I brewed a Irish Red Ale with abit more hops and malt than a standard recipe. I mixed the dextrose accordingly and it's been bottled for a month now. However carbonation is very minimal there is a pssst when I open the bottle but that hasn't changed in the last two weeks. Any idea why...
My local home brew supply guy says 1.010 which is what it is at right now? It sat in the primary for a week and secondary for a week is it ready to be bottled as per my supply guy or should I wait for a lower reading? This was my first reading...
I am about to bottle my Honey Pale Ale my local brew supply guy said to use the remaining honey about 1/2 pound to prime the brew before bottling instead of using dextrose has anybody done this before? Do you get the same results with dextrose and the bottling timeframe to remain the same...
