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Made a bitter with OG 1.038 and IBU 30 I used about 10% dark crystal and a touch of brown + Black ( 50g). Fermented with Windsor down to 1.016. It tasted watery in the primary so i kegged to see if that was better but it is still very watery. i know the abv is very low around 3% instead of...

Kolsch is fermented in the 60s and then when complete it should be largered in a secondary, keg or even in the bottle.

Kolsch should largered ie cold stored for at least a month.

You will notice the bottles becoming over carbonated before you have explosions. Try one very week or so to be sure. Every brides dream; a bottle of suspicious home brew! ;)

I've had hot side aeration. Its not a myth. Admittedly I did pour my wort into the kettle in one go. Here's a myth: Any off flavours will go away with long enough ageing. wasted a lot of time bottling beer I knew was dodgy.

Apparently Mauribrew dry ale yeast can handle temperatures up to 30c not sure i believe it but could be fine up to the mid 20s.

Turned out fine. How about that?

I got the train down last month, the best beer i had was in Euston Tap. It has a mix of british and American. Its very central and has about 20 beers on tap. I'm sure there are more interesting and traditional places though. Bit controversial but I'd say avoid Kernel brewery at all cost. Its...

What happens when the PH gets too low?

I wonder if i steeped in too little water after rereading brewing classic styles it recommends steeping a pound per gallon.

Its not that i don't like beers with dark malts, I do. Its that something has gone wrong. There should be no need to age a stout or porter to make it drinkable.

1. export stout 2. brown porter (jamils recipe) 3. Brown ale(lil'sparkys recipe) 4. robust porter (jamils recipe) My last brew I steeped 300g of chocolate malt, 230g of black malt and 450g of crystal in about 2l of water at 160f.

Had my last 4 brews using dark grains turn out astringent or tannic (not sure which) Here is what I've tried. First 2 that went wrong I had miss read my water software and added some acid I supposed this was the problem and adjusted for the next brew(brown ale). This too was a bit astringent...

what about making a caramel or other cooked sugar.

I have no idea, sorry. I need to get better at keeping records.

I definitely don't like infected beers.

Is it finished fermentation?:)

I know what you mean but I don't want to waste time and energy, also I'm a little worried about putting dodgy beer through my keg system.

Interesting is that the same as campden tablets. I reckon i might have the keg finished by next week. Would it be worth putting campden tabs in the keg?