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Hi, is this even if you have removed the grain? What if you bring it to the boil then cover it. Will that remove all possiblity of lactobacillus souring? Thanks

To the much more experienced and knowledgeable homebrewers out there. In an attempt to save a bit of time on Saturday brew days, what I've been doing recently is on a Friday night I've been getting up to the stage in the brewing process where I've mashed out (biab), sparged (I know it's not...

Non-scientific just observational. Compare the carbonation test bottle colour after 2 weeks again head space was much more than the filled high bottles. Tasted great still though And here is another filled high bottle (I think it's darkened slightly since bottling but the smell still popped 👌)...

Completely irrelevant to the overnight mash / high temp mash question but more to do with the actual beer and the NEIPA style and bottling. Here are two pictures of the same beer. The first being the last bottle filled about half way (maybe just over actually between 1/2 - 2/3) the other second...

It probably is still a no no to be fair however there are various reasons I've opted to do it this way which I won't bore you with and I've been getting decent results to be fair at the moment with not much yeast or trub in each bottle. What I do is tilt the FV back so most of the yeast is away...

I don't fine actually due to having Vege and vegan friends, but also I've never felt the need apart from kettle fining. I do like that you've combined the two and from trial and error come up with the best solution for you with syringing prefilled bottles.

Oh sh@t you're on to us 😲..... How ever I use it only as a comparative measure when filling different sized bottles. I agree working in grams is much easier.

Sorry another take on your question. Do you mean how much CO2 has been redissolved into the solution after being expelled by boiling the water, adding the sugar and creating the solution? If so how would I take this into account. How much CO2 does regular water have within it? Is this amount...

Hi Emma, I tend to just use one of the various calculators online to work that out for me; dependant on style norms for vol/co² and post fermentation temp. My go to one is home brew dad priming calculator as the amounts are slightly lower than others and I like to be conservative. My latest...

I've made a bitter to 1.8 vol co2 with 2g dextrose per bottle in January with verdant IPA yeast and that is still great. Tastes like a cask pint at that level 👌which was my aim. Also an Imperial stout to 2.1 vol co2 with 2.35g of dextrose per bottle and that's turned out my best beer to date...

I've created a spreadsheet now if you would like which calculates it for you 🤣

Sorry to admit this as I seem embarrassed now. I've measured samples (5-10) of each style of bottle I have and have calculated an average of how much is in each bottle based on this.

I'm just trying to think of ways to speed up my bottling but also be as accurate as I can be. At the moment I measure out dextrose to the nearest 0.01g of my calculated co2 vols for each bottle the day before bottling then cover the bottle with starsan soaked foil. I'm hoping with this syringe...

You're already too late I always overthink it and can't get out the rabbit hole 🤣

I actually did my calculations again I think it might actually be 1.83 us fluid ounces = 54.12 millilitres per 100g sugar (when it's fully dissolved). Can someone "more smarter than I" confirm this?

Would you weigh the solution before and after dissolving the sugar to divide it by amount of bottles or just rely on 100g sugar = 62ml increase in volume.

This is what I was thinking. However the calculation I see flying around everywhere is if you want 2.5g per bottle per 5ml syringe squirt and 40 bottles; 5ml*40 = 200ml and 2.5g/5 = 0.5 0.5*200 = 100g Sugar Or 2.5g*40 = 100g sugar Thus 100/200 * 5 =2.5g per bottle However should I be taken...

Hypothetically if I were to prime each bottle individually with a syringe 5ml for 2.5g per bottle would I take into account the solute displacement of the water? I.e. per 100g sugar there would be an increase of sugar ~62ml = so I start with 100g and 200ml however once dissolved the solution...

Bottles are now going into the conditioning chamber aka the Inkbird garage tub.

All bottled. Wish me luck. Hopefully we get no brown beer!