Howdy,
I'm a kit brewer; yes, one of those!
I'm wondering whether anyone knows of a 'table' that will guide me in knowing what affect the non-fermenting corn syrup powder has on final SG readings?
I add corn syrup powder to all my kit brews (should I?) and i therefore never achieve the 'low' level of final SG readings all my book recipes cite.
But I'm not sure what sort of reading I should be aiming/hoping for once I've added the CSP.
Problem is, I'm beginning to wonder if the hydrometer really is the 'brewers best friend', as the books like to say;
I have a new one so i imagine it works correctly.
I have made an identical brew twice now, and twice the SG has 'refused' to dip below 1024;
The starting SG both times has been 1052; Which calculates out to about 4.15% alcohol AFTER the bottling sugar.
Which seems way too low for the ingredients, suggesting my brew is not femrenting out. (yes, i've kept constant tempt in low 20s)
The recipe i have used is:
1.7 kg can Bishops English bitter
1.5 kg can Morgan amber malt
50 g crystal malt
325 g corn syrup powder
15 g saaz
15 g english ale yeast that came with Bishops....('Brew Cellar' brand I think)
(feel free to critique the recipe)
filled fermenter to 21 litres. my understand ing is that such a brew should produce a higher alcohol calculation ? If so, for some reason it's not fermenting out fully.
the yeast?
I'm a kit brewer; yes, one of those!
I'm wondering whether anyone knows of a 'table' that will guide me in knowing what affect the non-fermenting corn syrup powder has on final SG readings?
I add corn syrup powder to all my kit brews (should I?) and i therefore never achieve the 'low' level of final SG readings all my book recipes cite.
But I'm not sure what sort of reading I should be aiming/hoping for once I've added the CSP.
Problem is, I'm beginning to wonder if the hydrometer really is the 'brewers best friend', as the books like to say;
I have a new one so i imagine it works correctly.
I have made an identical brew twice now, and twice the SG has 'refused' to dip below 1024;
The starting SG both times has been 1052; Which calculates out to about 4.15% alcohol AFTER the bottling sugar.
Which seems way too low for the ingredients, suggesting my brew is not femrenting out. (yes, i've kept constant tempt in low 20s)
The recipe i have used is:
1.7 kg can Bishops English bitter
1.5 kg can Morgan amber malt
50 g crystal malt
325 g corn syrup powder
15 g saaz
15 g english ale yeast that came with Bishops....('Brew Cellar' brand I think)
(feel free to critique the recipe)
filled fermenter to 21 litres. my understand ing is that such a brew should produce a higher alcohol calculation ? If so, for some reason it's not fermenting out fully.
the yeast?