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Every day something new... :o

Ok so basically I shouldnt worry too much. It was the first time I used Beer Smith's priming calculator and was worried of exploding bottles. Heard earlier that you should open bottles to check there's not too much carbonation and was scared of the gushing after just 2 days.

I did priming solution and cool it down. All the bottles were gushers.

Thanks, I do have Beersmith and calculated the priming sugars with it.

Brewed a partial mash beer and bottled it 2 days ago. Opened a bottle today and it was a gusher. Foam everywhere. So I opened each one of them, let the pressure come out and recapped them. Was thinking to move them to cold attic (about 10c) or outside (about 0-5c) Og was 1.040, FG was 1.013...

I think I'll go with the hop-tea, would be interesting experiment.

Hop tea! Great Idea. No idea what's "gypsum" - will google. Thanks.

Yes it degrades with age but I really meant the time from fermentation to when the bottle fermentation is done. After that it slowly degrades. Tasted some beers that were years old and usually all the hops disappear.

I have done few batches and usually they are bittery when fermented. Obviously it grows with time. But this one was very mild - perhaps I had some problem with the partial mashing - it was my second time doing it.

Am brewing an bitter (partial mash) 22 litres, 5.8 gallons 3 kg Weyermann - Bavarian Pilsner extract (no hops) 1 kg pale ale malt 0,4 kg crystal malt Target hops 60 min Chalenger 15 min Northdown 15 min SafAle s-04 Not sure what went wrong but I sampled the beer today and it was...

Sorry, meant yesterday 2.3.

Did an Imperial Stout with Muntons Gold Imperial Stout kit + 1 kg of black spraymalt, added coldsteeped coffee to secondary. Used the kit's yeast and Wyeast London Ale yeast. Started brewing 15.2. (OG 1.067) and switched to secondary 22.2 (OG 1.024). I tooked the og again yesterday (2.2.)...

First batch!

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash3/t1/1488215_10151987791417169_75947424_n.jpg First batch!

Good to hear, maybe I'm safe. Gravity was 1.4 so grains definately added some sugar as the extract kit asked to add 1 kg of sugar that I did not add. Thanks for the help!

The actual temperature was 70-80c because I measured the temperature from the bottom where it is warmer. But I did boil the water after I took the grains out. Boiled it for a minute or two, so what u think, does that kill the enzymes as well?

My malt was recommended to boil 80-85 c, 90 minutes and I did that. At the end I removed the malt grains and boiled the water quickly, like 2 minutes. Still risk of extracting the tannines? Or am I safe?

And I was thinking of adding some honey as well - can I do this when I boil the water?

I am doing a pilsener from Brewferms Golden Pilsener. I will add organic pilsener malt grains and some saaz hopps. So... I boil water and add how much malt grains? I'm thinking of using a malt-sock so boil it like a tea. How much grains and how long I boil it? I will do 20 litres total. I'm...

Thank's a lot, will follow your instructions! :mug: