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Hey guys, getting ready to bottle but the recipe didn’t give any directions on this! I want to bottle prime with sugar. Any advice on which sugars and what quantity?

Thanks for the ideas. I used Belgian Ale Yeast #WLP550. Still bubbling away this morning... looks like it was just a stuck fermentation but weird how the carboy next to it has finished!

Got a stout on the go in 2 glass carboys. 3 weeks fermenting and looked finished - beautiful black colour. But... Yoday 1 of the carboys started bubbling away like crazy and has gone back to the brown colour it was before turning black. See left back right above. Any idea whats going on?

Think I’ll give it another week. Agree with you in racking - no sure Im convinced of the risk/reward payout!

I’m brewing an all grain Belgian Tripel. BIAB method. Hit my target SG, smells awesome & solid fermentation. It’s been in the fermenter for a week and plan to leave it there for one more to finish off. It’s very dense looking, completely opaque. It’s not really starting to clear and don’t...

I think if I start steeping I may as well go all grain, right? Funnily enough I’d actually used some malted barley extract in the Brown. Mouthfeel is actually alright, not thin at all. It’s just the head I’m having trouble with

#2 could be worth a shout - although I live in Australia so brewing in colder temperatures is a bit of a challenge ha ha!!

I’ve made a couple of extract brews and although they taste great. Original Bitter & Northern Brown Ale. HOWEVER... although they’ve carbonated with the right amount of fizz I was going for in each style, I get crappy head retention. I doubt it’s the bottles as I’ve tried a few types. I’ve...

Great advice guys, thanks! I think these are some good guidelines for my first attempt, then I should hopefully understand my ‘system’ with time. How do you go about measuring boil off when your contents are still in the pot?! I don’t have any internal measurement markers on mine...

I’m making the jump from malt extracts to BIAB and for my first brew I plan to keep it as easy as possible - full volume mash technique (no sparging) But I keep reading lots of conflicting info on how much water I should plan to use for my pre boil volume. If I’m following a ‘standard’ recipe...

I recently finished my first batch of Original Bitter and was really happy with how it turned out! I knew bottle conditioning would have an impact, but was pleasantly surprised at how much better it was vs prior going into the bottle. I keep seeing people on the forums saying the longer you...

Looks like this one splits opinion but suppose it won’t hurt to give it another shot!

Carb drops in swing tops. I did approx 30 bottles so only a couple have been affected. I can’t totally rule out forgetting to put drops in as I did all 30 bottles in one go!

Have been bottle carbonating a batch of Ordinary Bitter since around 4 weeks and 2-3 bottles didn’t carbonate. Any tips to avoid eating them. I guess maybe some extra yeast then sugars for carbonation, but I’m just concerned about bottle bombs!

Thanks for all the tips guys!

New to brewing and looking for some book recommendations. Nothing heavy, just simple please! • Types/styles and classification of beer • How to book - all grain brewing, basics on equipment etc • Beer history Thanks!

Bingo

Gotcha. What do you mean by purge with co2? I thought you could just throw them in!!

I’ve seen a lot online about racking my beer. Is this worthwhile? Seems to me the risk of oxidisation outweighs the benefits of a clearer drink... If you do rack, would you typically add the hops in the primary fermenting vessel or secondary?

I’m new to brewing and have just finished my first batch of Original Bitter, which turned out a treat! Next up is a Newcy Brown Ale, using liquid extract again. I want to try hopping this time and have some fuggles: 1. Should I dry hop or make a hop tea? 2. When should I add the hops? Thanks! Dan