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I can find out about all the pressures and temps i should use but for how long?

looking to make my all grain bitter a little sweeter any ideas?

Further to my bad taste post.... The over hopping sounds like a very good cause, i had a pint in my local the other night and it had the sour taste but it was no where near as strong. I used 2 1/2 oz of fuggles hops ans 1/2 oz of bramling cross hops both whole and both in the boil for...

All of my brews seam to come out tasting very sour/bitter you can also smell this taste if that make sence. I have followed advice on brewing times, i am keeping the brew at 20c (sorry) during fermentation and using brewers yeast, mashing at 66c and using whole hops, added once the wort is...

For bitters what would be the rule of thumb length of time for each process? Primary fermentation Secondary and conditioning in kegs.

With co2 forced carbonations do i still need to add the priming sugar? What are the basic steps to complete this process? Thanks for your help.

My brew now has small white bits floating at the top, is this infected? :(

What should my all grain bitter smell like during fermentation??

Once i have got my wort cool and fermentation is under way, when is it time to keg/bottle? Some people say ferment for a number of days or when it reaches a gravity and then transfer from the sediment and leave for 21days before bottling? what is the rule of thumb for lagers?