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Cheers. Think my next problem will be patients...

If your FG is around the 1.010, you could disolve the sugar in a small amount of water and bring to the boil and add the mix to your bucket before bottling. That way it doesn't matter what size bottles you use. My question was more to do with the FG being lower than expected. I'm not sure if...

Thanks. I'm really new to this so no mash involved, pre hopped kit. I did use wyeast 1214 instead of the yeast in the kit and used golden syrup rather than white sugar. Do I need to adjust the amount of priming sugar before bottling or should it carbonate anyway?

Hi I have a brewferm Belgian triple with a FG of 1.004. The OG was lower than expected at 1.054. It tastes good. Currently bulk conditioning. Is there anything I should do before bottling considering the low FG?

Hi folks. I have doubled up 2 Brewferm Old Bruin kits to make a 24 litre brew and used wyeast 1214 instead of the standard yeast (which is an absolute animal by the way) and golden syrup. OG was a bit under at 1.054, expected 1.060. I transfered it to a secondary fermenter so its about 23litres...

Hi folks. I have doubled up 2 Brewferm Old Bruin kits to make a 24 litre brew and used wyeast 1214 instead of the standard yeast (which is an absolute animal by the way) and golden syrup. OG was a bit under at 1.054, expected 1.060. I transfered it to a secondary fermenter so its about 23litres...

Would it be worth adding the sugar I missed in the beginning and leaving it some more?

Ok, it's been another week. Three all together. Gravity is still 1011. Did notice the odd bubble every once in a while... But very few and far between. Should I risk adding the additional 200g of sugar I forgot? Should I keg?

I read a thread where someone was reusing 750ml leffe bottles and corking rather than capping. After raiding our recycling box, which I might add hasn't been emptied since before Xmas before someone says I've got a problem... I found 24 of these bottles... Love leffe brune. Anyway, does anyone...

I was thinking about it... Clearer beer. But then people say your dont, your more likely to oxidize or introduce infection.

Well now I'm really confused...

Think I'll give it another week. Gravity was 1.011 today so it's going in the right direction. Tasted a bit like a weaker ruddles county. Thanks for the advice.

Well it's a good job someone does... I ain't got a clue...

Noticed a few bubbles today... Only one blow every half hour... I'll leave it a few more days. Thanks

If I leave it, will the sediment taint it?

Hmmm... I've just read the instructions that came with it. They are generic for different types of beer but I've just noticed... "For porter you will need to add an extra 200gms of sugar and you can also use dark dried malt" Do you think it's too late to add this now? If I was to add it...

OG 1043, currently 1012 corrected values. Just over 4%, target was 4.5%. Not sure on the yeast, it's a kit. Tastes ok. Only my 3rd try but this is the first time it doesn't taste like an obvious home brew. Think that was down to forking out for "Geordie beer enhancer" rather than using sugar...

I started a Burton bridge porter kit 8 days ago which bubbled like made for the first 3 days and then stopped. Current gravity reading is 1.012 and has been for 3 days. (Instructions say it should finish at 1.008) Will transferring to a secondary fermenter help bring it down further? Is it...

Yeah, they are pre boiled kits. The last one had a "tea bag" with hops in. I would like to try a proper brew from recipe when I know I have all the right kit and better technique

Temp control has been an issue also... Im struggling to get a constant temp and did notice that some times the brew was getting too cold and then at other times was too warm. May need to find somewhere better than under the kitchen table...