Search results

Thinking about giving corn sugar a chance using the 5oz bag NB offers. Even thought about getting priming tabs, that's how desperate I am.

IPA, Brown Ale, Scotch were most recent and badly carbonated Wyeast - various assortments (scottish, belgians) I'll check those threads as well.

For a few batches in a row, I've struggled with beers being overcarbonated. I'm using a calculator I found online that seems to match with other websites and books I've read. For example, I brewed an IPA and primed with 2.6oz of white sugar. I bottle and store at around 67 to 70F this time of...

I was supposed to add 1oz of hops at the beginning of the boil and I didn't add them until 25 minutes in. I decided to extend the boil to give the hops a complete 60 minute boil since the malt probably doesn't change even with a longer boil. That way, the hops gets boiled long enough.

I am brewing Northern Brewer's New Old Ale and failed to see the hops were supposed to go in at the beginning of the boil. I threw them in at 25 minutes into the boil. Any idea how this will mess with a big malty brew such as this? Thanks!