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I mean, it depends on the beer your making. Some stouts and such finish higher, but most ipa, pale ales etc finish around there yeah. 1010-1014. Any higher and I'd leave it another day or two. I add nutrients just half a tspoon to most of my beers lately, but that's more because I'm brewing a...

Beer enhancer is not only sugar. It's a mix between Dryed Malt Extract and sugar. It makes better beer than just using sugar. Those tincan kits say to add just sugar but beerenhancer gives the mix more malt. Best is just to add pure DME. I've done some kits with malt extract instead of sugar...

Also. Your FG being low has nothing to do with carbonation. If the beer is finished the sugar you add later for priming is a separate issue. I've done what must be like a 100 batches and most of them were around 120g sugar. Now I keg.

Lactose? The yeast doesn't eat lactose. You can use it to sweeten your beer. Mainly stouts really. In two weeks your beer should be finished. Gravity should be around 1010. 50g sugar is very very little. I wouldn't even use this amount on a lowly carbonated stout. Are you joking? Or maybe your...

If he's used the correct amount of sugar for carbonation he has nothing to worry about. It's really all about volume. If the beer is finished before priming with new sugar you know exactly how much carbonation you get. Bottle bombs are normally something that happens to brewers who don't wait...

Better? It's sugar. Both work. 50g is very little. How long do you wait until you bottle?

Just had a conversation about this with someone, check it out if you have other question :D https://www.thehomebrewforum.co.uk/threads/help-needed-carbonation-priming-question.86091/page-2#post-913852

What he said hehe. Good thing he said something, I haven't got a clue. Just said what I wanted at the homebrew store

It normally is, depending if you want the esters or not. I haven't got any experience with oslo yeast. Is it really a Kveik.?

Yes.

Avoid this next time by batch priming. 6g/liter sugar and you'll get plenty of fizz.

That is weird. You should see some activity by now.

Probably it then. Giving optimal work environment for the yeast is always good. Don't know about this Kveik, but I can see that you didn't underpitch. Nice and strong yeast and lots of it and plenty of o2.

Funny that it can finish that fast even at those temps. Haven't tried that Kveik myself. Interesting, thanks for sharing.

I didn't have one either in the beginning... Should be fine as long as youre careful :D just remember no splashing. I didn't know in the beginning. Just let it fall from one bucket to another, no biggie I thought. Big biggie

You'll see. 120g is enough. 80 is pushing lov carbed stout territory. Good luck. It's going to be fine. Hehe

Yeah table sugar is fine. 6g per litre is fine for most beers. Had the same issue early days with carbdrops. With the second barrel with the tap it's even easier. Just connect the wand to the tap. (if you don't have a bottling wand, get one. You'll thank me later)

Yeah, you just transfer the finished beer to a new bottling bucket. You add 6g/liter sugar to it. So say you've made 20liters of beer, take away the litre you loose when transferring off the yeast to the new bucket, boil some water and add ca 120g sugar. Then add the sugar water to the beer in...

I've made plenty of kits since I started brewing and I do agree with you for many of the kits, but there's also a brewer factor here. Temp control, cleanliness and of course patience. If you don't do allgrain, best bet is dry spray malt in my opinion. I've done plenty and no homebrew (can)...

Why not just batch prime? Less hassle.