angus_grant
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Hi everybody,
I have just finished reading "The Complete Joy of Homebrewing" by Charles Papazian. Brilliant book and I will start reading it again. Anyways, he mentioned in the book that you can indeed (and should) boil up your can contents with the other fermentables to get a more complete tasting beer.
So I decided to test the theory with my new favourite beer Morgans Chairmans Corte's Cerveza. I boiled it (with 1kg Brewbooster and 500gms powdered corn syrup) for 45 minutes as per instructions. Original gravity was 1042 and pitching temp for yeast was 18 degrees. The can recommended fermenting temp of 12-14 degrees, so I have my fermenting fridge sitting at 14 (controlled by Fridgemate temp controller). The fermentation is really quite slow. I know that lagers should be fermented at lower temps and then cold conditioned for a few weeks, but nothing mentioned how fast the fermentation rate should be
The fermentation rate is really quite slow. It will end up being about 3 weeks for the fermentation. Makes sense to me as the colder temps should inhibit the yeast activity. Just wondering if I am correct in my assumptions.
Thanks,
Angus.
I have just finished reading "The Complete Joy of Homebrewing" by Charles Papazian. Brilliant book and I will start reading it again. Anyways, he mentioned in the book that you can indeed (and should) boil up your can contents with the other fermentables to get a more complete tasting beer.
So I decided to test the theory with my new favourite beer Morgans Chairmans Corte's Cerveza. I boiled it (with 1kg Brewbooster and 500gms powdered corn syrup) for 45 minutes as per instructions. Original gravity was 1042 and pitching temp for yeast was 18 degrees. The can recommended fermenting temp of 12-14 degrees, so I have my fermenting fridge sitting at 14 (controlled by Fridgemate temp controller). The fermentation is really quite slow. I know that lagers should be fermented at lower temps and then cold conditioned for a few weeks, but nothing mentioned how fast the fermentation rate should be
The fermentation rate is really quite slow. It will end up being about 3 weeks for the fermentation. Makes sense to me as the colder temps should inhibit the yeast activity. Just wondering if I am correct in my assumptions.
Thanks,
Angus.