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I tend to rack into a bottling bucket to see how much beer I have, then work out the priming sugar amount. Then I dissolve the sugar in some water, boil it, cool it down, and add to the bucket. Give it a gentle stir and then bottle it. Once you've primed it, it's best to bottle as soon as...

What @Sadfield said. You can either do this with a salifert kit, or if your water provider supplies it, use the values they give you. I've entered my complete water profile into Brewersfriend and use that for my water calcs. It's a little off, but nothing too bad. I'm guessing some fluctuations...

Ah, that makes a lot more sense. I thought something like that might have happened

Brew in a bag is definitely a good way to brew all grain with limited space. It's also a lot less to clean at the end of the day. Check out the Brulosophy Podcast 32 http://brulosophy.com/podcast/ which is all about BIAB and gives good comparison for the technique compared to others Also, use a...

I'd love to, but the bank won't loan me the money for the hop schedule :)

Although sometimes you might not want to do it too much. Wheat strains produce different flavour profiles with less oxygen (that's one way to stress them any way)

Or do what the Germans did and just give drinking before lunch a name: https://en.wikipedia.org/wiki/Fr%C3%BChschoppen

If you go all all grain there's some math to consider: 1 hour mash + 1 hour boil = 6 hour brew day As already mentioned, patience. If there's one thing I've learned from brewing it's patience.

I did a bit of reading on other forums about this, and one person said they were fed up of waiting and decided to rack off under the krausen. Once they dipped their syphon in, the whole thing just fell apart and disappeared. Others said they knocked the vessel and the krausen disappeared. I...

There's no such thing as too many beer vessels! Sent from my ONEPLUS A3003 using Tapatalk

Now that you mention it, I've heard that distinction too. Sent from my ONEPLUS A3003 using Tapatalk

Have you tried adding edible glitter? ;)

Conversely I've also read that people cold condition for months without any issues. They don't specify if this is on the yeast or not, but I doubt that all the yeast would ever drop out, but I haven't tried this myself. As to the dead yeast affecting flavour, I've heard from people that there...

Wait, how long for? Well, some people are happy with 2-4 days, others a week, others just a bit more again. I tend to do a few days to a week. I dropped the temp on my current one last night and I plan to bottle next Wednesday. That's because that's how my schedule fits. I've cold conditioned...

Indeed, forgot to add what @Bigcol49 said. Everything that touches your beer after the boil should be clean and sanitised. As this is your first brew, you can get away with rinsing out the equipment with hot water and a soft cleaning cloth, and then Star Sanning the lot. After that I would also...

1) Usually 1 week or a bit over is fine in primary. Then a two weeks to condition in a bottle. That's my routine. The important thing is to wait for the primary fermentation to finish. You can tell if the gravity doesn't change. Do you have a hydrometer? If not, wait for the airlock activity to...

Specifically I'd like to know what the difference between this and the regular Weizen is. Enjoy :)

I've got a batch fermenting with S05 and the gravity has stopped falling, but there's still thick krausen on top. It has fallen since pitching, but I can't see through it at all. On Tuesday it would have been in primary for two weeks. I upped the temp one °C yesterday to give the yeast a chance...

This thread is perfect for me, as I'm planning a similar setup further down the line. Thanks for everyone contributing here

Didn't know that would happen, but yes [emoji14]