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Hi folks! I have to bottle an Amarillo IPA next sunday, fermdented for 6 days at 18 °C and for 8 days at 9°C. to calculate the priming sugar what amount of residual CO2 I have to considerate? Thanks!

Hi guys! Sunday, I wont to brew a ESB, I know that I have to use the S04, becouse it's an English strain, but I have only two type of yeast a US05 and a Nottingham. I'm asking if also would be good using that strains and if yes which one? or do you think is better change a recipe instead...

Hi guys, I'm building a AutomatedEletricBIAB, I'm not sure what heater buy. there is a Incoloy 8ft LONG 2000 WATT http://www.ebay.co.uk/itm/HE9620-96-8ft-LONG-2000-WATT-2kW-DRY-WET-ROD-230v-HEATING-ELEMENT-UNIVERSAL-/141350363002?pt=UK_BOI_Restaurant_RL&hash=item20e9235f7a someone...

Hi guys, I wont to try a FWH in my next batch, but I didn't understand well how to do that in BIAB, when I have to put the hops in the kettle? After the mesh out? How long I have to leave the hops there? Until the water reach the boiling temp? For the IBU I've to calculate like 25min...

I saw this video that explains how to clarify the beer using edible gelatin, https://www.youtube.com/watch?v=2aExs2j1s3E I have a few doubts about this :pipe: 1. The beer if I cool it up to 1 degree, the yeast dies and the second fermentation in the bottle I need to put more yeast, no...