Home Brewing / Micro Brewery / My own beer

heartbroken

Expert Member
Joined
Apr 2, 2010
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Anyone know how to measure the gravity of beer after bottle conditioning? I suppose you let the beer go flat and then measure as normal? I am interested in seeing how much ABV is added by bottle conditioning with priming sugar, although I suspect it might be too low to measure.
 

Tman*

Executive Member
Joined
Jul 18, 2012
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5,502
Past weekend was project time.

Helping a mate build a control box. Loosely based off my DIY control box but with integrated plugs to make it more modular.

One plug for the urn, with a 16A relay to protect the STC and one for the pump. Excuse the wires, I'm not quite finished yet.

Also build a stir plate, working lekker!

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Jitters

Senior Member
Joined
Jul 19, 2011
Messages
528
Past weekend was project time.

Helping a mate build a control box. Loosely based off my DIY control box but with integrated plugs to make it more modular.

One plug for the urn, with a 16A relay to protect the STC and one for the pump. Excuse the wires, I'm not quite finished yet.

Also build a stir plate, working lekker!

7c2a43d886a495d3bc5cf099ed3610b8.jpg
96ff8622275adcd01093448c8857a1e2.jpg
e5d993ea1dc35d97d9eb9c775e926a56.jpg
eef4496858aa22ebd5ec47bf95a09a31.jpg
Why did you go with an stc instead of a PID?
 

Pineapple Smurf

Pineapple Beer Connoisseur
Joined
Aug 2, 2016
Messages
43,435
Nice one @Tman*
My STC-1000 is only connected to my 400 Watt wall panel heater. I still need to connect my 2 Peltier coolers to it as well for the summer days
 

Toxxyc

Executive Member
Joined
Dec 12, 2012
Messages
5,100
Anyone know how to measure the gravity of beer after bottle conditioning? I suppose you let the beer go flat and then measure as normal? I am interested in seeing how much ABV is added by bottle conditioning with priming sugar, although I suspect it might be too low to measure.
It adds between 0.1 and 0.3% ABV depending on the level of carbonation you're achieving. You can calculate it using the "points per pound per gallon" scale. Table sugar yields 46 gravity points, per pound, per gallon. That means adding 456g of table sugar to 3.79l of water would yield a specific gravity of 1.046 (or close to it). Now say you used 120g of sugar. That means you added, to one gallon:

456g / 120g = 3.8.
46 / 3.8 = 12.105 gravity points to one gallon of beer.

But you didn't make a 1 gallon batch. You probably made a 20l batch. So let's do the math:

20 x 3.79 = 5.227.
12.105 / 5.227 = 2.315 gravity points.

So adding 120g of table sugar to 20l of beer, adds 2.315 gravity points. To calculate the rough ABV, we can use the simple formula of multiplying the difference in gravity with 131.25. That means 1.002315 - 1.000 (base solution) = 0.002315.

0.002315 x 131.25 = 0.303% ABV increase in ABV.
 

Toxxyc

Executive Member
Joined
Dec 12, 2012
Messages
5,100
Guys, trying to gauge some interest here. I am strongly considering hosting a small "how to" workshop at my house, giving a quick breakdown of how to brew your own beer using the Brew In A Bag method. I would like to gauge interest before I set it all up. I will have space for 4 people per session, and I'll definitely host more than one if there's interest.

The session will include the following:

1. Welcoming, introductions and whatnot.
2. Purpose of the session, as well as a quick breakdown of how beer is made, a short history if people would be interested, etc.
3. Recipe breakdown.
3. Ingredients.
4. Process.
5. Yeast, what it does, and why we want to praise the Lord for blessing us with these tiny microbes.
6. Brewing. Brewing of a batch of wort, of which each person will receive a batch of wort to take home and ferment into beer.
7. Airlock, grommet, yeast and instructions on how to ferment and finish your beer at home.

Afterwards I'll pour a homebrew and we can chat for a while before everyone gets sent home. I'll be brewing on my "moerby" homebrew kit. It's VERY basic and it'll give you a good idea of how cheaply beer can be made at home. Such a session will typically take around 5 hours, start to finish, and I'm considering it for a Saturday afternoon, starting around 12:00 midday. Cost is something I'm not clear on. Some guys said R1,500 seems like a good price for such a course, considering I'd supply the stuff I supply, but I'm not sure if it's too much? Too little?

I'm also considering further sessions - such as advanced recipe design and processes, including other fermentables and unfermentables, beer styles and even a basic distillation session.

EDIT: Oh yes, location would be at my place in Pretoria.
 
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