Recent content by Pfadfinder

I tend to bottle after fermentation as well. Do you add any sugar or anything when you transfer to carboy? What difference does the conditioning in the carboy make?

Thanks billl, that's very useful!

So to get the OG up I could add some more crystal malt at the beginning. If I was to add regular sugar, is there a way to work out the difference that would make? And at what point should I add sugar, during or after the boil?

Thanks billl! So it's DME in lb * 45 / total wort in gallon... But how do you work out the steeping grains? And what about the crystal malt, doesn't that add sugar?

@ duboman 'If your volumes were correct then you got a bad mix of wort and top off water resulting in a lower, inaccurate hydrometer reading. Common problem;)' Is there a certain ratio I should use? What is a good mix of wort and top off water?

Thanks for your replies everyone. I followed a recipe for fullers London pride from the book British real ale by graham wheeler. I used: 300g crystal malt which I took out at around 70 deg C. 2000g medium dry malt extract And target, challenger, north down and Golding hops added at different...

Hello guys, I'm relatively new to home brewing (made 5 beers so far). The method I've been following is crystal malt pre boil, then add dry malt extract and hops and boil for 60 - 90 minutes. My beers usually ended up with 1.045ish OG, but this time the OG was 1.020. So what went wrong? Did I...