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I've just realised the massive difference between working in imperial and US measurements. US measurements make the beer look a great deal better

Thanks everyone, I've chucked the wheat and dextrose, like you said ong better to keep it simple. I've also shifted some of the hops around, gone with 30g boil and 20g @ 20. A floral/lemony sounds in the right ball park for what I'm after. I wanted a freshness of sorts to cut through the malt...

Nobody?

Hey everyone, I'm just about ready to make the transition from coopers cans to extract/partial mash (long time coming I know) and I could use some help if you don't mind. What I'm hoping for is a moderatley bitter english bitter, slightly sweet and slightly fruity with a good malty body and a...

I have a wide range of musical tastes and today its Daughtry followed by Black Stone Cherry, Hinder, or Shinedown

so did you pressure seal the keg and prime at the same time? Gow much did you prime? If you're in a corny I wouldn't worry now and force carb it instead

Congrats man, how long ago and in to what has it been kegged?

You could do but try not to complicate things too much too soon, you'd be best brewing something you know as a good control, I do it as follows: 1 gallon exactly the same as usual, 2 gallons with different yeasts but the same hops, 2 gallons with the same yeast but each with different hops...

If you're just testing 1 gallons are fine, thats what I use when experimenting. 4 pints are more than enough to know which one you like best :) - I take it you're using a wort you know well? What is it? Which yeasts are you thinking of using and what is your predicted ABV?

Well seeing as I've got a brew on the go that I'm used to I'm gonna give it a try, you might well convince me :)

It seems to get the last little bit done, if you know what I mean. Seven years doing it this way now, same results every time.

I wholeheartedly agree, there's a topic here I made about finding 2 year old beer and it being safe to drink (it, it was absolutely delicious actually). Well, I was sorting out the shed yesterday and wondering if there was anything left of an old keg I'd not seen for a while. When I found it...

I always rack to a secondary and can highly recommend it, especially for clearer beer. In my experience I've noticed you don't need finings provided that your conditioning and storage temps are good, you'll get really clear beer. However I also put this down to a rack the day before...

Well, I ended up using a level to slightly heap tablespoon, hope it works out ok

Hi all, I'm about 2 keg again for the first time in nearly 18 months and I've forgotten how much glucose to use, tablespoon, heaped tablespoon? Thanks for your assistance Silva

3 Weeks is the minimum to get the beer to an acceptable level in my experience, so you can have a couple but as above, put some aside for longer, I'd let those ones age at least another 4 weeks

I really like when Richard Cheese's version of Distubed's Down with The Sickness is playing in that movie, great scenes.

Sorry to hear the bad news, it must be pretty crap for you right now but take the positives from the posts above. Its far better for you to know you have it than not knowing and I'm sure you're in the best possible hands at the moment, you'll be fine.

Everyone else is looking at the woman, he's looking at the men

It'd be left sitting on the trub so wouldn't have a desirable flavour and it wouldn't be conditioned so it'd be flat and unclear and probably give you an upset stomach at some point. Not desirable traits in beer