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There is absolutely no difference between brewing sugar (glucose) and plain old table sugar. Many have compared and found no difference in FG. Plus from a practical side. Do you really think large breweries would use such a specialised product?

The Liquid Bread Store

I would just get new ones hihi. But in the Netherlands we have a deposit refund system for the beer bottles, so basically get them free. And when they are too dirty I just give them back and get fresh ones. I rinse the bottles well after use. After using them a few times I subject the bottles...

No problem! Dry hopping for a week or so is just fine!

On the Dutch forum these recently were ordered by some members to try out. Most didn't like it very much. They are much more wide than the regular plastic once's making filling more difficult and giving a much larger head space in the bottle.

As a foreigner I have this to say about it. One of the things I found shocking of the major cities of the UK and Ireland is the amount of homeless people sleeping on the streets. I am not used to this in the Netherlands. In the Netherlands generally the only people who sleep on the streets are...

A pH of approximately 5.4 during mashing. Which I do by adding lactic acid and measuring the pH with a pH meter and/or indicator paper. Anyway somewhere between pH=5.2 and 5.6 is usually the recommended pH, so I just keep to this.

I guess the problem is that the people who have experience in cloning are probably not the people who use malt extract. But yeah I agree! Water it down/remove any sugar that is added. And use the dry hopping scheme which is supplied by brewdog! Another option is just buy the unhopped malt...

I guess its mostly because the exact answer exists. It's not a discussion when the actual recipe of the punk IPA is available. The best way to mimic the punk IPA is to brew the recipe they have have published.

Sounds great Bashley, I hope it tastes even beter once its bottled (It always does!). Btw to give some indication as on how fast it can go, I am also making an IPA. I brewed the beer on 02-13-2018. I added dry-hopping during the late fermentation three days later (05-13-2018). I measured the...

Well for risky styles I agree. For an IPA, just bottle when the gravity remains the same :). No reason to be too cautious! If you measure twice with three days between and it remains constant, than you're golden! IPA are a style that have never given me any trouble. They usually have yeasts...

Well the important thing is that you measure it the same always. It doesn't really matter whether or not you read it as 1.010 or as 1.008 as long as you read it the same every time! The important thing for bottling is that the gravity remains constant. If the gravity is still decreasing then...

About woman getting payed less because they choose to do lower paying jobs: This is actually quite a tricky issue. Because on the surface it seems that this is just a personal choice and woman care less about higher paying jobs. But is this actually the case? Because interestingly, it works the...

I'm not really familiar with kits in general. But they actually add sugar to it? In an IPA? I would never add sugar to a low percentage beer. Sugar makes the beer more easy to drink and is a must in Belgian beer styles above 7%. In an IPA it just makes the maltyness go away. But that being...

No problem! I am not entirely sure what you mean by that. Is tthe picture not the measurement it self? As you can see the liquid level is about 3.5 bars under 50, so it is 57, which is 1.057. Or do you mean that the level was at the red line you indicated and you're just holding it to show...

You need to read the gravity from the meniscus (the curved part of the liquid where it touches the fluid). So in your case it is about ~1.057 The gravity is measured in a single fraction (so 1.XXX). It basically means that the density of your liquid is 1.057 times the density of distilled...

Oh also brewing salts are important for clearing! Calcium carbonate mostly.

Eventually almost every beer clears in the bottle. How fast? Mostly dependent on the yeast strain and wether or not the beer has been dry hopped.

In my basement :D. In a modified refrigerator.

When you rack over before bottling you can add the sugar to this secondary vessle. Thus you have more control over the exact amount of sugar you add to the bottles, the amount is in each bottle exactly the same. I find that especially with large amounts of dry hopping with whole cones it can be...