Hi all,
We are still bottle conditioning our beers. Process is the following:
Primary fermentation in conic¡al fermentors. Cold crash for two days (@ 1 degree Celsius) once primary fermentation is complete. (during cold crash removing yeast cake from bottom every day).
Then on the day of bottling, mix in the the dextrose with some beer so its a nice liquid, pour in and gently stir. Then start bottling directly from fermentor.
Is this the best way to mix the dextrose in? Should it be done in small amounts at at time, then stir between each small added until all dextrose is in? Any comments most appreciated to achieve the best and easiest possible way to mix in dextrose.
Regards,
We are still bottle conditioning our beers. Process is the following:
Primary fermentation in conic¡al fermentors. Cold crash for two days (@ 1 degree Celsius) once primary fermentation is complete. (during cold crash removing yeast cake from bottom every day).
Then on the day of bottling, mix in the the dextrose with some beer so its a nice liquid, pour in and gently stir. Then start bottling directly from fermentor.
Is this the best way to mix the dextrose in? Should it be done in small amounts at at time, then stir between each small added until all dextrose is in? Any comments most appreciated to achieve the best and easiest possible way to mix in dextrose.
Regards,
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