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Primary for 7 days secondary for 10 with dry hop during secondary of 5 days. Yes FG was measured before racking to secondary and was stable.

Can someone explain the type of infection? Like what is it, why does it happen? And how can I avoid this? Because I have never heard of an infection that doesn't make you sick if directly digested.

I used two in a few 750ml bottles and got a small amount of overflow still on these too no where near as bad as the 500ml. Could it have something to do with the dry hop amount? Because I split the batch 3 ways and dry hopped two of the same wort, one without. the one without has had no foam...

Two per 500 I thought?

Any ideas on my post above?

The carapils is there to improve the head retention I think at only 6% of the grain bill it will not give that much of an impact to the body of the beer to make it become undesirable. I think that it would add to it rather than take away.

What's the silver stuff that lines the walls? I'm looking at adding this to my chamber.

So if I have built a heat controlled fermentation chamber that mean I would not have to swamp cool the fermenter is that right? So just running the numbers the OG works out to be 1.073 so you think you should add some corn sugar or just normal table sugar? How much should I add? And do I add it...

I don't have the yeast yet, but I think I will look into your advice! Thank you. Sorry Newb question what do you mean by swamp cool?

Thanks for the input. I was planning on using corn sugars for carb, dumping the sugar into a bottling bucket. Should I use some sugars in the mash as well? The yeast likes a temp around 22 degrees which I think I can achieve easy enough. Do you think there is any special attention that I need...

Thinking of brewing a blonde soon and was looking for some feedback on this before I put it down. 5 gallon brew. Grain: 3.50kg Pilsner Malt 1.50kg Vienna Malt 0.30kg Melanoidin Malt 0.60kg Cara-Pils Hops: 20g Styrian Goldings @Mash 30g Saaz @Mash 30g Styrian Goldings @60min 20g Saaz @10min...

I just opened a bottle of this brew, and foam explosion!! Can someone with better knowledge explain why this bottle overflowed to the point of over half the bottle turned to foam and down the drain? I used carbonation drops it was a 500ml bottle so I used two drops. I dry hopped direct into...

Could I just add priming sugars direct into primary?

I don't own a bottling bucket, I siphon direct from fermenter to bottle. Could I mix priming sugar direct into secondary then siphon to bottle? Or is there a particular way or steps that need to be followed to use a priming sugar. Sorry a bit of a newbie. Caps seem to be sealing correctly as...

Is there a rule or amount of carbonation per bottle? Or is it calculated from the FG? I read online that someone put four of the coopers carb drops into a 500&750ml bottle, would that not explode the bottle? Could someone help me quickly because I am about to bottle tomorrow and I don't want...

I haven't got a brew day in mind yet but sometime in the near future. Most likely within the month. For dry yeasts I have used safale s-04 in the past rehydrated in wort then added direct to primary which worked well. primary kicked off within a few hours then was done within a few days. I...

Yes but as you can see the yeast that is in the example is a liquid yeast.

So I was wondering about yeast starters over rehydrating yeasts and just adding on top at primary fermentation, what are people's views on these and what if any difference does it make. Example: A Belgian Blonde OG: 1.073 FG:1.018 If I was to create a starter and used just one package of...

So did you add the corn sugar direct to the primary prior to bottling?

That's what I was looking for! Thank you!