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Dissolved CO2 is a hard one to gauge without lab equipment. basically I go on sensory. Pour a little into a tasting glass, if you see bubbles clinging to the side, or upon tasting can feel the sensation of CO2 on your tongue, wait a little longer before bottling. Remember CO2 like most gasses...

Give it a while to kick in, depending on o2 and nutrients it can take up to 24hrs for visible activity. You were probably bang on the upper limit for pitching there. You might want to consider upping the pitching rate for a faster start

What color was it?

I've been playing round with DiAc rests in my lagers. I hit it up to 18 from 12 in the final 2-3points before terminal. I find it helps really clean up the profile, including some of those unpleasant sulphur notes associated with lager strains. Good luck

Hey, Here's a good calculator from Norther Brewer http://www.northernbrewer.com/priming-sugar-calculator/ With your big beers, or ones that come out with a high fg, there is a good chance of some residual sugars, if you are too quick to move it into bottle these sugars plus the primer will...

Hi guys, I'm brewing a wheat with a 45/45 Pilsner to Wheat base and the remainder caramunich3. Mash temp 69*C, single infusion. I know this is high but get this, fg is consistently 1.009 or lower, og 1.045. What are my options? This range is fine, but I would like a little more body to...

Hi, Thinking of blending two dried yeast strains. T-58 and WB-06, in order to creaste a 'Belgian Wheat' type aroma. Is this going to be overkill on the phenols and esters, and therefore hard to judge the style- or is it viable. I would go liquid, but it's hard to source in my location...

I have a friend who uses a large open fermenter for his homebrewing. He keeps the Hydrometer in throughout fermentation. To counter the krausen sticking to the outer of the hydro, you could use a small spray bottle of starsan - and wash it off. He didn't have any troubles of it knocking over or...

I love the photo's guys! Have to say that cheeky fermentation fridge in the side table was epic! I'm currently brewing in a small apartment in Yangzhou, China. Got a small 4gal (can push 5 but not easily), set up. Built mostly from parts online and a few extras I found locally. Temp control is a...

Hey guys, I've just moved to China from NZ. Was madly brewing back home before the move so keen to get amougst once more! Is anyone based in the Nanjing area (Shanghai too for that matter), I'm currently in Yangzhou, but would be keen to catch up with a few guys once I'm set up and...

Good to hear that the guys are still in business, must be busy times!

Agreed! Went the C&S route! Sorry BC, customer service is everything guys

Hi guys, I've been trying to email the folks at BC products for a few days now to jack up an order to New Zealand but keep getting my emails bounced back undelivered. Has anyone else been getting troubles with the [email protected] address? Or can anyone from BC products recommend...

Best to eat it for dessert! Few cups of milk, an egg or two, some brown sugar and a splash of Vanilla essence. Just like Ma used to make!

Which yeast are you suing for this run, the K1-V1116? or similar? 50* is a good base temp for most secondary's, and you'll achieve great sedimentation if using something like a 71B which is only tolerant down to 50, not below, although that is the Lavin rating on it, partial cleaning will occur...

I've previously used an alpha-amylase enzyme for Pilsners and dry lagers. About 10g per 5 gallon batch does the trick, primary's a little longer but all good at the end. FG should sit on 1.004-1.000

I did a mead with the same yeast, racked at 1.010. No worries aye, bit of a longer clear owing to the nature of the yeast and my procedures but result was desirable!

Golding s are pretty versatile on the boil, try amping them up for flavor and aroma, in the true English style, ie: last 15-1 min of the boil, save some for a casual dry hop if you're keen. Best of luck :)

The second one man

Do a German style, maybe a late season marzen or give a wheat dopplebock a go. Cascade for aroma or flavour, chinook and willamette on the boil maybe. Let us know man