Brew UK Forum | Brewing Tips
A Noobs tips
Rather than tips for a noob, here are some tips FROM a noob 
Little tip for those who have some super tough crusts on thier kit. A little vinegar and a handful of rice swirled round will usually blast of any accumulated crud. This has the advantage of being chemical free. The obvious disadvantage is that it does need a bit of work to shake it up.
When your adding sugar to anything (say during prriming), predissolve it in some boiling water. It reduces the chance of an infection being carried over on the sugar. I think above 70C should be high enough to kill most bugs.
Taking the above a bit further, you could make invert sugar by adding citric acid at the ratio of 1g citric acid to 1000g sugar and boiling for 20 minutes. The yeast can more easily digest the invert sugar giving the little blighters a helping hand.
Responses
Posted 2 years ago by Moderator
Nice one! I like the sound of the last tip, didnt know that.
Oh and welcome to the forum, what brews have you been up to?
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 2 years ago by Admin
Great tips Koomber and welcome the forum.
Like Nath said how's the brewing going?
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 2 years ago by Member
Hey Koomber... I like that!
Didn't realise that about invert sugar .. is that how Golden Syrup is made?
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 2 years ago by Moderator
On the inverted sugar Cream of tartar (one gram per kilogram) or lemon juice (10 ml per kilogram) also works!!!
Posted 1 year ago by Member
The brewing is going really well thank you!
Golden syrup is indeed invert sugar. As you may have noticed with golden syrup it is thick because of the loading of sugar. This demonstrates another advantage of invert sugar: Once cooled, the sugar is MUCH less likely to crystallise out. This can be super useful if you don't fancy having to pour out boiling sugar.
A safe brewery is a happy brewery.
Dandan, your spot on there mate, cream of tartar (tartaric acid) and lemon juice (citric acid) are both acids and so any acid (even vinegar) would do the job. Probably best staying away from the vinegar though.
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