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What sugar are you using? https://www.brewersfriend.com/beer-priming-calculator/ Here's a calculator. Choose your batch size how many vols of carbonation you want etc and it will tell you how much of various sugars to put in.

We all start somewhere! It's difficult to completely ruin a batch I find. Touch wood but I've never had to throw a batch out. I have had to drink some absolute sh*te though haha.

Yeah Ekuanot is up there with my favourites too. Made some lovely beers with it.

Yes the sugar will turn to alcohol and co2, there will be no sweet taste at all in a couple of weeks. I have heard of people using that open/reseal technique but never tried it myself. I'd probably leave it over carbonated myself

It's not ruined, it might be highly carbonated though. What I used to do was get a 1L stein and tip my overcarbed beer into there, that way the head has somewhere to go and you don't lose it all over the work surface.

Here's a pretty picture of my Belgian Pale Ale. I was trying not to drink in the week this week but having this on tap makes that almost impossible. Had a bit of a nightmare with my Huell Melon Vienna Lager. I think I overfilled the keg. I might cut down one of my gas posts (the part that goes...

I tried that and it shot a continuous jet of foam from the post everywhere. I've managed to get a new post on now but that was a messy adventure.

I think my fermentation keg gas post output is blocked with crud! There's fermentation material in the lines leading from the keg, the prv was off gassing and the valve was at the top of its range. Tried pulling the prv and it gasses a massive amount then blows fermentation crud everywhere...

No debris really, this isn't a highly hopped beer so very little hop debris, there was some floating cold break protein material but that had dropped out by the time I took my sample. I can't see that it would be responsible for that much of a difference. I am open to it being a measurement...

Ok, I will try that next time. Although in my case I whirlpool, so the pump has been mixing the wort (taking wort from the bottom and transferring it back to the top) for 20-30 minutes previously so I'm unsure if the sugar can sink that quickly?

It's just before I transfer to the jerry can, which is transferred to the fermentation vessel once cool. Are you saying there will be a change in gravity between those 2 points (apart from the cooling effect)?

I use Robobrew and I no chill, so prior to transferring to the jerry can I run the tap a few times into a jug and empty it back in the top, then collect a couple of hundred ml, transfer that to a graduated cylinder to cool to 20c at which point I take my reading.

My last crush was anything but fine, I was actually worried that it was going to negatively affect my brew because I still had full husks in there, but I rubbed together them in my hand they would fall apart. I'll try a higher BH efficiency setting, test my equipment and check the equipment...

Alibaba bottles

Here's an option... (Edit: link in next post)

The Belgian Pale I brewed above is really enjoyable. It's nice to have something yeast forward for me. Usually I aim for hop or malt forward beers. I was going to brew something hoppy to start working on my hop stocks but last night I changed my mind and threw together this SMaSH: Huell Melon...

In water it's 1.000

I keep overshooting my OG by quite a lot. I use Beersmith (Robobrew equipment profile) and I usually keep the BH efficiency at the standard 72%, it used to get me close enough so never bothered changing it but recently I am a fair few points over. For example, my last 2 brews were OG estimated...

For some reason the floating ball kept getting stuck and sitting on top of the beer pulling in co2 and foam. After opening my pressure fermenter and my once-oxygen-free beer multiple times I ended up tying a SS washer to it and that seemed to do the trick. I do lose some beer at the bottom too...

Anyone make their own vinegar? I bought some fresh apple cider vinegar with the mother in a while back, I am making cider so decided to sacrifice a couple litres for vinegar. I made cider with store bought juice (8 litres apple, 2 litres mango and peach) then siphoned a couple of litres off...