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Anyone know if it can still be checked. Thanks

Hi, When bottling and left for a few weeks. Maybe an odd question but rechecking ABV is it possible to do this from the bottled contents or would the carb just effect it to much? Thanks

Hi, Moving it to a cold place cleared it a bit but not as much as I'd of liked. The hop pellets have really clouded and changed the colour of the beer. I used a hop mesh bag but allot of the fine pellet bits escaped. I'm assuming with pellets this is normal. Just now wondering if I can use...

I have some 710ml larger bottles. Based on the above @ 7g can anyone please explain how to work out how much ml from the syringe I'd need to use per 710ml bottle? Thank you.

Going to put in the 50g of cascade today as everything has calmed down fermentation wise. Will a 19cmx20cm nylon hop bag be enough for the hops to do their thing? Just put them in and forget till bottling day right? Thanks

Ok. I'm going to give this ago. Thanks to all that have replied :) The cascade is added at the start or 9 days in ? And no harm just throwing them in rather than bagging ? Thanks

This is deffo something I will be looking into in the future. I'm really new to this so at the moment I'm just doing what allot of other people (from what I've seen) have done and just want to mix things up a bit to get a better result and then learn in the process. I like the idea of moving...

So if I go 20 litres. 1kg sugar and 500g DME or am I better off going 50/50 with those? If I add hops like the 50g cascade. I just throw them in a hop bag dip in starsan.. drain and throw them into the wart at the start ? or just throw in loose? I'll use the gervin yeast as thats what I have...

Hi, My next brew is going to be the Wilko Golden Ale can kit. Says the usual add 1kg of sugar. For a better pint would I be better off brewing it to the 20 litre mark and adding light spray malt? Or can I use Medium (as I have that already). Just wondering what sugars I can add to this that...

Thanks. Is there a reason to use Dextrose rather than Table sugar or is that just down to personal preference? Also, would the same dosing be applied to table sugar as you use with Dextrose?

When I get to bottling. Is it 4.6 grams of table sugar per litre of beer? Like good carb in my beer so was wondering what is a safe aim? Also I bottle from FV straight into bottle. What is the easiest way to get this into 22 litres of beer as previously I have used carb drops? Thanks

Going to ask some maybe stupid questions here. Does the water I use effect the end result? I'm not using tap water I'm using the 17p cheap bottled still water from tesco. With adding more fermentable stuff to the FV I'd have thought that the ABV would end higher than the 4.0% it's suppose to...

I am just been cautious because my last brew was a bit of a failure. It was the wilko sweet newkie brown. It ended up coming out at 2% instead of 4. But I pitched the gervin yeast at like 28c. :/ and just used 1kg brewing sugar. This time... Wilkos Dark Velvet Stout. 500g Brewing Sugar 500g...

Opened the lid and used a starsan sanitised just really weird how I'd not seen anything at all for a while then all of a sudden things happen. There are spots that just look like yeast that is floating and doing nothing. The rest has fallen. I've attached a pic. The flash of the camera makes it...

Been really new to brewing I'm finding a few bits a bit odd. So I have a Dark Velvet stout that has been brewing since 20th November. I know 6 days is not long.... I'm questi Pitching yeast at 19 and keeping temps between 18-21 and keeping between 19-21 more often than not. Activity seemed to...

SG: 1.34 FG: 1.20 1.84% :( ABV has come out low. So I guess the yeast pitching at those temps did do damage :( Thinking to just bottle a bit of it since it's my first brew and ditch the rest.

terrym, when you say to move the beer to a cooler place before you bottle to help the yeast to drop. Would it be ok to move it out into the stone outhouse. Temps there will be quite a bit cooler, or will that be to cool? Thanks

Thank you for replying :) Sure, I will go on your above reply. I used the Gervin English Ale Yeast as I was pretty much following someone I'd seen on youtube who explained that this yeast is very good. Pity on his video he never highlighted about the pitching temp. But hey-ho... lesson learned...

Thanks terrym. Yer I did read the instructions and misunderstood that you needed to actually pitch the yeast at the correct temp. I thought I just needed to place it in a cool area to get the temps to where they needed to be and then maintain the temp. I've not seen any activity from the brew...

Today temp has dropped to 24 and there is air lock activity. So fermenting seems to have started. Should I do anything or just leave it and let it do its thing ?