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Am about to brew a strong Belgian beer with a pre-hopped kit. I have bought some candi sugar. Should the candi sugar be boiled in water and added to the wort as a solution? Or should the blocks be simply thrown in as they are? Thanks in advance for any advice. Mark

Its only my second brew so I may be missing something. I brewed a Stout and bottled it. (Pre hopped kit Black Pearl - Irish Stout). Left it in the primary for three weeks as it took a while to get down to the correct final gravity. Both OG and FG hit what the instructions noted. Bottled the lot...

Just to throw my bit in... I have made three batches so far. None of them offered one bubble but they all ended up at a good FG. My worries about bubbles and the like are over.

Just filled 40 bottles with some Irish stout (I kegged my last, and first, batch). What signs should I keep an eye out for to satisfy myself that the beer is carbonating and aging? Mark

Patience really is the golden rule. I left the beast fermenting and 23 days after the wort began it is now at 1.009, just as the instructions said. Balls to 7 days, three weeks to a month has got to be the key. Just need to bottle it now... Thanks for the help... Mark

Just to post a result - I added some sugar, left it for a couple of days in a warmer room, recooled it and all was well.

I have brewed a pre-hopped extract stout. OG was 1.040 as per the instructions. Current G is 1.014. Instructions say 1.009 (and states 1 or 2 points either way is fine). Tomorrow it will have been in the primary for two weeks. I have tried to rouse the yeast cake but it has done nothing. I...

Right, thanks... that's all I needed. I'm gonna bin the sugar in the bottle technique and put the dissolved solution in the empty bottling bucket. Thanks.

I am soon to bottle my second brew. I've done all the searches and just have one niggle. I was going to simply put half a teaspoon of sugar direct in each bottle. I could be confident then that each bottle would carbonate. If I dilute the sugar and put it in my bottling bucket whilst...

I'll have a got at that as well. I suppose it's all about experimentation. Although I think I will bottle my next lot.

Thanks for the advice. My keg is plastic and does not have any inlet for some CO2. I will probably buy a new lid that allows me to inject CO2. The only thing is knowing when to put some in. Thanks.

I have brewed my first beer and am about two thirds of the way through the keg. It's a cheap, bottom of the range keg, that I had to cool by wrapping ice packs round it. But now it's flat. The CO2 that was naturally produced during conditioning is no longer presurising the keg enough to push...

Although a newbie here's my penny's worth (or should I say cent's worth)... my first and second brew did not produce one bubble in the air lock. They both ended up with with a nice FG reading and the first tasted good (not aged the second enough yet). Ignore the air lock and read this.

Although I am a newbie I feel for you. It took a good 3/4 weeks aging in the keg before I was happy with my brew.

What's the comments on kegging the beer to carbonate it and, when it's drinkable... bottle it. I suppose it would have to be drunk fast but what do you think??

In the end I put the keg in a big plastic bucket and filled it with ice and water. I replaced the ice when it melted. After about 24 hours the beer was still cloudy but tasted much better. Thanks

Thanks to all the help from the brewing community I have just enjoyed my first enjoyable pint of home brew. Yeah, it was a pre-hopped malt extract and, yeah, there was no fancy stuff, but what I'm drinking now tastes like angel's tears. The final thing that swayed the sweet pint was cooling...

All, thanks for the advice. I am using a pre-hopped extract bitter that should clear. I've put my keg in an ice bath for the night. I'll keep re-freshing the ice for a couple of days and see what happens. That glass of pale ale looks sweet. Good to see us brits have something to export that...

Long story short... my beer will not clear. Have a look here at a glass full. I've got the beer in a plastic keg in my kitchen. I think the reason may be that the aging temp is just too high. The location the Keg's in is about 20C. I've got some ideas having done some searching here but...

I'm near Manchester. I emailed Milton and they replied with the following: