spankyofoz
Member
- Joined
- 2/3/04
- Messages
- 8
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- 0
Hi. I'm new to this brewing business, but enjoying things immensely so far. I was lucky to stumble upon this site, and have learnt so much already.
ok, enough brown-nosing, onto the question (I tried to search for this, but couldnt find anything).
I have just bottled my 3rd brew, a guinness style stout. The recipie called for the addition of 250g of corn syrup 24 hours prior to bottling. I know that corn syrup adds body, mouthfeel and some slight flavour. But the timing puzzled me, although even the packet seemed to support this theory.
I am wondering why you cant add this initially? Does it affect flavours etc etc?
What % of fermentables is in corn syrup? I was worried about adding too much so close to bottling, and having bottles go bang. After the brew sat in secondary for 2 weeks, I added the corn syrup, then bottled 24 hours later. I primed the bottles with the coopers drops, using only 1 per 740ml plastic bottle, instead of the recommended 2. (yes, I'm getting around to bulk priming soon). After that length of time would the yeast still be active enough to cope with this addition of fermentables?
Any explanation as to the timing and advisiability of this would be greatly appreciated, Thanks
ok, enough brown-nosing, onto the question (I tried to search for this, but couldnt find anything).
I have just bottled my 3rd brew, a guinness style stout. The recipie called for the addition of 250g of corn syrup 24 hours prior to bottling. I know that corn syrup adds body, mouthfeel and some slight flavour. But the timing puzzled me, although even the packet seemed to support this theory.
I am wondering why you cant add this initially? Does it affect flavours etc etc?
What % of fermentables is in corn syrup? I was worried about adding too much so close to bottling, and having bottles go bang. After the brew sat in secondary for 2 weeks, I added the corn syrup, then bottled 24 hours later. I primed the bottles with the coopers drops, using only 1 per 740ml plastic bottle, instead of the recommended 2. (yes, I'm getting around to bulk priming soon). After that length of time would the yeast still be active enough to cope with this addition of fermentables?
Any explanation as to the timing and advisiability of this would be greatly appreciated, Thanks