Quote:
Originally Posted by Shok
So after fermentation is done, altogether about 3 weeks, I bottle the beer and add some sugar to each bottle.
This will eat residual yeast in the beer and create a natural carbonation.
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You obviously know your shit but I do feel I need to correct you on this one
The sugar will not eat the risidual yeast. It's exactly the other way around.
The yeast will eat the sugar (yeast + sugar = alcohol+CO2).
The yeast will remain afterwards and can be revitalised.