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I usually only leave them for only 2 weeks, but often keep a few bottles for up 2 months and in most cases the beer is even better after this length of time.

After bottling more than 200 brews, not purging the bottles and using a bottling wand (spring-loaded bottling widgets). Priming sugar added to each bottle. I have had no issues with oxidation that I am aware off.

I have changed from dry hopping to keg hopping. Hops in dry hop container in the keg, transfer beer, set to 12psi. A week later delicious hoppy beer.

Yep hydrometer reading only true why to tell. Have had a leak myself in the past.

Next time round you could get some cinnamon stick and add to secondary fermentation. I have done it and it works quite well.

When I started I followed John Palmer's free book "How to brew" First version available free on below link. http://howtobrew.com/book/introduction

This weekend American Pale Ale with Citra. Next weekend Blonde Ale with Cascade. Cascade and Citra are of my favorite hops.

5.5 American Amber 5.5 American Wheat 5.5 Munich Helles 5.5 Rye IPA 3.5 Best Bitter 3.5 Irish Red 3.5 Cream Ale 3.5 Scottish Heavy 3.5 German Leichtbier 667 + 39.5 = 706.5

:thumbsup: :bigmug:

I have been doing 45 minute boils for over a 150 brews with no issues, including grain bills with high amounts of Pilsner malt.

You could make dog biscuits. Wife does and sells them.

Been brewing for six years now. All grain for five and a half years. Started kegging November last year, currently have 2 corny kegs. Brew using a 50L mash tun and 50L kettle. Been doing BIAB since I started all grain. Like most styles of beer. Lean towards IPA, APA, Blonde and certain Belgian...