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A potentially unusual problem... Over the hot period this summer I only had garage space to condition beer. We went away, and returned to these plastic bottles which were a little stuck to the cupboard shelf and gooey on the bottom. I assumed a bottle had exploded, but I'd hardly carbonated...

Thanks all. Had NEVER heard of a peltier, sounds handy for such a small thing. Just got an inkbird wired to heat belt, sitting inside the (also inkbird wired) fridge. I've decided to just fridge the IPA bottles at 8° for now as there's nowhere else for them to go. If the summer is hot enough...

I was all smug for having upped my PET bottle count to around 140. Meant I'd be able to crack on with a THIRD brew, whilst storing the first two to mature. Then I'd be in a cycle of only drinking brews that were ready, and never running out. This has all hit a bit of a hurdle now, with nowhere...

6 weeks maturing and haven't touched a single bottle. Half way to 12 weeks. In this heat. I deserve a bl00dy medal for this.

Just bottled this guy today, after 3.5 weeks in FV. 1060 down to 1007, so 7% ish. I had left a little extract in the bag to begin with, had trouble swishing all of it out so not quite the stated abv. The smell is bloody gorgeous. I drank the trial jar and honestly that wasn't half bad either...

I may have piddled myself re timing. I'm away during expected bottling period and forgot to check this...I'm certainly not rushing to get it done early, so will it be fine 26 days in FV, hopping at day 24? I could hop at day 17 but won't if it doesn't end up smelling very hoppy. Did I say hop...

I hope you've parted ways with this fool!

Brilliant, thanks. I'll sit it at 18-19° for 3 weeks anyway, low and slow. Hopefully that'll help pump the brakes

Reviving this thread for a simple question - what size FV did you guys use? They recommend 27L for all the knicker-twisting it'll do near the lid with so much krausen etc - will I get away with my standard 23L? I've only brewed this strength beer before once, but it was 9L so didn't matter. Thanks.

No tiiime! Haha. I'm in no rush, it'll still be summer come 13th August. In the UK I mean I ended up finding a crafty little permeable gift bag left over from our wedding a few years ago, washed and sanitised it, did a great job keeping all the byproducts away from the siphon. Glad we didn't...

Hi all, What temperatures are we looking at to prime and condition? I was thinking 3 weeks at 20° then 12 weeks at 12°, unless priming uses the lower temps suggested for first fermentation? Also can I be confident that having cold crashed at 3° for 2 days will be enough to have sent saaz hop...

Super, thanks very much. If worst comes to the worst I'll mitigate the type and quantity of fermentables by upping the temp a little.

Banging this one out, although I lacked instructions, so this thread has come in really useful. 500g light spray malt and 500g brewing sugar. Maybe lacking fermentables there, OG 1038. Supplied yeast has been used, pitched around 18° (I know, possibly too low) and set the stat to 15°, will see...

Thanks. It would never feel right bottling without priming, but then again there's a lot that doesn't feel right about the instructions I could find about this, via website and forums. 6g sugar probably advised per litre, but I don't like anything hellishly fizzy so will knock it down a bit.

Are we adding priming sugar when bottling? I was given a tin of this without instructions. Thanks.

Haha! Thanks, tenacity is the key. I mean it's not like the results are positively DISliked. Not a difficult thing to just drink the stuff and try again. Tenacity is totally the wrong word :)

Wow, much more sugar! I'm sure half a teaspoon per bottle added up to about 45g. Must. Leave. Instructions. Alone. To be fair I've just drunk the lager and given a few bottles to friends (SHAME ON ME!); I bought the kit under the impression that "pilsner" (the original Bavarian thing?) would...

Hi all, I tried priming a pilsner a while ago, which stated half a teaspoon of sugar per bottle or 85g for a pressure barrel. I took the boiled sugar solution route for bottling, and presumed 85g would do the trick, as it would for the barrel. However, 2 weeks at 20° (no joy) and then 3 weeks...

All super advice, thanks. Should have gone tubular I guess, the 60w bulbs should hopefully do the trick though on the thermostat. I think part of the issue was I'd cold crashed the wort before priming. The bottles fill the entire fridge with little space left, so the heat belt was battling...

I have just spotted a gap in the door seal actually, and managed to botch-rectify it. Now there's a hot water bottle in the base as well as the heat belt, so I'll see how long the belt can sustain the 19° we're up to over the next 24 hours. Ordered a mains-powered bulb socket and bulbs for a...