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I usually prime and then put a CO2 cartridge in at the same time. I usually have to add another about half way through the barrel to get the resat of the beer out (my tap is at the top). I just wondered about the taste profile of not adding any sugar????

Interested in peoples thoughts on not adding sugar to prime a barrel, just getting the beer into the barrel and injecting one sparklet of Co2?

Don't worry about the trub. It sinks below the level of the tap and stays there. You never get any in the beer.. especially as you worry that "pulling all of the trub out on the first pint". I've moved to no secondary a while back. I haven't noticed any better or any worse beers. You do...

Thanks - i thought it'd be OK. I reckon I'll just dump it onto the yeast cake for another week and hope for the best!

Hi, I'm brewing two English Ales. I sparged and boiled 80 litres then split into two fermentation vessels. One vessel had Wyeast London Ale and the other Wyeast British Ale. Once of them has come down from 1050 to 1010 the other 1050 to 1020. Can I take the 1050 out and into the...

Thanks for all the responses on this. It's interesting to hear people opinions. I too have made beers over 14 days and over 28 days. The best tends to be the 28 days, but not always. I have often been astounded at the clarity I get over 14 days with a little irish moss and some basic 'Dr...

Hi, I recently bought some ale directly from a brewery near where I live. Sharpes brewery. I had a good long discussion about their techniques. For their traditional English ales they brew for about 4 days, clearing tank (secondary) for about 4 days then it's ready to drink. My...

I can do up to 16lbs of grain. I'm hoping for two beers, around a 1055 & 1035 ish... 5 gals each. is this about possible do you think? I normally use a little demerera sugar for extra bumpf and give it that english sweet/dry finish.

Hi, I'm going to do a partigyle (my first) next week and wanted some advice. I have read that the way to go is generally just collect 6 gals of the first runnings without sparging. Then sparge the rest. My thoughts are this. If I just collect the first 6 gals. There won't be much...

Thanks. 16lbs takes up 6.2 glas of space. Perfect! I can do two brews at once!!!! Cheers mystic. Drinking one to you now.

Hi, I've recently made a 6.5 gal mashtun. I did my usual brew in it with 4kg malt (8.8lbs) and when I mashed the mash only came up about 1/2 way. The mash therefore went cool too quikly as there was too much room in the tun. My question is this. What's the biggest mash I can do from...

hey Goldie, you're right about the difference in crystal etc, i was just trying to offer up a simple brew that produces quick good beer. And even though it'll make a different beer. They will all be good. The best brewer I know doesn't own a hydrometer, so never check gravity etc. Just...

Hey Goldy... I'm just offering my opinion. He asked for a simple quick brew. KISS exactly. I thought I'd give him what I do on a regular basis and that works. With all due respect we're not all that obsessed with the details... we have brews that work and work well by keeping it simple. I...

First time i dry hopped I used a bag. Second time I didn't, I found a BIG difference. Now I use a weighted bag for the boil, but gently stir in the dry hop 5 days before kegging. Here in the UK breweries even dry hop into the keg...

English Best Bitter. Quick easy, great to drink. Mine's ready in three weeks from start to finish. 3.8kg Maris Otter 250g Crystal Malt 350 - 500g Demerera sugar 50g Golding 50g Fuggles (boil) 25g Golding (dry hop) Supermarket Gelatine (non flavoured) Mash malt for 90 mins. Fly sparge till...

and just for kicks. The next brew I'm going to do is a Parti Gyle with ESB 5.6%ish from the first drawing with a Best Bitter... 4.4%ish from the second. One big mash into 50% / 50% boil (5 Gal each) Both primary for 2 weeks then two weeks conditioning with dry hop in the keg. (got this idea...

I like this... i was beginning to feel that I was rushing things. Here in the UK Real Ale / Bitters are usually around the 4.5 to 5.5 mark. I find that two weeks in the primary is fine with another week for casking. If I'm honest i try to leave it two weeks in the keg.. but often I'm having a...

here it is... http://s125483039.onlinehome.us/archive/cybi05-10-10.mp3

Hey... i'm looking for the brewers network shows with fullers etc and can't find them.. any links?

Hi, My thoughts for this cam from two areas. 1) CAMERA say real ales a re cask conditioned, with the sendary fermentation happening in the cask. 2) My king keg says it's designed for secondary fermentation inside the cask. If this is so, and primary fermentation is over after 3-5 days, I'm...