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oh ok, thanks. And yes, is a doddle, just finguring out what the specific additives do was hard. And yes, degassing does come in the instructions, except I dont think that's what they call it?

"degas" That's done at which point?

I got a wine kit delivered but it arrived open and the Kieselsol, Chitosan and Stabliser had fallen out. Company who I bought it from were sound enough to send another kit. So now I have two kits but only one set of Kieselsol, Chitosan and Stabliser. Can I buy those separately anywhere? (I'm in...

This is the profile of the water that's fed to my home. Calcium: 20.00 ppm Sulfate: 35.00 ppm Magnesium: 1.50 ppm Chloride: 25.00 ppm Sodium: 12.00 ppm Bicarbonate: 32.00 ppm PH: 6.80

Terrym; the only reason I'd add it is to this beer, to salvage it, I wound't normally do it.

Still in fermenter, I dont have any yeast nutrient, can I use the kind you'd get in a bakery section of does it need to be special? Or would adding more yeast help to devolve the campden smell ? I'm in Ireland, Dublin, tap water tastes fine but I can get profile from water works website and...

My water is fine as far as I know, comes for a good clean source. TBH I do feel it's the campden, I just use to sterilize but I think I just forgot the amount I needed to use or else had it wrong from early. Over worrying about infected beer has me overloading. Is there any merit to added...

I actually added gypsum to this brew too, do get more of the hops taste to come out, could this be why it's extra bad?

ok, that's sound about right, I think it's the only thing I've changed. Is there ay way to save current brew? Honestly it stinks and I'd prefer not to bin. Think I used even more campden than usual this time!

Temp is 19-20, pretty much constant. Last like 6 brews are like this, and I've used 3 diff yeast. All the same result. Current brew is particularly acrid/sulfuric. All I can think is I'm using too much Campden or that I shouldn't put it in before fermentation? Also, I use 1 campden tab per 5...

Using a GrainFather to brew beer but for the last year or so beers are coming out smelling quite badly. Kind of acrid/rotten egg smell. It didnt use to be like this so not sure what's changed. I use new grain, I think I'm cleaning quite well, sterilize pretty much everything, use campden tabs...

I add before fermentation and just before bottling.

Oh,I didnt know that. I've done it with pretty much my last 10 beers and didn't see any lack of carbonation

Yeah, seem sot be a small infection. I had moved it to a conditioning tank and then added Camden tables and bottled. Hopefully it'll b ok.

Beer in the fermenter for two weeks. Checked it about a week ago and nothing floating except the dry hops. Went to bottle it last night and was amazed to see this scum floating on top. Beer smells and tastes fine. No smell from the fermented beer at all. Any idea what this is? Second image...

Yeah, I just don't understand how/why the darkness doesn't give it more body, thought that would have been the point? It's ok, but just ok, I dont think it's decent competition for the other beers around it for the same price.

Is it this? I think it's just ok,a little watery for me

ok, just checked it and yeah, there is detail in there about it. I didn't realize honey was an option in BS. thanks.

At bottling I've been carbonating with honey, with mixed results. Are there any general guidelines on amount etc that I need to follow? I'm bottling to 500ml bottles and using standard honey. I know this i vague but not sure what other info is pertinent.