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Does anyone know of a uk site that sells star san (other than H +G as they're out of stock)?

I've got 50 330ml Budweiser bottles (American version) and I'm going to use them to carbonate to 3 vols/8.6 g sugar per 1litre (with a Chimay White in mind in the next couple of months) - I've concluded that there is less chance of smaller size standard bottles deteriorating (baring in mind a...

Good answer...but I'm afraid I co*ked-up as I meant a contact sanitiser that is no-rinse also :whistle:

Boring topic but what is the best contact steriliser...and with regards to the use of betadine 10%/videne what is the water dilution needed for effective contact sterilisation use? :hmm:

I've gone up to 10g sugar per 5ooml in the beginning.....what were your gushers primed on?

Many thanks Ericstd :thumb:

I must admit AM, the only time I've had exploders is when I brewed some Ginger beer that stuck at the base of the fermenter (an old plastic barrel), which I'd not racked for bottling - hence I ended up with a very lively bunch of bottles......never again! :roll: The other times I've managed up...

Hi, I've looked into this a bit more and it turns out that the standard 500ml glass beer bottle will hold 50psi which means that 2.5 atm (equivelent to 37.5 psi, with 6.05g of sugar/litre in 20c temperature) would be a reasonable break-off point for safety. Wheras, I presume that a smaller...

Hi, I'm into the 9th day of fermentation of my juiced 35Kg of apples (yealding 11 litres) and have added 15ml of honey 2 days ago (OG 1.042, SG 1.024 and racked and filtered once).My question is if I want to drink the cider in it's cloudy form (with no pectolase) will this affect the flavour...

An interesting note is that Brewferm recommend 10g sugar per litre with their 8% alcohol kits (strong pale ales and Abbey styles) and they're in the market for success :thumb:

I've just been downtown and I've seen a bottle of Schnider wheat beer - it's the only bottle conditioned wheat beer that I can find, and just to add to my first question does anyone know whether the yeast used for carbonation is different from the primary in this case?

I've found a nice looking american clone recipe of a Weihenstephaner hefe and I was thinking of using a Safbrew WB-06 yeast for this - has anyone used this with a successful funky flavour turnout (brewed at around 70-75 F)?

I think I'll go with a mix of Wez and Rabbie's take on this one - I'll carry on with 1tsp sugar per 500ml and try and use the more solid bottles and some smaller budweiser bottles (that seem to be stronger because of dimensions).Cheers guys :cheers:

WOW!! That's a Yeastie with it's own bus pass and full state pension! :rofl: :clap:

Thanks for the replies. The only problem is that I like belgians at about 2.7 psi, otherwise it doesn't give that authentic edge :roll: ....I think I'm doomed to a limit of 8mg/litre (according to Aussie brewers) as a safety limit. :roll: ?

I've been reviewing past brews and with some of the belgium ales I've made I've primed with 10gm sugar per litre and likewise with cider - am I pushing my luck with continuing this considering my use of recycled 500ml glass bottles? :roll: Ps I like plenty of fizz!

Thanks Dunfie :thumb: ,I'll read into that, that there is a strong possibility that a bottle of homebrew 5% or so will have viable yeast for a year at least :D

Hi, Just a matter I'm pondering on, but does anyone know how long a yeast will remain active in post-brew bottle storage with a temperature range between 5c - 24c .....for the suitability of cloning and in knowing when poor Yeastie is officially dead (I miss him already :grin: ).Thanks in advance.

Many thanks for the answers all - penny's beginning to drop! :thumb: