of any
> products for that matter)
Maltose: "A crystalline disaccharide (C12H22O11) formed from starch by the
action of diastase of malt, and the amylolytic ferment of saliva and
pancreatic juice; called also maltobiose and malt sugar. Chemically it is
4-O-alpha-D-glucopyranosyl-D-glucose. It rotates the plane of polarized
light further to the right than does dextrose and possesses a lower cupric
oxide reducing power."
It may be a misnomer, and actually nothing more exotic than dextrose (corn
sugar). The details ought to be on the label (assuming there is one).
--
Larry Bristol --- The Double Luck
http://www.doubleluck.com
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Date: 07 Aug 2006 18:59:18
From: Martik
Subject: Re: OK to bottle now?
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"Larry Bristol" <larry.remove@remove.doubleluck.com > wrote in message
news:12desee3qu12e44@corp.supernews.com...
> miker wrote:
>
>> Looked at the website but couldn't find this product (or a list of any
>> products for that matter)
>
> Maltose: "A crystalline disaccharide (C12H22O11) formed from starch by
> the
> action of diastase of malt, and the amylolytic ferment of saliva and
> pancreatic juice; called also maltobiose and malt sugar. Chemically it is
> 4-O-alpha-D-glucopyranosyl-D-glucose. It rotates the plane of polarized
> light further to the right than does dextrose and possesses a lower cupric
> oxide reducing power."
>
> It may be a misnomer, and actually nothing more exotic than dextrose (corn
> sugar). The details ought to be on the label (assuming there is one).
>
> --
> Larry Bristol --- The Double Luck
> http://www.doubleluck.com
>
The maltose is a bulk item NOT described in their website (usually just
kits). In the store, it is dispensed from a horizontal 45 gal steel drum
with a spigot. I presume they mix it themselves. I will ask next time I'm
there.
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Date: 07 Aug 2006 19:21:04
From: Derric
Subject: Re: OK to bottle now?
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> The maltose is a bulk item NOT described in their website (usually just
> kits). In the store, it is dispensed from a horizontal 45 gal steel drum
> with a spigot. I presume they mix it themselves. I will ask next time I'm
> there.
To me, this sounds like what most folks on here call Liquid Malt Extract
or LME.
Derric
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Date: 07 Aug 2006 19:31:02
From: John 'Shaggy' Kolesar
Subject: Re: OK to bottle now?
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On Mon, 07 Aug 2006 19:21:04 -0000, <derric1961@removethis.yahoo.com > wrote:
>> The maltose is a bulk item NOT described in their website (usually just
>> kits). In the store, it is dispensed from a horizontal 45 gal steel drum
>> with a spigot. I presume they mix it themselves. I will ask next time I'm
>> there.
>
> To me, this sounds like what most folks on here call Liquid Malt Extract
> or LME.
I assumed that the "pale malt" mentioned in his recipe was the LME.
John.
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Date: 07 Aug 2006 15:33:10
From: John 'Shaggy' Kolesar
Subject: Re: OK to bottle now?
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On 7 Aug 2006 08:24:21 -0700, <mlracette@aol.com > wrote:
>
> John 'Shaggy' Kolesar wrote:
>>
>> Sounds kind of like a Mr Beer kit. They call it "Booster" or something,
>> instead of Maltose. It sounds similar though, basically just sugar.
>
>
> But can it allow a beer to go from 1050 to 1002?
It might if it was simple sugar. Notice in his recipe how there's more
"maltose" than "pale malt". I would expect a really low OG in a batch
with >50% corn sugar.
I couldn't find out any description of what "maltose" is from their site
either, I'm just going by the OP's statement that it was the same as
corn sugar.
John.
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