/ck/ - Food & Cooking

>>6533713
OP needs to try some tasty Belgian ales sometime. Not Belgian 'stye', but from fucking Belgium. Or better yet, brew some himself with authentic Belgian microorganisms.

>>6411784
No idea.

I'm a beer guy.

>>6367271
>1. can table sugar be used as a substitute for corn sugar when it comes to carbonation?
Of course. For a five gallon batch use a full cup for fizzy ales, and half a cup for a sedate low-carb pub ale.

>2. can I reuse the yeast cake at the bottom of my primary fermenter if I plan on making a 2nd batch right away after bottling my first?
I bottle mine in a plastic Coke bottle, label it, and store it in the bottom of the fridge. The gents at White Labs tell us you can reuse the same yeast up to ten times before weird tasting mutations set in. It's no different than sourdough starter. Build a whole menu. I recommend the Belgian Saison -- it brews at high temps and is tasty as hell.

And yeah, pouring a new batch on the existing yeast cake IF THE WORT IS COOL ENOUGH is fine. People been doing it that way for centuries.

>3. if I accidentally bottled too early will it complete fermentation in the bottles along with carbonation or should I expect the batch to turn out badly?
You may be in for exploding bottle-itis. Which is bad. They can hurt you. Even a high gravity ale should complete primary in a couple weeks, though.

The reason beer bottles have a shoulder is to trap the yeast. The reason beer goblets have the little dimple on the bottom is for the same reason. It is bitter as hell and *can* give you the shits (though it's never happened to me.)

Belgian ales are God tier. Conserve the yeast and start brewing your own.