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I brewed a partial mash last year with a 2-year old Coopers can, fresh dry yeast and hop additions. While the beer was a LOT darker than expected it tasted perfectly fine.

I'm not so sure about that if the beer is cold crashed. I've used a med-low flocc yeast and CC'd to 0.5ºC even they form a pretty compact cake. The amount of stirring can be minimal, and instead rely more on time to allow even dispersal of the priming sugar. I usually wait a couple of hours...

I'm no expert but a pilsner is a lager, although I notice in the 2015 BJCP guidelines they're now actually called lagers and there appears to be only "German Pils" and a new category "NZ Pilsner" which get to be called pilsners. I tend to think of pilsners as simply hoppier lagers that have...

There's certainly nothing wrong with bottle priming, the only issue really being that you have limited control over the carbonation levels. Bulk-priming allows for more precise control. This may not be of much concern to many but there are those that do like to carbonate at levels applicable to...

Yes, bulk priming in the primary. Once you've done your d-rest- a couple of days, prime wait a couple of hours for the sugar solution to disperse and bottle. Hop residue and 'knackered yeast' is of no consequence over that short time.

Well, yes - it's tasteless because it is a lager! :laugh8: There's many different types of lager of course and to be called a lager generally just requires that it be fermented cold with a lager yeast strain, and then lagered... i.e. stored cold for an unacceptably long period of time! Some...

Bulk-priming in the primary FV is possible and something I've been doing for a while now. However, I cold-crash my brews and most often use high-flocculating yeast strains. Under these circumstances the method works very well. The sugar is dissolved in boiled water, poured and gently stirred...

+1 Inkbird ITC-308 WiFi

well, yes thats true enough. I've brewed my share of Belgians in the past but using 15% candi sugar is a whole lot different to the outcome you can expect when brewing a comparitively low ABV beer with what would amount to around 40% sugar in a typical kit n kilo brew.

Hang on... are we talking about brewing with sugar or priming with sugar? :confused.:

M36 has become my go-to sub for S-04 - usually use it for English styles. But for others, APA's etc I like Notty - which seems like it's pretty much identical to CN36 - short lag, vigorous ferment and very-high flocculation. Also the same temp range 10 - 25ºC. Working at low temps makes it...

It was actually US-05 I discarded in favour of Nottingham. I wonder if you did the same with Cn36?

Cheers. I just read through the spec sheet... it sounds a LOT like Nottingham!

I can't get that strain in this part of the world but it does sound a lot like Mangrove Jacks M36 "Liberty Bell" which I use often. It too forms a cake which closely resembles a thick sticky clay.

I work with Beersmith which essentially calculates dissolved CO2 and priming in the same way. Usually works out well enough. Yeah, I'm certainly no expert on this particular topic but I did think if there was no food then there's surely no activity. One thing I had read somewhere was the yeast...

You'd actually be far better off to not use sugar at all. You'll get a much better beer if you use malt extract instead.

Way back in the 80's 'twang' was a general term that described what most extract homebrew tasted like. It was the thing that gave homebrew a bad reputation and really, for us kids back then it was more about brewing cheap alcohol rather then quality beer. I recall using a 1.5kg can of LME ...

There's always dissolved CO2 in the beer post fermentation, the quantity of which depends largely on the fermentation temperature. Most priming calculators take into account the dissolved CO2 already in the beer. Where it get's a little uncertain is when a beer is cold-crashed. It's not...

This kinda highlights a notable difference between English carbonation preferences and that of others. On another forum (Australian) that I participate in you're more likely to see 1tsp / 500ml recommended. I usually opt for somehwere in the middle, i.e. 1tsp / 4.5g sugar cube) in a 750ml bottle.

I don't know anyone who racks to a secondary anymore - except when bulk priming, and I don't even think it's necessary then. Many years ago it used to be usual practice but these days it's generally considered an unnecessary risk, though having said that, I do remember when I used to do it...