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Hi there sorry to bring up an old post but I just want to clarify the 'Denny Method'. Is the following correct? 1) Mash at the usual liquor to grain ratio 1.25qt/lb (2.6kg/l) or what ever you prefer. 2)After the mash, top up with the first batch sparge liquor in order to achieve equal...

Just wondering if any one cab tell me how kong after bottling/barreling when beer is at its best. I know it is probably different for types of beers but a general break down for types if beers woukd be good, Thanks

Sounds promising, doing my first dry hop tomorrow when i rack over. Having tasted the beer its quite hoppy already and was in two minds whether to dry hop or not, how much will 2oz of dry hopping change the beer ?

Is your beer cloudier thab it would be without hops?

How long did it take to clear after that? Did the hops sink or float?

When dry hopping in secondary do you tend to let the beer settle for a few days before dry hopping or dry hop strait away? Does dry hopping make for a cloudier beer in secondary?

Thats the kind I have, in the past ive had no trouble getting carbonation levels up to have a nice head but obviously not 'fizzy' like a real ale. This time however no carb whatsoever after 4 weeks. Perhaps a co2 injector is a good idea in order to keep up the pressure. PS I am in the UK

I guess no one uses plastic kegs!

Hi guys, Just after some advice on budget plastic pressure barrels. I have had success in the past with a fairly good carbonation from these barrels. However the last time i used one there was virtually no carb at all, all seemed to be sealed well. Is there a difference in the amount of pressure...

Panic over, wort chilled to desired range in a few hours and is fermenting well, thanks guys

I pitched my yeast yesterday and the wort was at 20c checking this morning it has shot up to 29c. I have now put the wort in my shed where it is 12c ambient. Will the wort cool down to the yeast range 15-25c before its too late? is my beer going to be ruined? Its an english amber honey ale!

could the low carbonation be due to a 2/3 filled barrell as i bottled about a third. I added 80g of priming sugar for a 5gallon batch. The bottles are carbed perfectly but the barrell has very little carbonation. Its a dark ruby ale. It been sitting at room temp for 4 weeks

Is it possible to add more priming sugars to your beer if it turned out to have low carbonation out of the barrel?

Ive been doing as close to AG i possibly can with my set up with each batch using about 20% extract.

Thanks for the advice will hydrate next time and see if that helps

It was a 1054 OG finnished at 1020 supposed to be 1014ish. Pretty sure of mash temps it never exceeded 150F according to my thermometer! Perhaps 2 therms next time to keep an eye on the calibration.

I havent been rehydrating the yeast, is this necessary?

Hi, My last two batches of partial biab have come out with a final gravity about 5 points above the expected could this be due to the fact i used dried yeast with no starter? My mash temps where kept low so i dont think that is the issue. Any advice on how to do a starter with dried yeast?

I do plan on using honey malt and adding honey post boil, any idea of a good quantity to get the honey flavour through, is 1lb enough? And would i use honey malt in small quantities as a speciality malt? Thanks for the advice on dry hopping... 7 days in secondary loose i will try first then can...

I want a definate hop flavour but not over powering, it is a 5 gallon batch. Will give citra and amarillo a go. What amount of hops would you recommend?