Hi there Homebrewers!
So, i started my first brewing adventure with a kit of american pilsner.
Did the 1st fermentation during 1 week (there was only airlock activity from day 2 to day 3)and then i syphon it to another fermentation keg
Used normal household white sugar (I know... Next one you'll use spraymalt...)
The hydrometer measured: OG:1039º (Before yeast) and FG:1008º (when i syphoned it to 2nd fermentation keg) = 4,0% of alcool
- Question nº1: How much quantity of priming sugar (Dextrose) should i use to prime now?
In the instruccions of the kit (2 photos) i suposed to add 85gms per 23 liters but after searching the internet and using some online calculators it says to use about 173 gms of dextrose per 23 liters.
Now im confused... I like my beer very fizzy but i dont want bottle bombs on my fridge What's the correct grams of dextrose to add on 23 liters of american pilsner on 21cº to archieve something like 2,7 volume of CO2?
- Question nº2: I don't know if it's enough another week on the 2nd fermentation keg (2 weeks total) before bottling, is it?
- Question nº3: After bottling, how many days should i let them on the bottle before opening? How many days on warm? And how many days in the fridge?
Thank you in advance!
Sorry for my english (It's not my native language)
So, i started my first brewing adventure with a kit of american pilsner.
Did the 1st fermentation during 1 week (there was only airlock activity from day 2 to day 3)and then i syphon it to another fermentation keg
Used normal household white sugar (I know... Next one you'll use spraymalt...)
The hydrometer measured: OG:1039º (Before yeast) and FG:1008º (when i syphoned it to 2nd fermentation keg) = 4,0% of alcool
- Question nº1: How much quantity of priming sugar (Dextrose) should i use to prime now?
In the instruccions of the kit (2 photos) i suposed to add 85gms per 23 liters but after searching the internet and using some online calculators it says to use about 173 gms of dextrose per 23 liters.
Now im confused... I like my beer very fizzy but i dont want bottle bombs on my fridge What's the correct grams of dextrose to add on 23 liters of american pilsner on 21cº to archieve something like 2,7 volume of CO2?
- Question nº2: I don't know if it's enough another week on the 2nd fermentation keg (2 weeks total) before bottling, is it?
- Question nº3: After bottling, how many days should i let them on the bottle before opening? How many days on warm? And how many days in the fridge?
Thank you in advance!
Sorry for my english (It's not my native language)