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Hi I put about 80-100g in. My barrel has a gauge which does help, but there is a release valve if it gets too high. It shouldn’t matter too much. You use co2 anyway, and it is nice to keep the real ale live over the period naturally.

Hi I know I should have two presure barrels so one is conditioning while the other is in use/ But 6 to 8 weeks to clear is rediculas. Does the presure in the barrel slow this down? it is fermenting at 8PPI. Can I put more yeast in at the start? I have an old book from David Line's. In it he...

Sounds like someone needs there own topic here ?????

Hi Thanks for this. I have checked the shop and it is one bottle mixed. the barrel is a hambleton bard beer sphere with a tube inside and a float so the beer is taken from the top. Is there an ideal pressure for this please.

Hi. I get mixed answers for this. Should I put no presure in the barrel to start with as I have added sugar and see how much it rises to. Then keep it toped up. But what is the ideal presure to keep it at. Desmond.

Hi thanks for that last post. I but 1k sugar in with it. I did not check the gravity as I asumed it was ok. Have been strugling to keep the temprature between 18 - 20c I sarted this on the 9th and 9 days later it is close to 1.015. This is slow. Woulsd a stir of it make any difrence? Any way...

from pjbiker Then just get 2x CO2 and not N2, with a standard CO2 regulator Is this not defeating the object here. What I wanted was both Co2 and N2. I was wondering if the bottles would empty together and other problems. You are sugesting just to use two Co2 and not N2 Is this because N2 is...

Ok but my supplier does this as two seperate cylinders. Don't have the expertise to go it alone. I live in York UK and would need a supplier plus help. Desmond.

Yes I have used this before. It was called brewing flour but you can get a liquid concentrate. Desmond.

A cup is an american mesure. in cooking it is somewhere between 225 and 235 milileters/grams. Desmond.

Hi I was thinking of going up market with my presure barrel. For £40 I can get a Co2 and Nitrogen cylinders. The whole kit includes 2 full bottles. Are there any pit falls that I might find. Two that comes to mind is the percentage of the mix and getting it right. Is this controled and would I...

Hi it is not the sorbite that is the problem. I added Chitosan/Chitine finnings to warm water and it turned into a white. Lokked a bit like adding milk. Has it solidified and no longer any good?

Hi I am in the final stage of making a red wine. I needed to add the finings and mix in well BUT. Recipie calls for getting a glass of warm water and mixing in the Potassium Sorbate. I thought as I needed to add the finings as well I could simply add the finings to the water mix in and throw the...

Hi thanks for your support. I used to brew years ago and stop for a long period of time. It was my opinion if you kept things clean and sterile it should be impossible for anything to go wrong. I was unhapy about the temperature range of 18 -20. This is to narrow evwn for a heater. I was told by...

Sorry one other thing. Re: your 5K sugar info. there must be a top limit. 5 kilo would be to alcaholic for the yeast. What would a typicla beer yeast take. internet websites say 6% max.

Ok. The only problem is that I did an SG test 24 hours ago and it was at the 1026 mark so hasent moved. Bubbles are rising though. The beer does not say add any sugar which I thought was odd as all others I have used require some sugar. The kit says Aprox 4.5% ABV. Is it possible that a...

The kit is a Woodforde Norfolk NOG Previouse kits required a kilo of sugar. This one didn't. It apears to be still fermenting but has slowed down and hydrometer is still at 26. But yeast is working maybe it is slowing down. Can I add a wine yeast to this even though it won't taste as good...