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Some only use table sugar for priming (cane) and there are priming calculators online that will give you an idea of how much to use. It's slightly less than corn sugar.

Color does not matter much to me. In a recipe calculator the SRM Morey comes up at 16 which is in the range for an English Brown Ale (northern). I'm more concerned about what sort of flavors to expect given the grains used. I don't expect to buy anything more because it would have to be...

I'm using the Munich more as an addition to the base but I think it might be better to use less of the special b. it's a very high percentage.

I've gathered some ingredients and aim to brew the following soon but would love some feedback on the recipe and what to expect. I started out thinking about a Nut Brown Ale and then deviated a bit based on what ingredients I had easy access to. This is a 3 gallon batch. OG should be around...

I'm still baffled as to why I still have a spongy looking krausen on top and very cloudy beer when all my previous batches had cleared by now - even IPA's have been more clear than this.

I do BIAB in a cooler. I just put a bag into the cooler and do my mash that way. I did change the spigot recently which made things a lot easier but am sticking with the bag. I get very good efficiency as well.

Can I cold crash beer that I intend to bottle? I figured that would kill the yeast.

I have a batch of ale in my newly set up fridge for fermenting and made a recipe I have done many times. However, this time the krausen has not settled and the beer is not clear and it's been two weeks in fermentation. I gave the carboy a swirl a few days ago to see if it would settle the top...

I have rehydrated yeast by putting into water that is about 70 degrees or so. I usually at just a touch of sugar to the water first and then let the yeast sink into the water on it's own rather that stirring it up. The sugar will get the yeast going so that you know it is active. I also have...

Easiest label removal I have found is to soak in oxyclean. Takes off labels and all residue.

I use English ale yeasts. Nottingham, West Yorkshire, and Yorkshire square. The only thing I have observed consistently is that well carbed beers are the worst with this issue.

My similar issue relates only to beers that are several months old. First few months they are carbonated nicely but then I get foam overs from many of them - but not all. It is not a final gravity issue for me as mine finish lower than recipes call for. It could be a slight sanitation issue...

I'd love to know why... am experiencing the same thing. Brewed a lot last fall/winter and stuff is foaming over when I pour into a glass. A few styles have been gushing more than others.

Lately, as in the past year, I have been doing 2.5 gallon batches by cutting recipes in half.

I ferment in the winter at between 66 and 68 whereas in the summer I generally can only keep it to about 68. In the winter, 68 is the temp of my house and I keep it near a wall where it can drop a little lower. In summer I ferment in a cooler filled with water up to the level that the beer is...

I have had a consistent issue with final gravities, though my beer tastes fine. I make mostly english style ales and I consistently get lower FG's than the recipe calls for. My starting gravities are nearly always spot on. My hydrometer checks out as accurate. Most of my ales are in the...

I bought Yorkshire Square because it's from my favorite brewery and reused it in a few different beers. Results tasted fine but the yeast tended to settle easily and I had to give the carbohydrate a shake a few times in the first weeks.

While my sanitizing is consistent I suppose it's always possible that something floated into the bottling bucket that evening. Any suggestions on salvaging the batch?

I have a batch that is doing a great fountain when I open them. It was definitely finished fermenting when I bottled it as the FG was spot on and it had been in the primary for at least 3 weeks. It's a nut brown ale that is not a particularly high gravity. So far I have tried two bottles and...

Really? ...cause I have had two batches that did that and neither tasted even slightly off. I just poured them quickly and lost a little as it flowed out of the glass, the head settled and the beer tasted great. I do have one batch that I just cracked open and it causes a fountain and while I...