Search results

Yeah as above, raise the temperature a little. Give it another week or two. I've had issues with slow carbonation before, usually with lagers though which will have less yeast in suspension. If it has carbed at least slightly, give it some more time. Perhaps you're at the threshold of alcohol...

Strange. How strong is the DIPA? Only other thing I can think of is if it were very strong, the yeast may have given up. Unlikely unless it's really strong though. 3g (table sugar) should be plenty for a 500ml bottle. If the carb drop is also "brewing sugar" I think you need slightly more but...

You can get 2/3g sugar satchets online for very cheap (bought a box of hundreds from eBay). Cheaper to buy a pack of sugar obviously but saves me time on bottling days (I prefer not to batch prime). 2g is perfect for 330mls, 3g for 500mls (assuming temp after fermentation is complete is room...

Storing it cold will help it clear but won't help with any carbonation issues. Do you know how much each drop weighs? I use 3g per 500ml bottle for 2.5 vols carbonation (this is APA / lager levels of fizz). You could open bottles, add more priming sugar, seal and store warm again. However, I...

It won't affect the final gravity, it will keep fermenting in the secondary container. However, most people would dry hop in the primary fermenter these days. No point moving it to a secondary container whilst it is still fermenting in my opinion. Even after fermenting I wouldn't move it to...

I read the TDS of 250 as being before going through the system (ie the starting point)? I think the GDP figure is for water at 20c. As water cools the holes in the membrane shrink and therefore the water passes more slowly.

I think it will depend on your water pressure firstly. I think if the water is very cold as it would be now, it will also be a lot slower. I recently got a 3 stage system (50gpd) and I only get 2.5l an hour at the moment. I just leave it on the day before and usually mix with tap unless making...

As above, a few days will be good

No problem fining in the primary. I use 1/4 teaspoon (powdered) gelatin per 10l. I don't stir, think you're risking oxidisation if you do. Boil 200ml water for 10 mins. Pour away all but 100 ml or so (guesstimate). Wait for water to cool a little (approx 80c or lower). Stir in gelatin and then...

I do enjoy a good German Pilsner. Pils malt, 10% Vienna or so, a little melanoidin. Hallertau mittelfruh up to 40 ibus. Does anyone know of a particularly good recipe book for German beers / lagers?

So your thinking is that, as opposed to an ale, the slower bottle conditioning time for a lager is leading to additional oxidisation, and hence the yeast? Interesting idea. Carbonation does certainly take longer for lagers in my experience. Would love to keg lagers, unfortunately just don't have...

Most people say you won't notice a difference, but I'm suspicious with a lager. Could be something else entirely of course, but I will change this for my next batch. Will lager for another month to see if it helps.

This is interesting. I have recently noticed some off flavours in pilsners I have made recently. There are so many variables that it could be, but I'm starting to think it likely could be related to moving back to table sugar instead of corn sugar (brewing sugar). I know a lot not people will...

Yes - London

Thanks Leon. I've found a few for about £50 new, but thought worth checking if anyone has something cheaper which is surplus to requirements. Mini keg Party Star DeluxeTap and CO2 Injector - Home Brew - Beer Making 5420069820169 | eBay Or Brew UK (but out of stock).

Thanks Leon, how much would you want for it?

Hi, anyone have a party star deluxe tap system for sale? Thanks

How come you suggest 5c? Isn't the recommended range for most lager yeasts like w34/70 around 10-12c? Is this your starting temp or actual fermentation temp?

I found the same, that I would get over and under carbonation with batch priming. I'm sure it can be done, but preferred not having to prepare an extra bottling bucket. I've recently bought some sugar sachets for bottling and found they're great for speeding up bottling. Got 35 bottles done in...

Yes true, quite close to your cascade smash. I do like the addition of crystal with the cascade. Quite partial to a Sierra Nevada and brew this one quite often. English IPA? 90% MO, 5% crystal, 5% wheat. Challenger to bitter to 45/50 IBUs. EKG and fuggles for late addition and a dry hop...