Two days into the fermenter and it's bubbling like a rabid dog! jejeje
I have a 15L carboy-style fermenter with a regular airlock with just over 10L of beer and the bubbles are almost reaching the lid. Those little yeasties are devouring the sugar like crazy. They will finish eating all in 4 or 5 days in total... anyway I'll wait until saturday to take the first hydrometer measurement and I guess on sunday (1 week after brew day) I'll get the same reading.
I'm still thinking about the carbonation though. This kind of beer should be carbonated from 3.6 to 4.5vol (according to all the links posted here), but I've read the regular "long neck bottles" are only safe until 3.4vol. Most of the people have told me not to waste time, energy and take risks on that and carbonate with the measure-priming-spoon as usual, but I want to experiment and give it a go, I want them to have a little extra... however I want to be safe, I don't want to spoil my beer and the hours doing it, so what do you think? should I try 3vol? 3.2? 3.4?
Amount Being Packaged: 0.33L
Temperature of Beer: 20º
Volumes of CO2: 3.2
CO2 in Beer: 0.86v
Table Sugar: 3.1g
Dextrose / Corn Sugar: 3.4g
I'm using dextrose instead of table sugar this time because someone told me it's better for obtaining the banana flavour.
The bottles I have are exactly identical:
- 4 pines (very very difficult to remove the labels, damm glue)
- Lord Nelson (very easy to remove the labels)
- Feral (difficult to remove the labels, damm glue)
- Kosciuszko (difficult to remove the labels, damm glue)
I have enough of them for having 2 batches at the same time, I'm leaving australia relatively soon so I don't want to collect more... I've also read recomendations of bottles to use for this, but as I just said, I don't want to collect more.