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Cheers. I ended up just chucking the starter in and it's taken nicely. I'll update this later with how it ends up.

I've got an ESB that's 4 weeks old and the carbonation really hasn't taken off. It's the first beer I've cold crashed so I though it was something to do with that but it looks like I undercarbed it by some distance. I stumbled on this website...

Hey I'm brewing an Oatmeal Stout with an OG target of 1.066 tomorrow. I had an old packet of WLP004 Irish Ale yeast with a manufactured date of 12th April 2016. Using Mr Malty etc. it had 0% viability but I thought why not make a starter (2L) and see what happens. 48hours later and I've got...

Hey guys, First time playing around with water adjustments. Can someone sprinkle their eyes over this to see if it looks ok for this recipe. I've tried to go with a relatively balanced Chloride/Sulphate ratio but more towards the malty side if anything. Ca: 161ppm Mg: 19ppm Na: 4ppm Cl: 199ppm...

OK, sounds like bottle conditioning is the way to go. I do have a 5 litre demijohn so maybe I'll age in that with as little headspace as possible and bottle condition the rest, that way I can do a side by side down the line. KH... what kind of temp did you bulk age your beer? Should I go as low...

Hi I’ve brewed a French Farmhouse with Mangrove Jacks M29 dry yeast and it fermented nicely in the Primary for three weeks at 83°F / 28.5°C; the temp range of the yeast is 79 - 90°F / 26 - 32°C. (OG = 1.074 FG = 1.003). I’ve now transferred 18 litres of seriously tasty, strong (9.3% ABV)...

Handro, sounds like you'll have a stronger stout than I have. If you want advise from the more experienced on here just write up the details of your brew i.e. if you altered any ingredients, how much you liquid you boiled, whether you added water post boil, what temp you pitched your yeast at...

Thanks for your help on this one. Possibly the best idea was to leave it as it was and be happy with a relatively weak stout but I've opted to add 500g of sugar which I boiled in a small amount of water to sanitise. The main issue is I don't really know how much this will effect my abv but it...

JKaranka - I'm in my second month as a home brewer but it's good to see I'm keeping up with a century old recipe.

Thanks for the quick responses all. Chadwick - with what I have at my disposal at the moment I think I prefer the sugar option. I've read a few things online that suggest I could bump my ABV up by about 1% which would be ideal. For this 5 gallon batch would I need to add as much as 2kg of...

Btw, this was a 5 gallon batch.

I need a bit of advise on adding sugar to a primary fermenter, here's the issue at the moment. I've brewed this delicious looking milk oatmeal stout (https://www.homebrewtalk.com/f68/milk-oatmeal-stout-182975/) that had an OG of 1.044. It has now stabilised down to 1.022 after 5 days (the...

I've just been doing a bit of searching and it looks like sugar can be added to the primary to increase the ABV without affecting the taste. I'm starting to think the yeast has eaten all the fermentables as the FG in the recipe is what ours has got down to so adding sugar may be the best...

Hi guys, just brewed this the other day and have possibly hit a couple of problems. Our OG came in lower than expected at 1.044. We stuck to the extract recipe but our post boil wort came to 15litres so we topped it up with 7litres of cold water, could this be why we hit a lower OG than the...