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Ok I will barrel it. I used to use raw ingreadents years ago with a breing bucket and heater. This would drop down from 1040 to nearly 1000 and I would put it into the barrel then. Never had a problem getting it as low as 1005. Must be these kits don't go that low. Will leave it in a cold place...

No I didn't messure the SG before adding the sugar. I just wanted to increase the 4.3% to 5.5%. What I need help on now is. Do I leave it for another week to go down to 1008 (presently 1008). If I put it into the barrel what should I do as it is still fermenting very slowly. As above. . What...

I am well aware that extra sugar does not add body to beer or taste, but what he said was that after 5%, fermintation will stop regardless of how much sugar you use. "and you probably wont get much more fermentation below that" I also asked for recomendations as to what to do next by barreling...

Hi robsan77 Thanks for that. What you mean is that extra sugar will not make a very strong beer and there is a cut off point. You could not make 7%. This is probably what is happening and something is shutting down. The yeast is supposed to handle it. If I have this Bruepack that claims 4.3%...

Hi hade a brewpacks beer some time ago and I felt it could have been a bit stronger. This Time I added 1K sugar even though it said it didn't need it. After adding the sugar the SG came to 1046 which using on-line calculators came to 5.5%. Very strange! However these are the daily SG readings...

Hi Yes I realize that temperature and taking both readings are required, but if my start is 1046 and my finish is 1005 then according to the hydrometer it should be about 7.5%. One website says take (in this case) the (46 - 5) / 8 = 5.125. This is a long way away from 7.5%

Hi This is odd Hi I am getting very confused over SG readings. I wanted to find a calculator on the internet that gave a corrected SG for temperature. What I found is a lot of confusing calculations. I have an OG of 46. On the hydrometer this relates to 7.5% alcohol. If the fermentation is...

Hi I have just started a brew from Brupacks Fixby gold. This does not contain finings in the pack. I thought that that was essential. The brewery puts large it in then a further large amount (according yo Dave Line) before shipping it. Any thought on this and what would be the best to use. Also...

Thanks for that luckyeddie, and it dosn't cost much if you have lots of eggs. evanvine says Pressure and temp nothing to do with clearing. If the temperature is 18c, I have been told it can prevent it. Will have a bash with the eg white. Prefer the yoke anyway. Thanks. #

Ok Guys. I have to call time on this beer. Have got the temperature down but it is not making any attempt to clear. I think I need to let the presure out, open it up and try again withit. I have been told to use egg white. How much grams? we in england have small mediun and large egss. Don't...

Check out wez's blog he built a temp controller its quite intriguing Yes I found it. Totally over the top for me. I might make a wooden box with the bits attached. I am surprised that Wez didn't go the whole way. He could have put a pipe out and a nice hand pump on the outside, or is that going...

Thanks for that. Suppose if i let the pressure in the barrel out and use either / both of these methods and re-pressure it. It should be OK. My barrel is at about 17c / 18c which is causing the problem in the first place. If this method will force it to clear at these temperatures then I will do...

Hi I need this for the final stage in the pressure barrel. I can't get it to clear and it would also be good to have cool beer. How do I get to "Check out wez's blog he built a temp controller its quite intriguing"

Forgot to ask what would be a minimum temperature? :hmm:

The problem with that is the barrel will not fit in a fridge due to it's awkward design of plastic molded shelves. A small wooden crate lined with fiberglass for insulation might do the trick. It would be better if I could get a small fridge suitable though.

I struggle to keep my fermentation below 18c. having seen the effort 31bb3 went to to steam clean his bottles, I was wondering could I get the cooling mechanism out of an old fridge and make a box to keep the ambient temperature down? Has anyone experimented with this? :geek: :hmm:

2 doz bottles a week Have you got good medical insurance?

But beer and wine would not freeze because of the alcohol would it. Anti freeze for cars doesn’t.

The shop I go to has powder 'sodium metabisulphite' strong stuff if in hot water. But that steamer idea looks cool.

Yep I use these alot. It is malt extract not individual bags of grain lie that old tom cakston idea. It is a good beer. My only problem is I live in a warm flat and cant get the temprature down low enough to clear it. Currently 18c