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We did think of relieving the pressure manually too... so I think we will go with that.

It's the geordie Yorkshire bitter. No other reviews say it's meant to be sweet so we assumed is not meant to be. I think we'll pitch in the keg with half the yeast as we don't want to risk air contamination, thats the first thing I thought of. The taps high enough on the keg to not pull the...

Nobody? We're still a bit unsure what to do. Cheers

Hi guys I am asking this one on behalf of a friend...honest! I have never had this problem with my brews so I wanted to check on my advice to him. He has basically tested and found that his fermentation had stopped and remained stable and so kegged the beer. It was fermenting for 2 weeks and...

Local Polish shop, it was the Lowics brand.

Believe it or not, they have worked beautifully. I primed with 20ml. Its slightly lively, it fizzes just over the neck of the bottle but only a tad and nowhere near as bad as brothers always foams. The Strawberry is just right, rather than coming through thick and strong like a Fruli it's in...

Afternoon! So I'm Bottling a wheat beer today and it is going to be a Strawberry one. I chose to go with syrup and condition with it too. The bottle says 64g of sugar per 100ml and I have tested the flavour and need 50ml per 500ml bottle. That equates to 32g sugar. I normally prime with...

I was had the ingenius idea of making beer ice cubes so that I could chill a glass of beer without watering it down! Except when frozen beer melts, it tastes like absolute a*s! I would strongly recommend you skim that off and get rid.

No problem filling the FV halfway just be wary that if you (even though you already said you use demijohns) use a keg, that will also only be half full at the most. That just means you won't have any pressure to make the beer flow and will need to force carbonate it a bit to help it along...

Yeah I probably won't do it next time as KK does pull from the top of the keg anyway.

Thanks Rob, so I'm just opening it slightly enough to get a little hiss then shut off? If I get that then we're in business. Is there a rough time it would take to build up a little pressure? IE 24 hours, 1 week?

So I just kegged my Coopers English Bitter and I have some concerns. Firstly I cold crashed the wort for 24 hours before kegging to help with clarity. I added the right amount of sugar to the keg (King Keg with new cap and valve) and siphoned into it. Gave it a good swirl and returned it back...

I would expect you'd get better results dropping it in a dark ruby rather than a mild.

A friend of mine has been brewing for years and years and never had an infected beer and so I am going to take his advice, fill the bottles with normal tap water 24 hours before bottling and leave them. There is enough chlorine in the water to do the job.

Use boiling water to sterilise. fill a large bowl and put all removeable parts in that for 10 mins. Then put them all back on the barrel and quarter fill it, give it a good swill, leave a few mins then swill again. Do this a few times then cap on and let the steam do a bit of work too. Then just...

Boiling water only for me.

There is bacteria but hence the steeping/boiling up. You can follow the same routine that winemakers do when adding fruit to their wines. Some use a chemical that you add to the fruit which kills off all bacteria then you add it to the mix. I think I'll stay away from that though and go for...

Ah cheers Winelight, I just asked that again, ignore that.

Cheers guys, I think I'll leave these conditioning at 21c-ish until a couple of days before I want to drink them and then I'll put them in the conservatory to cool. Again though, I wouldn't want to cool them if they're supposed to be clear in the warmer conditioning stage...when should it...

Hi guys, 3rd time brewer 1st time poster. I have tried a couple of brews so far with a friend which were less than satisfactory, the first we tried was just whatever came with the brew buddy starter kit, that tunred out drinkable but with a definate homebrew taste. We then tried a Broon copy...