Recent content by pran69

Nope no hydrometer and I'm planning to shift the fermentor into a refrigerator with a temperature control of 14-18 degrees ?

I brew my brew 5 days back and now its fermenting, the yeast sediment have come at the bottom of the fermentor? Is it good is it bad? How do I know yeast are still alive and doing their job ?temperature is 22-25 degrees centigrade

You guys really helped will note and apply

Cooll

I just brew my first batch and planning to keep it for fermenting for two weeks and bottling one week. Is that good enough or I should increase the duration for either of the two ? Yeast is Safale 04 and only bittering hops and extract brew with caramel tinch .??

Is it plausible to use rum with 42.8% alcohol for sanitising? As I have already used vodka few times and it does the job, but wanted to know about rum ?

Thanks all I got my answer

I understand your point but for even 5 ltrs of fermented worth how much table sugar content do I need?

I have a 5 ltrs of worth ready with myself already fermented for two week. As I'm using table sugar for carbonation for each bottle individually I want to know the measurement quantity of how much sugar syrup I shud pour in each bottle individually .

I have a wort of 5 ltrs ready with my self fermented for 17 days, now the bottling day has arrived. I'm using table sugar and putting it individually in every bottle for carbonation, how much amount should I pour in each bottle for carbonation ?