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How much headspace do you left?

Thanks for the following up! I brewed three battches with a Voss Kveik, S-33 and S-04, bottle conditioning (2 - 2.2g/L of sugar) in room temperature (20degree C) for two weeks, the first two batchest carbonated well! But the S-04 still flat... I guess it is just too high flocculant. Now I put...

You are saying S-04 and Voss Kveik are both high flocculant yeast? I had problem with S-04 of bottle conditionion, since it's mostly settle down on the bottom and gives you clear beer, but Voss Kveik yeast is floating in the beer and leaves you hazy beer.

As I intend to brew a west coast IPA, the target OG would be 2.5P I think. So for example 90% Pale malt 10% Crystal and 97% Pale malt 3% roasted Malt will give me the same color but different OG. Is that what you were saying? :)

I would like to brew a west coast IPA exactly looking like this. What could be the grain bill for this? Pale ale malt for sure, crystal 40L? 75L? Munich malt? How about this: Pale ale malt 80% Crystal 40L 5% Munich Malt 5% Can I get what I am looking for? Any thoughts or other suggestions?

It seems I put too much sugar (2.7g/ 330ml). 4-6 weeks after bottling when my IPAs have great foam, they still taste quite sweet, but the FG I tested before bottling was just around 2p-2.5p.

I am brewing a Kveik IPA this weekend. What suggest do you give when bottling?

How much prime sugar do you put in the bottle of 330ml? :)

Thanks for the reply. Yes, now I just put undissolved sugar straight into bottles, as I want to keep the procedure as simple as possible. Before I used to rack the beer in the bottling bucket with dissolved sugar mixed with water after boiling in it. Now I chose not to do that because firstly...

How do you put fresh yeast at bottling? Liquid yeast or dry? I only access to dry yeast.

Will there be any pros and cons in terms of flavour between bottle conditioning 60F and 70F apart from the time difference?

Two weeks after bottling, my beer still has very few bubbles and tastes very sweet. Firstly, I put around 2.7g of sugar in the bottom of each bottle (330ml), then fill the beer all the way to the bottle neck, leaving only 1 mm space ( to prevent from oxidation ), then cap it. But after two...

One queston, I think S-04 is usually the type of yeast that ferment fast, right? At least during prime fermentation, according to my experience S04 starts much faster than US05.

I did that too sometimes. Pulling the lever down twice and hard, even left marks on the caps... But don't remember if they were these two batches with no foam..

Sorry I forgot to mention that I fill all the bottles all the way up to the bottle neck, leaving only one millimeter space then cap them, in order to prevent oxidation. Maybe not enought oxygen for carbonation? But it works for my other beers though.

I did clean the bottles first by PBW, then sanitized them with starzan, like I normally do. Maybe it was just coincidence that you started cleaning them and the problem did not come up? Do you remember what yeast did you use?

I could be the caps. At least for these two batches with no foam I used different cappers from other batches. But I did not notice any leaking and the capping process is exactlly like normal. Normally the beer carbonated well. What is the problem with the caps could be?

Sorry.. It means no head on top of the beer, no bubbles, not matter how hard I pour it. If I pout it very hard, it has a tinny little bubbles which is much less than normal.

You know what? It could be the capper. I used a new bag of brown cappers for there two British ales in order to tell the difference from other batches by looking at the capper. For other carbonated well batches I used other capper. But how could the capper go wrong? I capped like normal, and...

The alcohol content was not high. The two batches of british ales were from 4-5%, and the stout was between 5-6%.