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@Pezza24 I assume that you can see a settled yeast layer on the bottom of the bottles. If there is, I would gently roll the bottles on their sides, not shake, to resuspend the yeast, then keep them at above 18*C for a further two weeks. If that doesn't work when the two weeks is up, the most...

Like this https://www.thehomebrewforum.co.uk/threads/how-to-set-up-a-water-bath-for-your-fv.66407/

In theory that's correct. However the reality is that the demand has already been projected, but the vast infrastructure, at all levels of power generation and distribution required to support it, potentially affecting every road and household in the country and more besides, has not been...

Most of what you have said is right. If you use the 1.8kg kitcan, 1 kg DME, 250g Golden Syrup and 120g Dark Muscavado sugar and brew to 18.5 litres it will produce a beer of just over 5.5%. If you substitute the some of the DME with golden syrup, gm for gm, it will be about the same but...

Following may answer some of your questions. My rule of thumb is the longer I leave a batch of beer after a the fermentation has definitely finished, the clearer the beer will be and that means less yeast in the bottles. So irrespective of how much priming sugar there is in there it will take...

If you are dunking a fish tank heater into your beer to keep it warm, my view is it is not a good idea, since the hot heater surface tends to degrade the beer and yeast within it. Better use a fish tank heater in a water bath as in this link...

Wot he said

Any old fridge will do if you are only heating your FV, it doesn't have to be working. You could then use that with a temperature controlled heat belt or heat pad. An old fridge will have enough inbuilt insulation to maintain the internal temperature, just like it does in reverse when it keeps...

When I used repurposed minikegs I used no more than 15g of sugar for priming which was enough to dispense all of my beer.

If you have flat beer the causes are simple to identify - there is not enough priming sugar for the required level of carbing - not warm enough for the yeast to work - not enough time given for the level of residual yeast in the bottle to work on the priming sugar at the carbing temperature - no...

I put bottles on their side and gently roll them about until the sugar has become dissolved, in the hope that this will minimise air getting into the beer. Whether it makes any difference or not I have no idea. However its less important with the PET bottles I use because I squeeze nearly all...

Try this https://www.thehomebrewforum.co.uk/threads/how-to-measure-specific-gravity-using-a-homebrew-hydrometer.60895/ If your Wilko Hydrometer is like this https://www.wilko.com/en-uk/wilko-floating-hydrometer-for-wine-beer/p/0022575 from looking at the picture and what you have said you have a...

If its a cheap 1.5kg kit and a 1kg bag of table sugar you brewed to 23 litres you get what you deserve. If its a bigger one can with extra DME, less than 50% sugar, perhaps a grain steep or even a minimash and certainly extra hops and maybe brewed short, that's completely different. However...

My take...adding say 250ml of water and 400g sugar to approx 23 litres dilutes your wine by approx 500ml, say 2%. so will reduce the potential ABV by approx 2%. (So in round numbers if it was going to be 10% it will now be reduced by 0.2% to approx 9.8%.) However if all of the 400g sugar...

Spot on. There comes a point in time where you have heard enough of 'Nodday' and the lads belting out the same song. I reached that point years ago, along with Roy Wood et al "I Wish It Could be Christmas Everyday", which I think is most people's nightmare.

Gently turning the bottles to resuspend the yeast and leaving for another two weeks and then try again would, for me, be the easiest option. Arguably the extra two weeks count as conditioning. But if you believe you need to intervene at any stage you just have to do it, but frankly I wouldnt...

My take... as beer is forced through the constriction of the dispensing tap the pressure drop instantly and that allows CO2 to come out of solution. So the carbonation effect is in part lost. That's why you get mostly foam when the back pressure is high. Low temperature will however keep more...

Brewing sugar and maltodextrin are not the same thing. Brewing sugar or dextrose or corn sugar will completely ferment out and will add alcohol but no body to your beer. Maltodextrin is supposed to add body but is basically unfermentable. Brewing sugar is usually readily available from home brew...

Our economy is consumer driven. Example 30 years ago there were few SUV type cars. Now most (?) vehicles sold fit somewhere in that category. Why?, Because people like the look of them and so go out and buy them. If people hadn't wanted to buy them they would not have been the success they have...

It good to know my message is clear then and apparently more or less consistent in these old posts all of which I had forgotten athumb.. Its worrying though that I have someone keeping a log of what I have said. ashock1