You mention F.G. is relevant to exploding bottles because of unfermented sugars. Therefore, shouldn't F.G. naturally be higher because of the temp it was brewed at?
Have a question about unfermentable sugars and not final S.G. being responsible for exploding bottles.
As I understand it, the more sugars fermented, the lower the S.G., as the brew is less dense. Is this correct?.
Malt is added to brew how?
Malt does what to the brew, differently?
Is obviously not available from supermarket!
I have found when trying to run brew into S.G. container, (slowly to prevent bubbles, so I can do a quick read) that it sucks water from airlock into brew. Will this cause any harm?
Any suggestions on good books to read?
I used Coopers brewing sugar. It was 90 cents more expensive than dextrose, so I assumed it was better for the brew. (The packet explains very little difference and it would take me a week to read all the previous posts to find out this info.
Also, any idea if that exploding bottle had the highest F.G. of any batch you have done or was it a weak bottle?. (or both?)
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