Recent content by Philmac

I always use carbonation drops for convenience. This is the first time I have used priming sugar so looking forward to seeing if it’s any better!

The label has brewing sugar on it- its by Young's i think. But is is white so i'm going to go with it being right. and i do not have time to go to the brew shop after work anyway :)

is priming sugar the same as brewing sugar? I have brewing sugar that i was going to use to prime a beer i am bottling tonight and hope it is the same!

I will have a look at this calculator- the volumes are something i am still trying to get the hang of. Thanks!

Hi- i like the sound of this beer, can i get the volumes of water you used?

Hello- I have asked before but can i ask if anyone have a tried and tested clone recipe for Beavertown Neck Oil?

It was at 20 degrees for the most part- I can’t cool my beer but it was certainly in the optimal range for the yeast. I measure with a hydrometer. Do you have a handy water calculator? I used the same volume I had with a previous brew- not the most scientific of ways to calculate volumes. I have...

I brewed AG Gamma Ray (see recipe) last week. I appear to have made an error in putting in too much water to start with- the OG was lower than it was meant to be. I added 500g of dry malt extract and got it up to 1.040. It is now at 1.020. This is very weak-would i get more activity if i added...

That weird flavour has not gone away yet- just tried it now and it’s still quite strong- is there anything else that it could be? An infection maybe?...

Its more a sickly sweet sharp green apple than red- from what i have read it is acetaldehyde and my solution is simply to leave it in the fermenter for an extended time for it to breakdown- that's correct yeah? It's a bit higher than mid 70s now, but i'll leave it to cool from now. it''s been in...

I have an issue with a saison i have brewed (8th July)- it has a sickly apple flavour to it. I have read that it is acetaldehyde. I still have it in the primary fermenter. It was mashed at 63 degrees. The gravity has hit its target- Target O.G.- 1.065 Actual G- 1.052 Target F.G.- 1.012...

Cleaned it out with boiling water and then warm water and detergent for a good bit last night- there was not *that* much gunk in it... Will be sure to get it proper sanitised next brew... Not even sure it it is the cause of my problems but i think it's prime suspect..!

I have had a bad run- lost 2 batches in a row and i have not lost one in a long time and never back-to-back! So i was thinking about what the issue could be and i've narrowed it down to either a scrape in the inside of my fermenter. Or the cleaning of my plate cooler- i immerse my plate cooler...

Island Lizard- I am doing BIAB- i mash and boil in the same vessel- then i put the wort through a plate cooler and directly into the fermenter. I boil the full volume and do not splarge usually. I usually squeeze the bag to get additional wort. My local shop double milled the grain to be sure...

I have brewed a saison and my OG is lower (1.052) than it should be according to the recipe (1.060). I take it i put in too much water? I've been struggling with finding out the amount of water to put in for the mash- is there any guides for this? Does anyone have any tips for getting this part...