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Old 6th November 2012, 02:04 PM   #461
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Location: Dallas
Originally Posted by sofaspud View Post
Sounds like an odd brew; does it have a name? Never been a fan of DP.
Name? Don't name my rats or guitars; I'm supposed to name beer?

You won't identify the taste of 2L DP in 5Gal, after 2nd ferments.
Isn't significant quantity, and flavors do break down and mellow.
Think "Belgian candy sugar in a bottle, w 2L carbonated water".

Advantage is more quickly purging the airspace after transfer.
Remember, beer itself is purposely almost flat at this stage,
having waited for churning to stop and junk to settle out...

If there is air, sugars won't efficiently make alcohol. Will just
make more yeast to later settle out, maybe with lost flavors.
If conditions are too extreme for yeast, air will then spoil it.
Wrong time in the process to be adding air, but filtration by
sedementation is always lossy, so what do you replace with?

Last edited by kenpeter; 6th November 2012 at 02:28 PM.
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Old 6th November 2012, 03:58 PM   #462
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Location: San Antonio
It was just a question, not a mandate. I'm not too fond of sweet beers; I prefer some hoppy balance. Or a good sweetened gueuze on occasion. Yours is an unusual recipe so I had to ask.
It is error only, and not truth, that shrinks from enquiry. - Thomas Paine
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Old 6th November 2012, 11:39 PM   #463
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Location: Dallas
It is not at all "sweet" after 2nd fermentation. But also not entirely dry.
Its beer. Normal beer. Don't let the Dr Pepper fool you. The honey has
more influence than DP in the final product. Theres a little bit of Meade
thing going on, but its not huge.

1L does have enough alcohol to challenge my drunkiest of friends, and
its sneaky smooth. You can go overboard, not realise till you stand up.
The sugar all gets burned up into alcohol if the oxygen is kept out.

Yeah, you need air to get things started, so the yeast will grow. But at some
point you say, "I got enough yeast now, its time to make some serious alcohol."
Airlock so only bubbles get out, the yeast has no choice but go anaerobic mode.

When you siphon out the clean beer from between the nasty layers into the
secondary fermenter, if both containers were of the same size, there will now
be a substantial empty air space at the top. And thats a problem. Even worse
if you do as I do, and don't fill the primary all the way (leaving room for foam).

I got 6.5Gal primary bucket underfilled to 5Gal line, covered with its own CO2,
but only at atmospheric pressure. When 4.5Gal of good beer siphons into the
5Gal secondary bottle, there is about 2Litres needing to top it off. And would
help to have some CO2 pressure to drive the remaining new fresh air out.

Unfermentable sugars like maltodextrin and lactose might make beer "sweet".
DP's sugars (corn syrup or cane sugar) are completely fermentable.

And then you add another spoonful of fermentable sugar when you bottle it.
I should probably worry to somehow get rid of bottleneck oxygen...

Last edited by kenpeter; 6th November 2012 at 11:55 PM.
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Old 8th November 2012, 01:58 AM   #464
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Vesper Martini

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Old 8th November 2012, 02:04 AM   #465
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Glenmorangie (10 year old; not the REAL expensive stuff )
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Old 8th November 2012, 03:29 AM   #466
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Join Date: Nov 2007
Location: Dallas
I tried some beer bittering experiment with Angostura instead of hops.
Hops were still used at end of boil, but none for bittering. Angoustra
was added after wort had cooled down. Maybe 2nd, don't remember.

Anywas, it about ruined my bucket. Couldn't get smell out for weeks.
Contaminated a batch of serious dark stout that followed enough that
I considered throwing it out.

Both batches were HORRIBLE upon bottling, but much later became
drinkable. The stout with less contamination recovered fast. But the
Gentian (main ingredient of Angoustra) Horror that was the first batch
took almost a month to mellow a lingering bitter aftertaste to where
it was pleasant to drink. It did eventually get there.

Its weird, almost no matter how bad you screw up, beer wants to fix
itself, if you give enough time. "Fresh Beer" is the most ignorant thing
I've ever heard in an advertisement. Fresh beer would gag a maggot.


I got 10 x 2 Litre bottles of tonic water for next expirement, Quinine.
Just how badly can you ruin a perfectly good batch of beer with it????

Will have to wait till afer my 10Lbs of Cheerios w. 2 tsp Amylase & 1 Beano.
(Impossible to filter, and burned horriby on the bottom when I tried to boil)
Tasted and smelled pretty good before it burnt...


For bottling, I want a white noise transducer. Can't hear or see inside
the dark bottle to know when I am reaching the neck. Something that
could excite Helmholtz of the empty space could possibly be useful?

Last edited by kenpeter; 8th November 2012 at 03:47 AM.
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Old 15th November 2012, 03:30 PM   #467
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Location: Barrio Garay,Almirante Brown, Buenos Aires, Argentina
My favorite drink: "mate":
My favorite drink is "mate". Yours?
Osvaldo F. Zappacosta. Electronic Engineer UTN FRA from 2001.
Argentine Ham Radio LW1DSE since 1987.
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Old 15th November 2012, 03:55 PM   #468
M Gregg is offline M Gregg  England
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Location: UK

I found these in the cupboard. So wonder which one to have...
Perhaps laters...Tis a bit early..I guess.

M. Gregg
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Old 15th November 2012, 04:44 PM   #469
M Gregg is offline M Gregg  England
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A couple of links.

I have no connection except in the consumption..




M. Gregg
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Old 15th November 2012, 05:49 PM   #470
bobfig is offline bobfig  United States
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Non alcaholic

Green apple green tea

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