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Wow, my first beer! I have to measure a density of 1.040. Let's see.
The wort coming out from the boiling pot often tends
to stratify. To prove this, I'll do a simple experiment.
This is mint syrup. This is water.
As you can see, the densest part
fell on the bottom of the glass. With beer, it is exactly
the same thing. So, open the tap of the fermenter without first having mixed a little
can lead to false readings of density.
Remember, before the density control you must make sure of two things.
Check that the temperature is within the range in which the hydrometer is calibrated and
stir well the wort (after cooling) into the fermenter.
Ah, today is a pleasant day. Let's see how is the carbonation of these bottles
Gosh! I notice something whitish on the bottom of the vitreous container! What's going on in there?
It may be sugar that Domozimurghetto, my dear carbonation-master, has not dissolved
during the carbonation? Better call him... this time, he will not get away.
I demand that the beer should be bubbly! DOMOZIMURGHETTO!
- Lord Luppolon here I am. Commands, his brettanomicescenza. - Domozimurghetto, what is that white film on the bottom
the bottles? I order you to give me a valid reason otherwise I'll be forced to sanitize
your genitals with peracetic acid! - Actually I ... - Domozimurghetto! I asked you a question! -
- His carlsbergenza, I ... I have no idea! - How dare you to give me this answer! I will be forced
to proceed. Drop your pants and lay bare your shame! Immediately! -
The carbonation, also known as "priming", is that phase of
brewing thanks to which we add CO2 to the beer. This process
starts adding a small but precise amount of additional fermentable sugars
to the wort during bottling. The yeasts in there, in a few days,
will transform these sugars mainly into CO2 which,
imprisoned in the bottle, will make sparkling our favorite beverage .
The yeasts will tend to settle on the bottom of the bottle, forming
that characteristic white film, a feature common to the majority of craft-beers
but stigmatized by many novice homebrewers.
So, the whitish film is not sugar but yeast. Ergo, the carbonation-master's punishment
was unjustifiably inflicted. Poor our Domozimurghetto! Pardon! Domozimurghetta!
These days, with great surprise, we received several
comments to which we will try to answer in the various episodes of this FAQ.
But first things first. Charles wrote to us asking, "What is a good starter kit complete but not
too expensive that will enable me to have a good standard? "Carlo, the brewing kit
usually starts from 50 €. My advice is to spend a little more
to buy the version with two fermenters in order to be able to perform the racking.
Good advice, John! Allow me to give a further hint
choose a kit provided with bench bottle capper like this
someone says that's harder to bottle with other types of capper.
Savio asks us if after fermentation you can use the refractometer at a time
where it is important that the sample does not contain gas before measurement.
In this case, the problem is not the gas contained in the champion. In fact, the alcohol that is formed during the fermentation
may distort the reading of the refractometer. Although there are formulas to correct
this reading, I have always preferred to use a refractometer during the boil and the hydrometer
during fermentation. Thank you for watching this video.
See you in the next episode and, please, send us your questions!