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I see, so does this make a corny not particularly suitable for ale then? Won't that produce carbonated/overly carbonated ale?

I'm going to do a brew soon, treating the tap water with campden tablets. Is it best to treat the water and leave for a while before brewing with it? If so, then for how long? Thanks.

In a corny keg, will the secondary fermentation be enough to draw the ale off from a corny keg like it does in a pressure barrel?

Having a few pints of my Geordie Winter warmer, brewed with 50% brewing sugar and 50% medium spray malt, very Hobgoblin like. Would definitely brew this again. Might try 1kg of sugar and dark malt next time with gervin yeast for some proper full throttle action.

I do two weeks primary, then into the barrel. I leave the barrel at room temp. I leave the last inch or so in the fermenter so that the sediment doesn't get into the barrel as that's what makes it cloudy.

Just wait for the pubs to re-open.

So it's Monday, been over the two week mark, gravity the same so I barreled it. What I did this time round was I didn't barrel the entire lot, I left the amount which the yeast trap sits in, leaving the sediment behind. In the second photo it shows the separation of the ale and sediment when...

In that case, perhaps it gets a bit stronger during secondary fermentation?

So, two weeks later and the gravity is measuring 1.014. I don't know what's going on, but the brew I did before this (Geordie) finished a bit high. Hmmmm, weird, I just can't get them down into the yellow lately. Temp too high? I'm pitching at about 21-22.

Thanks for the tips guys, gives me something to look for.

Hello all. I've never bottled before and would like to bottle a few from each batch. Question is, which is the type of capper to go for? I assume I can recap Bishops Finger/Hobgoblin bottles? I don't have any bottles, so in between brews may pick up a few of those and keep the bottles behind...

If you want is a warm room, after using the foil backed kingspan, consider using plasterboard instead of ply. Use the plasterboard which has 25mm foil backed insulation backing onto it, this will bridge the timbers giving a proper thermally warm room.

So, I'm getting near to the end of the barrel of this brew. Would I brew this again? A big yes I would. As I near the end of the barrel it's getting more pub like, with a good comparison to an Abbott. And I've not had to give it any more CO2 at all much to my surprise. Interestingly with this...

I tend to soak everything in Milton for a while then a good rinse, just before using.

Randomly I've just started buying that for my Delonghi Espresso maker. I grind the bean as fine as I can and have a double shot and a top up to make americano.

asad1

Thanks, will certainly give campden a try with tap water and see what happens.

Speaking of ****ies, I had a really really strange dream last night that Kelly Brook was my girlfriend.

The part highlighted, the beer will have some of us do that anyway......

Regarding temperature control, I've got good stable temperature control from using a large bucket like those builders buckets you can get in wickes or B&Q, I put the FV in that, fill the bucket with water and use an aquarium heater. I've got a stable 21c all the time.