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My bottles now have a thick layer of yeast at bottom. However, despite priming I have seen no sign of secondary fermentation - unless I shake they look flat. Is that normal or should i expect it to get frothy during secondary ferment in bottle? Will be using a barrell as to secondary ferment...

Hello Just bottled up last night and wonder how long it takes for a bottle to clear e.g. sediment to drop to bottom? Also I didnt top em right up - some have a 2" gap to cap - will that effect the carbonation? cheers guys :cheers:

Hi Im brewing a kit called Scaddam (?) dark from Brupacks. I started on wed last week and the fermentation has stopped at 1019 so im going to give it a stir and see what happens - should i add more yeast now or wait? I have had the lid on tight with airlock and have now been told that the...

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aha good examples!

Im tempted to try the all grain. I see people saying that it is superior in quality to kits - why is that though? What makes the difference? :wha:

cheers

Hi All Ive just made up a Scammonden Dark kit. Ive left the fermentation bucket lid on - but not tightly just loose. Ive also taped up the hole in the lid with sellatape. Is this OK or should I be putting it on real tight. Last brew was ruined by an infection of some sort Cheers Neil

nah i ws thinking 3-3.5% cheers though :cheers:

Hi, I am looking for a lower ABV beer for everyday drinking - I go to the offie and all the bottled ales are 4.8%+. I like a strong beer or five, but not every night. I need a lower % brew in kit form or extract form to keep my liver in top notch condition. Any ideas?

H I have been fermenting Muntons Old Conkerwood for 8 days, its now at 1020 However, i tasted a bit just now and it is terrible - a very sharp vinegar type taste is it in infected or something? :o

cheers :cheers:

Hi, I have a barrell of beer that i barelled on 19/1 - i have worked my way through a fair bit even though it has only just cleared I have 20 pints left in there, but I need the barrell for another brew I havent admitted any air Can I bottle the rest from the barrell? Would I need to prime...

my barrell has been in a 18c room for few days for second fermentation - i have another room at 10c am i better off moving it to the cooler room to mature ( or is that too cold?) cheers :cheers:

Until I got into this homebrew lark, i used to goto the supermarket and buy 10 or so bottles of ale a week - 10 different bottles that is and i enjoyed the variety. I am sure many do this. So my question is: how do you old hands at homebrewing keep up the variety or do you just drink one beer...

i will take your advice, as soon as things are lively :cheers:

i guess the extra weeks take the edge of it, its certainly a bit ripe at the mo

hi how long do i have to leave in the keg before its drinkable? :roll:

righto. time to plan another brewday

all done, the keg is in a spot with 17c temp - how long shall i leave it before taking it somewhere cooler thanks again