bobtheUKbrewer2
Well-Known Member
- Joined
- Dec 17, 2008
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- 460
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I brew 3.8% pale SMASH beers. I bottle 6 or 7 days after yeast pitch. I prime bottles with brewing sugar - one heaped teaspoon per litre. Bottles are placed in a room that is 17 to 22 deg C. After 3 to 4 weeks I start to try them, they taste fine but lack adequate carbonation. BIAB 25 litre batches, SO4 yeast. Mash at 67 - 68 deg C. Jug and glass are rinsed with tap water to ensure no soap film. Thanks.