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Never do this. Never use anything but a microfiber cloth to remove any filth if you are cleaning a plastic barrel. If you use metal in it you will get scratches in the surface. These scratches are excellent places for bacteria to nestle in. And because they are scratches you can't really "get"...

General cleaning: https://www.amazon.co.uk/dp/B01N3UBHUD/?tag=skimlinks_replacement-20 Intensive cleaning: https://www.amazon.co.uk/dp/B06Y5N7PSG/?tag=skimlinks_replacement-20 Sanitising: https://www.amazon.co.uk/dp/B0064O7Y64/?tag=skimlinks_replacement-20 Don't buy from the links I gave you...

Really depends. I have no idea what they sell in the UK. Here it is usually a dense liquid for instance. So there is something in there to do that. Often parfumed. But if you can just find a pure NaOH solution, that would be great. Though it might be cheaper to just buy some NaOH pellets...

I use "bleach" a lot to clean my brewing equipment. But not the kind you use in toilets, I would not want all the extra **** thats in there near my stuff. I use chemipro caustic. Which is basically NaOH pellets with a substance to generate active chlorides. Cleans extremely well, way way way...

Or just use soap and hot water ;).

But what is "almost finished" ? I would say already almost finished withnin 2-5 days. The main fermentation (70-75% of the sugars being fermented) only takes a few days, the secondary fermentation is much slower. Are you very strict on the timing of adding the hops? I always wonder about the...

By the way, back on the topic how to get low FG. Adding the during during the secondary fermentation instead of during the boil also gives you a lower FG. This is probably the result of a reduced osmotic pressure during the main fermentation.

Yeah you're spot on! Most important part :)! Its all about what you like doing and what can do! I enjoy upgrading my set up, but I don't have lots of money to spend. So I like to tinker around making my own stuff. I rather spend £10 and a few hours on building a fermentation closet a bit shabby...

I don't know. Personally I wouldn't be too worried about it and just bottle without a cold crash. It'll be fine :). And if you really like the brewing and want to meddle with temperature control (one the best ways to improve your brewing) you can do the cold step easily without moving the...

I would say this is only beneficial if you can cool the beer down. After the fermentation is completed I cool the fermenter to 1-4 °C for about 4-7 days (depending on when I want to bottle and wether or not the beer actually clears. Better flocculating yeasts require less time). This causes the...

I always remove the labels beforehand haha. Just let them soak for a while and they come right off. And after some time you'll have a collection of labelless bottles. Looks like a nice DIY bottle holder!

I think its very much possible. 1.002 isn't crazy with a large amount of sugar and a lot of yeast. Generally if you pitch a lot of yeast the end FG is a few points lower. But to answer your direct question. No, never had a FG that low with anything but a saison yeast.

Correct! Usually its carbonated within a week. And 99% of the times its carbonated within two weeks. This step is almost never a problem unless you're making an exceptionally strong beer. Above the 10% alc.vol. the yeast is sometimes too "tired" to ferment the priming sugar. In that cases...

Ah sorry, I wasn't thinking haha. I also use a bottling bucket but I do mix in the sugar in solution.

Or you shake the bottle ;).

The one thing I always find odd in the UK is that in no tea house you can get beer. In any tea house here you can get beer. So I suggest you also start selling scones and name yourself: Beer and Scones

I would just leave it be. Too much trouble to throw it back, will probably just oxidize the beer. Just start brewing a new beer in the mean time and see if this one tastes better in a few weeks or months.

There are people who survive being hit by a train. That doesn't mean that in general it's a good idea to jump in front of trains for ***** and giggles.

Hey Bashley, Its your call! Personally I would not bottle until I'm a 100% sure that the fermenting is complete. I hate it when I get gushers. Fermenting can take longer than you wish sometimes, especially if yeast was added sparsely. You might be lucky and it is finished. Or you might be...

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