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That is most instructive and helpful. All sorted for fining now I think !

Great. Will try that out. How much gelatin and how much water would you add to a secondary fermenter carrying 5 gallons of beer?

Thanks Sulli. So, from the YeastCalc it tells me my yeast viability is 10%. From Beersmith it tells me the viability is 23% (seems yeastcalc just steps down to 10 after about 3 months, while Beersmith has soem formula). Assuming we think the "real" viability is 20% (just used an average), I have...

I would like to buy a ready-made kegerator, or converted fridge/freezer which can store a CO2 cylinder and 1 corny (ball-lock). I don't see myself as being able to convert a fridge/freezer myself...! I see these for sale all over the place in the US, but nothing in the UK. The only solution...

Many thanks - I willl give the welding shops a buzz. I found that ebrew site pretty helpful - all questions seemingly answered.

Hi, I am using Beersmith 2.0 to design a hybrid recipe. I am stuck on the "yeast starter tool" section. I am using Wyeast 1007 (German Ale yeast) in a propogator pack (the small packs which have 25bn cells, designed for making a starter with). The manufacture date was 16 May 2011. On...

I live in Wimbledon in the UK, and want to buy a CO2 cylinder and regulator for attachment to a cornelius keg. I have no experience in this, and my local brew shop doesn't really get into the details of co2 cylinders etc (they sell hambleton bard cylinders but not regulated ones). I see some...

Thanks Audger, this is very helpful. It clears it all up for me. So, assuming I want to serve the beer at RT (which I probably won't in the end), I pressurize at 25+ PSI so that I get the correct volume CO2 for my temperature, then I put a long line on my keg so that the friction causes a...

Thanks for this. So, by looking at the charts it seems that in order to get good carbonation in the beer without putting a pressure of over 25psi onto it, you basically have to have a kegerator? Any pressurisation at 12psi must surely be happening at lower than room temperature?

I have brewed an ale (English Pale) and want to keg it. I am used to bottling, and have been working with volumes of C02 being equated to a specified weight of corn sugar for priming to a carb level representative of that style. How do I think about this in the context of kegging? Is there a...

I have just bought a second-hand corny fitted with a pressure guage, a dispensing tap, and the gassing procedure is through a Hambleton Bard CO2 cylinder. I have a few questions : I am told to follow these steps : 1 : Don't prime your beer. 2 : Transfer from secondary to sterlised keg 3...

Guys, you have made me feel a lot better about this. I tried real hard with this batch - hit my OG's and FG's perfectly, and then thought I had messed it all up. Will wait and try later.

So simply pour a cup into the top of the secondary fermenter, don't stir it or anything and it will just clean the beer? My point is that if I pour it straight into the top of the fermenter (right in the centre) how will the fining solution mix with the contents of the fermenter to ensure it...

Thanks Steve

Guys, this is a great thread. Brewing in the UK and have been using a pretty expensive US based label company - the designs and speed of the Beer Labelizer are awesome!

Hi. This might be a dumb question, but here goes anyway. We are told to make sure there is very little contact between your beer and oxygen after the yeast pitch phase. Once you have racked to a secondary fermenter, and taken care to do so without bubbles or aeration at all, how do you introduce...

I am going to do a batch this Saturday. I will probably start off at a slightly higher temperature at dough-in (say 70C or 158F) and then I will try to stir every 20 mins, hopefully not losing more than about 8F temperature through the mash. I will then try a batch sparge and will stir after...

I am finding my mash efficiency is not what it should be. I have a nicely insulated mash tun, and spend a lot of effort maintaining a perfectly constant temperature through the mash (I mash-in my ale at about 69deg C and get less than 1 degree temperature drop over the 90 minute mash). I have...

I bottled a batch of ale on Wednesday evening last week. My goal was to carbonate it to 2.3 volumes, and I used 137g table sugar boiled in 200ml water as a primer (for a 25 litre batch). I used a bottling bucket to get consistent priming through the batch. I opened a bottle on Sunday (4 days...

Great. It looks like there Is actually quite an active scene for this. Looking forward to getting involved. Now I just got to hope my beer is drinkable!