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Crudités crudity

These plastic buckets suck. Literally. It's fine as long as fermentation is happening, but I don't trust my beer in them once things have slowed. Bunch of infections taught me the hard way. Also any hoppy beer will suffer. My main advice would be to not cold crash. Wrap some clingfilm around it...

The only problem is it might lead to an infestation of tiny Russians.

I'd say it was a win win. You've been saved from having to brew pumpkin ale, an American abomination, while also saving yourself a tidy nineteen pence or so. Or you could go brexit inspired traditionalist, add brew a turnip ale instead... And drink it out of pure righteous spite.

Eehyo

I'm afraid you'll have to pour it all down the toilet. After it's finished fermenting perfectly and you have drunk it all that is.

450g sugar. yowzer. an easy way of seeing whats happening is to taste it. if its sweet as hell then the yeast is struggling. as mentioned above cold crashing it was adding insult to ingury for the poor yeasies that have been fighting and dying in the name of your doube ipa. there will still be...

i always leave mine at an absurd pressure untill its past carbonated, then turn it right down and vent the keg, pour some bad pints then go out to turn it back up the pour more bad pints etc etc. im not advocating this procedure or anything.

not great for allrounders but crossmyloof does good hops and less good malt deals. the homebrew company is good for sure, malt miller is good for smaller quantities.

smells like another not thing the media bods are puking up to stir pointless 'debate'. that said, im all for punching buyers of pre sliced vegetables in the face and spiralizing their broken limbs as a punishment for being pathetic. i mean if you're a student/reformed stabbist who isnt allowed...

finally posted the beers yesterday so should be with you tomorrow. to you dad (that was weird) goes the kettle sour blue/raspberry wit thing and as a bonus because you used sour cherry funk and added lacto which didnt do much, i added my sour cherry funk beer to which i added lacto that didnt do...

You remember cromwell? Dang.

Guy changed his name to the more local Guido when he was fighting in Spain. E wur a Yorkshire lad actually.

Canadians are the dull middle brother. Australians being the feckless younger hallion.

What are ye talking aboot eh?

Hmm. The not really existent pc lot wouldn't be listened to if didn't sell such outrage and copies of the daily mail to the anti pc lot. Like the never happened banning of Christmas that gets moaned about every year "winterval!!! THE END IS UPON US!" And has never been a thing (winterval was a...

Hi Steve. I noticed you mentioned a harsh taste. Might not be relevant but I had an insanely persistent infection for a while that was purely aerobic. So much so that I've entirely switched to stainless steel. It wouldn't show up in young Beers but anything left in a bucket for any length of...

Yes it's quite good. As I say I wouldn't do those suggestions. You'd have to go with a diastaticus or Brett strain probably. Or use an enzyme but that might go too low. Honestly high twenties for an imp stout is fine. Some people go to a lot of trouble getting them to stop that high.

Missed your post.. I doubt the yeast is dead, it's just given up on its dinner. Given the high strength and lots of harder to process sugar I don't think 29 is out of the ball park. You could add some more attenuating yeast or some enzyme if you really want but I think you'd be better just...

Why do you want to add yeast? You want to be sure it's finished, yes, but i don't think the yeast will struggle to carbonate it. That said if it's been bubbling since you added it to secondary it means it's gota lower fg so it could be around ten percent easily where some yeast can start to...