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I'm fermenting a NB-'new old ale'...OG was 1.070...It has been in the ferminter for 1 week..fermation seemed to stop after 5 days[no bubbles in air lock]..since this is a high gravity ale,should I swirl the fermenter to see if I can get a bit more fermentation to take place.??..haven't taken a...

right now,I only have my basement to bottle condition...Is 60 deg. too cold to bottle condition ale ?[that is the floor temp]

back on New Years eve,a friend brought 2 bottles of Russian Imperial stout that he found back under his basement steps that he bottled in 1992...I wish he could find more as it was absolutely FINE !!

AMSTEL bottles are a *****..lables are like a plastic tape very hard to get off and will not cap with my 'wing capper'..bench capper works..just a lot of de-lableing work..

How much CO2 does the average person expel when breathing in a day..??maybe we ought to just knock Al Gore off..the co2 saved will make up for the co2 when openning a beers for a long time......

wbgv+ West'by God'Virginia....

my pale ale was the same way..after almost 2 weeks in the bottle,I tried 1-UGH..tasted like cidery yeast...tried 1 last night[4 weeks conditioning] 1st sip has a very very slight cider aftertaste but didn't notice it the rest of the ale..

Thanks,Bob...it was just my thoughts that english beers should be made with english ingredients and american beers with american ingredients..good explaination..thanks

I love ales from the British Isles..I have noticed that a lot of 'kits' for British ales use American hops and sometimes American yeasts..If I want a British ale,shouldn't the kit have both British hops and yeasts for the 'full' taste?

I got a 71...not too bad for a beginner !

no no no no...I added it the boil when there was about 15 mins left...wort was in the primary and secondarys for about 6 weeks..sorry if I confused..

I bottled a batch of NB English Pale Ale 2 1/2 weeks ago..stuck with NBs kit,except I added 1 lb extra of DME..between primary and seconday,it was almost 6 weeks before I bottled..Nottingham yeast was used...stick on thermometer showed 67/68 degrees,except the 1st 2 days when it hit 71..since...

I'll take one,please !!!!

the little 7 oz'ers of Thomas Hardy Ale with early serial no's aren't cheap..not the most expensive,but well out of my $$ range..

the tubing was a tight fit..tried to seal 1st with plastic tape wrapped tight...then coated the whole area with pet.jelly....bubbles seemed to be self generating,almost like carb. bubbles, right where the smaller ID of the A-S tube enlarged to ID of my tubing to the bucket....????????

yesterday I bottled another batch..this was my 1st time using an 'auto-siphon'..the A-S ,I got has the 3/8" OD tube...I connected a 3/8"ID hose to it and started the transfer to the bottling bucket..I noticed that where the hose and the siphon tube come together there was a generation of bubbles...

OK,I f''d up.took a gravity yesterday and it was 1.018..decided to rack to a secondary...racked to secondary and only had 4 gal !!..now the high sg seems in line[per above from 'humann_brewing]..don't know if this was OK,but I added 1 gal of boiled water,cooled to the same temp as the wort...

how about-when you bypass the beer aisle in the 'grocery' store

Oh, and my wort temp was 65 when measuring...

I did a 3 gal boil for 1hr &15 min..wort level is about 1/4 gal above the 5 gal mark in the fermenter..and unless my house is haunted,no more sugar was added[I was home by myself]....my thought...since I drew my jar liquid from the bottom spicot,could the heaver solids like hop fibers and irish...