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I remember hearing a long time ago that while this might help make bottled beer clearer, the sediment at the bottom of the bottle is less stable to it's harder to pour a full clear pint, hence finings should be saved for kegging. Does anyone have any experience on this?

Definitely 8oz by weight because ounce is a measure of weight, it's very unlikely to mean 'the volume of 8oz of water in chocolate'. Did you use any finings? There are a lot of fats and proteins in chocolate, so perhaps it just needs extra long to condition? Just a guess...

Hockeyhunter, I don't follow, are you talking about a change in carbonation rate whilst cooling? Camus, the statement is correct, read up on partial pressures. CO2 can compress whether it's floating about in a vacuum or floating about in beer. I know wiki isn't the best source of physics...

Hard to draw an exponential in paint, but I think you're saying it does 'a' rather than 'b'?

Haven't got pictures of mine to hand, but I did something along the lines of this: http://www.jimsbeerkit.co.uk/equipment.htm ...but used a vegetable steamer to save having to drill all the holes: http://www.asia.ru/images/target/photo/51537415/Vegetable_Steamer.jpg I don't know how my...

I guess the problem is either a) the sugar hasn't fermented, or b) there wasn't enough sugar. So... What was the timescale of fermentation before bottling? What temperature were the bottles stored at? What weight of sugar did you add to what volume of beer? Was the sugar properly dissolved...

...I look forward to the day where I accidentally make a beer which is TOO hoppy!

Sounds delicious! Doesn't sound like a fault to me - I agree with Yooper, perhaps the clone recipe was a just a little OTT on the grapefruity hops!

I meant total efficiency - which will definitely miss the mark with an IPA because a load of sugary wort is left soaked in the hops (plus I didn't get every last drop out the tin and a couple of lumps got stuck in a ball of hops and didn't dissolve!). Undecided about the hop bag - I'm using...

Thanks, glad you didn't spot any glaring mistakes now that it's in the fermenter! I missed the OG because I overlooked the fact that using extract doesn't automatically mean 100% efficiency (and having not used extract before I managed to waste a load stuck to the bottom of the boiler!), came...

Guess I'll roll with it as it is then!

Oops just realised I didn't add any hops at flame out, what would be the best way to distribute my pack of first gold? Perhaps like this? Challengers 67g 60mins First Gold 30g 30mins First Gold 30g 10mins First Gold 40g 0mins First Gold 40g Dry hop (= 83 IBUs)

Hey guys, I haven't made an IPA yet, and after tasting Badger First Gold I decided I really want to experiment with first gold hops, so I invented the recipe below. I went for partial-mash on this one to save a bit of time and because my mash tun was reaching it's limits last time I made a...

Um, possibly, I'm a bit too rusty to start delving into these realms! My instinct says that using ideal gas laws you are probably lowering the pressure of the whole closed system (both beer and headspace), however we are interested in the relative changes between the two phases inside the closed...

Agreed :mug: Though to be 100% correct, I think when you lower the temperature, rather than decreasing the partial pressure of the liquid, you are actually shifting the equilibrium position, giving a resultant gradient back into the beer.

Gas only ever flows from high partial pressure to low partial pressure (i.e. towards equilibrium). Therefore CO2 will only flow into or out of the headspace in the direction of equilibrium. The CO2 is added by the yeast into the solution, which puts the CO2 in solution at a higher partial...

Dark Uncle I agree with your observation - and I believe it is this observation which leads to the crazy headspace theory! The explanation is as follows... Carbon dioxide does not dissolve very well in water. This means that the equilibrium point inside the bottle lies with 90% CO2 in the...

Ok I need to get a science rant off my chest now, because I have seen this written a hundred times on the forum and it makes me frustrated! It must be complete rubbish that the headspace fills up with CO2 first, which then has to be forced back into the beer. Yeast don't have air-breathing...

Hey guys, I don't know if it's bad form to post things like this (please tell me if so!), but for those of you in the UK, Slurp do a reasonable range of specialist beers and they've got a good Groupon offer on today, thought I would point it out in case anybody is looking to stock up for...