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I always use carbonation drops for convenience. This is the first time I have used priming sugar so looking forward to seeing if it’s any better!

The label has brewing sugar on it- its by Young's i think. But is is white so i'm going to go with it being right. and i do not have time to go to the brew shop after work anyway :)

is priming sugar the same as brewing sugar? I have brewing sugar that i was going to use to prime a beer i am bottling tonight and hope it is the same!

I will have a look at this calculator- the volumes are something i am still trying to get the hang of. Thanks!

Hi- i like the sound of this beer, can i get the volumes of water you used?

Hello- I have asked before but can i ask if anyone have a tried and tested clone recipe for Beavertown Neck Oil?

It was at 20 degrees for the most part- I can’t cool my beer but it was certainly in the optimal range for the yeast. I measure with a hydrometer. Do you have a handy water calculator? I used the same volume I had with a previous brew- not the most scientific of ways to calculate volumes. I have...

I brewed AG Gamma Ray (see recipe) last week. I appear to have made an error in putting in too much water to start with- the OG was lower than it was meant to be. I added 500g of dry malt extract and got it up to 1.040. It is now at 1.020. This is very weak-would i get more activity if i added...

That weird flavour has not gone away yet- just tried it now and it’s still quite strong- is there anything else that it could be? An infection maybe?...

Its more a sickly sweet sharp green apple than red- from what i have read it is acetaldehyde and my solution is simply to leave it in the fermenter for an extended time for it to breakdown- that's correct yeah? It's a bit higher than mid 70s now, but i'll leave it to cool from now. it''s been in...

I have an issue with a saison i have brewed (8th July)- it has a sickly apple flavour to it. I have read that it is acetaldehyde. I still have it in the primary fermenter. It was mashed at 63 degrees. The gravity has hit its target- Target O.G.- 1.065 Actual G- 1.052 Target F.G.- 1.012...

Cleaned it out with boiling water and then warm water and detergent for a good bit last night- there was not *that* much gunk in it... Will be sure to get it proper sanitised next brew... Not even sure it it is the cause of my problems but i think it's prime suspect..!

I have had a bad run- lost 2 batches in a row and i have not lost one in a long time and never back-to-back! So i was thinking about what the issue could be and i've narrowed it down to either a scrape in the inside of my fermenter. Or the cleaning of my plate cooler- i immerse my plate cooler...

Island Lizard- I am doing BIAB- i mash and boil in the same vessel- then i put the wort through a plate cooler and directly into the fermenter. I boil the full volume and do not splarge usually. I usually squeeze the bag to get additional wort. My local shop double milled the grain to be sure...

I have brewed a saison and my OG is lower (1.052) than it should be according to the recipe (1.060). I take it i put in too much water? I've been struggling with finding out the amount of water to put in for the mash- is there any guides for this? Does anyone have any tips for getting this part...

There is no way to keep beer cooler without a fridge right? it's mostly not an issue as i live in ireland so heating the beer is the main issue for the majority of the year. switching to saison for the summer as the pale ales are out of the question! Been advised that these are handy-...

Do saison yeast require temperatures of 29 to 35 °C (84 to 95 °F)? That's very warm! will require extra heating.

I am interested if anyone has a form of temperature control for their fermenter that they could advise me about. I don't not have room for a fridge unfortunately... Are these Inkbirds any good? -...

I will not be able to control the temperature too much- i have a brew belt but i am out of the house most of the day..

You're clearly an advocate :) I don't mind spending the extra coin on liquid yeast if you're going to get a better beer. Do you have a tried and tested recipe you would recommend to get an idea of saisons for a beginner?