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CornyKegs 728
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  1. N

    Irish Red Ale: how much priming sugar?

    Dear all, I am going to bottle tomorrow an Irish Red Ale that I have just brewed. For the first time, I am going to use priming sugar (instead of carbonation drops). I am planing to use table sugar. My question is: how much sugar should I add? Or in other words, how many CO2 volumes do I want...
  2. N

    Beer with blueberries (and others)

    Hi all, I am planing to do a beer with berries (blueberries mostly, but some raspberries as well maybe), and saw a recipe where they do it with ~1/2 pils + 1/2 wheat malt, and then use Challenger as the only hop (and for bitterness only). I am having troubles to find Challenger. Any idea about...
  3. N

    Dry hop: before or after fermentation is over?

    I am finishing an IPA with dry hop (mosaic). Fermentation is almost over (still bubbling, but very slowly). Shall I wait until fermentation is completely over to dry hop or can I do it before? I have read different opinions on this in the forum and in books. So I am confused about what is best...
  4. N

    Temperature after bottling

    Hello all! I am brewing an IPA with late hop. It should be ready for bottling in one week from now. However, when bottling, I am wondering about at which temperature I should leave the bottles. On the one hand, I say to myself that the bottles should be at a temperature at which the yeast...
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