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Do agree with both of you. I just bottle prime because my second bucket is always been used and I think I can avoid some infection with my method. Tomorrow I`ll bottle a Bohemian Pils using the bottling bucket and primming solution. I`ll post the result. By the way, tnx for the help mates...

Heeeeeeeeeeey Eduardo. I`m also from Brazil. Goiano living in Brasilia. I`ve been cooking some beer for 3 years. Anyway, let`s get to the point: do you got a refrigerator to use as a fermenter?? I hope so, because the heat in Rio will reduce your beer to crap without proper temp control. Abraço

Hey mates. I`ve been brewing for a 3 years and want to share and learn a lot. It`s all grain all the way!!! Brazilians, get involved!!! :mug:

No. I put the sugar in the bottles, one by one... it`s pretty fast with some logistics. After a while I just realised that, for me, just primary is enough to get good clear beer.

Badbrew, I don`t know about your bucket, but mine got a blue valve facing up inside the bucket that avoids sucking must (or usually) all the trub. After chilling the fermenter, the trub gets really compact and I bottle straight from the primary. Works really well and save lots of work... Cheers

I've reused some yeast (US-05) after one year in the fridge. Great result and consistent performance. This 'no reusing' yeast is a proper comercial bull sh it. Recycle it !!!!

hey mates. On this matter my technique is pretty simple: 2 weeks in the primary > chill it to 4°C > put the primming sugar in the bottles and fill straight from the fermenter. Never had problems with infection sedment or over/under carbonation. I usually get some fining agents on the boilling to...