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It's an ale I've made before, I don't really know what style it is but it's the same colour as speckled hen, slightly stronger and hoppier. And it isn't 'thin' like SH. Not sure what means the beer is! Last time I used carb drops, so I didn't have to measure.

This is a stronger beer than I have previously made from the same recipe based on the hydrometer readings, so if my extraction hasn't improved where does the extra ABV come from? I'm not including any in bottle ferm in my working out!

Could you please explain 'volumes of carbonation'?

That's good news... My satellite dish sparging device is working wonders. I'll post a pic! So how do I work out the actual ABV? Cask condition and FG upon bottling?

Hello everyone. I have worked out the ABV on my latest invention to be 5.9pc. then I bottled, with about 5g brewing sugar in each 500ml bottle. Does that change my ABV? And, as an aside, this is a higher ABV than usual... Does that mean my extraction has improved? Thanks in advance!

I've got Amazon and Netflix but I've also got Sonos and I'm a stay at home dad so I'm largely teaching toddlers how to rock the **** out. And make beer/cut logs/wash up/laundry/collect towels/herd cats/put away a thousand shoes/mop ect

This is the recipe as given by Brewdog to the author Euan furguson

500ml. I have in the past used 1 corn drop, and found beer a bit flat, so I used 10g this time around.

So maybe more patience was required on my part? Completely agree I had assumed it was sugar that hadn't dissolved, maybe the yeast lacked nutrient and that is what was visible?

I saw a video recently that explained the the layer of Co2 on top of the fermenting wort protects it from airborne bacteria and yeasts. I have a toddler so I use an airlock!

I recently fermented a pale ale for three weeks at 18 degrees C. I bottled it with about 10g brewing sugar in each bottle. it was all ok until I noticed a week into bottling the sugar was just swirling around the bottom of the bottle and there was very little yeast deposit in the bottle...

No I didn't take a hydrometer reading. It's about 18.5 C where they are.

I've got two 23 litre ferms going at the mo. One was pitched on the 7th of this month, so 22 days ago. It's still bubbling, which seems a long time. The other slightly longer. It too still burps a bit. Should I be worried and bottling anyway?

Very cool. Did you make the dark beers? I like the Carlsberg stem glass

I have to say Barley Rubble- I'm just waiting for my first AG to condition... The first try might have to be a litre in one of those!

Check out that half pint Nonic! Been a few years since I saw one of those. I like the dimpled ones but I prefer pints with no handles

Yes I do! That's the stuff

Much smaller! I've drunk Kwak in Belgium out of one of those, it tastes of cherries if I remember rightly. Long time ago! Time I went back really! Beer tour

Not sure a out the science of that but I'm happy to try.