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Exactly. Why invade (which costs money) when you can bribe the top officials / pretend to be friends and rape the landscape ? Look at what they are doing in Africa to feed their population back home.

Switzerland is a neutral country. Except by accident (crossing a border with a tank by mistake) Switzerland has not participated in a war, nor invaded another country, since 1815. In fact, they set up a Cooperation Office in Afghanistan to help with humanitarian aid and gave +/- USD 30 million...

Modern German drinking songs:

It's currently in the fermenter. There were a couple of hiccups with the mash, mainly because the thermometer on the Posinelli is not accurate when the mash is being heated (must absorb heat from the surrounding metal). So we'll see what this one will come out as. There's some Krausen showing in...

Thanks !

Thanks !

The best way to bottle without getting an infection comes down to sanitizing your equipment and being careful when bottling. Some people like to use carbonation drops, putting one (or more) in each bottle prior to filling. Others mix priming sugar in with the beer in a separate vessel, and...

Rai has it live, so does Eurosport. Youtube shows only the highlights.

And I'm out of practice... malt went everywhere... had to grind an extra kilo to replace what was lost to the floor!

Well, I'm back brewing after a pause of 3 years! Last time I touched malt was 2018.... Feels good to be at it again! Plus, I have a brand new Posinelli mash tun! Today's brew is a Pale Ale... Ah the smell of mashing-in...

Have there been any explosions yet?

I have never used drops, but rather grams of priming sugar. I do not know what the ingredients of those drops actually is, I am guessing it is compressed dextrose. Normally, when you were bottling, you would be using 10 of the drops per 5 litres of beer. Using this tool: Beer Priming...

Looking at the description of Fox's Carbonation Drops, what I can find online is 80 drops = +/- 160g. So that's 2g of dextrose (?) per drop. Assuming these are simply compressed dextrose, you could exchange it gram for gram with regular dextrose. Since you know that you are inserting 1 drop per...

This might be of help to you, it includes links to carbonation calculators: 3 Methods For Carbonating A Homebrew Keg | E. C. Kraus

Welcome to the forum! I will second the idea of the filling wand.. makes like much easier.

Good choice OP. In general, the fewer transfers / new containers a beer touches the better (less chance of contamination with oxygen or other nasties).

Like already mentioned, it sounds like you have an air leak somewhere. Normally, I would also check the temperature of the fermenter. If it's low, then fementation will be slower or if it's too low it might not start at all. But as your SG is going down, it sounds more like a air leak.

I boil the priming sugar in 1 liter of water for a few minutes, dump that into the bottling bucket, then run the beer in out of the fermenter and make sure it gets well mixed (sometimes spin the bottling bucket around). Has taken the pain out of bottling.. Don't make the "syrup" too thick as it...

Just out of curiosity, what yeast did you pitch? Some additional research shows that says a fermenter can raise in temp from 5°C to 8°C during active fermentation: Controlling Fermentation Temperature - Brew Your Own Personally, I've never seen that big of a swing, but my fermenters tend to be...

That indeed is odd. The only thing you can do it let it ferment out and bottle it!