Recent content by PCharles

My batch is 6 gallons. My last batch, which was a European Lager, was way over carbinated. I lost 3 bottles and I had a heck of a time drinking it as I had to pour over into a pitcher to degass before drinking. I don't want that to happen again. The calculator was real high, calling for 10...

Hey folks, I've been fermenting a Muntons Wheat Beer. I added a bag of DME also at the beginning of fermentation. I't been two weeks now and has finished fermentation. I went to the primer calculator this AM to find out how much priming volume. I put in the selection for Wheat Beer and was...

Thanks for the information. So if I did extend primary fermentation to 3 weeks, the yeast would still respond to priming sugar, but would leave a lighter yeast sediment? That would be great and I'll do that next time.

I use a 6 gallon primary fermenter. When you talk about keeping your brew in the fermenter for 3 weeks, are you using a plastic bucket? I also have several 6 gallon carboys. I was concerned about contamination if I left the ferment in the plastic fermeter. Would it be better to move it to my...

Thanks, all good suggestions.

Recently I bottled my second no boil kit. This one was Mintons Connoisseurs IPA Bitter kit. I've noticed that there is heavy yeast sediment in the bottom of my bottles. While making the kit, I did notice that I added more sugar up front then was suggested. I did this to achieve the initial SG...

I'm new to beer berwing as well. I've purchased a case of 12 oz bottles (24 for about 10 bucks) and 3 cases of 22 oz bottles (12 for about 10 bucks). I also found the bottle of American Champagne (24 oz) works great for beer storage. I've only got one of those, but hope to get more. I also...

If you've over acidified one batch, you can blend some of it with other wines. The good news is that you will need very little sulfite to protect it.

It sounds to me like you are measuring TA or Total Acid. I've used this type of kit before. You add the buffer until the solution turns blue or purple. This is why it is rather difficult to use with red wine. Though TA and pH are not exactly the same, I've taken to just measuring pH. For a...

Thanks, That's good to know. The champagne that I had was Korbel, which is a California Champagne. Next time I brew I'll fill it up. Thanks, PCharles

Last night being New Years, my wife and I shared a lovely bottle of Champagne. This morning, while cleaning up, I noticed that there is a lip on the Champagne bottle similar to that of a beer bottle. Upon closer examination, it appears to be identical. I mentioned this to my wife, who observed...

William, 5 may be too much, but the 0.6 seems to be too little. That's what the style calculator says to do. The instruction sheet that comes with the kit is closer to your suggestion, 3 oz per 6 gallons. I feel comfortable that I will not be adding too much or too little. Thanks

Thanks William and Pablo, William, you indicate you use 5 oz of sugar with 5 gallon. Paplo, it appears you have taken your volume from the calculator if I'm not mistaken. I belive you used the bitter syle with the calculator. Is this the site you used? TastyBrew.com | Homebrewing...

Hi all, I have 6 gallons of Muntons Premium Bitter which is nearing completion of fermentation. I will be bottling this in a mix of 12 oz and 22 oz bottles. Volume 6 Gallons = 768 oz = 48 pints I have several packs of priming sugar (Dextrose) and would appreciate confirmation on...

Thanks Bensiff, that's good information to know.