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I think 100 -120g is far too high and indeed 85g for 20 litres will still be too high. I use http://webspace.webring.com/people/ms/s ... lator.html to batch prime and have posted a link where I have over carbonated an IPA based on the upper figures from this website. I would suggest that you...

not that lively. The flavour is good but there is not the creamyness that I would have expected although thats probably due to the over carbonation. Will put it down to the learning process.

I've now had another look at a number of online bulk priming calculators and it looks like I have primed at a level to achieve maximum carbonation for an IPA. Most calculators suggest a co2 level of between 1.5 and 2.3 for IPA and a level of 2.3 would require 120g of cane sugar for 22 litres. I...

The Irish stout was primed with 75g of cane sugar to 21 litres and has been in the bottle for 6 weeks and the IPA for nearly 10. i do feel that I added too much sugar when priming the IPA, however perhaps I should wait a few more weeks and see what results then.

No I brewed the IPA using Coopers DMA specifically as it was quoted to produce a better head retention than cane sugar. When you open a bottle it has a vigorous carbonation producing quite large bubbles but the bottles do not overflow. I have left each bottle for a minute to calm down before...

Firstly I am fairly new to this brewing lark so please bear with me. I have now produced half a dozen cider brews which have turned out fairly well and as a result I decided to branch out into a few other beers to stock up for the summer BBQ's if we get a summer. I have since produced an Irish...

Thanks for both the replies. The temperature has dropped a little and is hovering between 20 and 22 so I think I will leave well alone.

I have just started a Coopers English Bitter kit and I totally misread the instructions. I used 1kg of Coopers Brew Enhancer 2 and after another read I believe I should have used 500g of sugar and 500g of light spray malt. The kit had an opening gravity of 1045 and sitting at 24 degrees it looks...

Thanks Oldbloke, I used Champagne yeast in my brew and I agree it should still improve further with a bit more time in the bottle. I have no experience of adding tannin and will have a go at adding tea with my next brew. I read that you should brew 4 or 5 teabags into a strong brew and add when...

Sorry i meant apple juice from concentrate, a full 4.5l with no added sugar. OG was 1.065 so went with that. I have notadded anything other than a small amount of sugar at bottling.

I started a 4.5l brew of apple concentrate in early December which I bottled shortly after our Christmas break. nearly six weeks on and i opened a bottle last night to test. It has carbonated well and is certainly clear,strong and dry but has very little apple taste. Is this because it still...

Are they the same size as the large spring water bottles that you find in the supermarket. I bought a couple of 5L spring water bottles and use them to brew wine for my wife while I always brew in a 23L FV.

I am interested to note if anyone labels or marks their brew with the bottling date. I have 4 brews between primary and conditioning and thought it would be a good idea to labels the bottles in some way to record how long they have been conditioning.

Tried one bottle of this brew today and its turned out well. there is still a slight hint of yeast so I think it could do with another month standing. It has carbonated quite well for its age and while it is quite dry and strong there is a subtle taste of apple which is fine for me as I like a...

I have just produced my first 23l batch of cider which has just been racked into a second fv to stand for a while. I will probably bottle it some time in the next 2/3 weeks and have been searching advice on carbonating. Some people add sugar solution to fv before bottling, others add a teaspoon...

Thanks ScottM. I do have another FV with a bottler attachment so will rack it off at the weekend if it is at or below 1000 and add the flavouring. The instructions say to add the flavouring and a further 5oz of sugar and then bottle immediately. If I let the brew stand in a second FV for a week...

Took a reading today and it is standing at 1.005 which looks like it has been going fine as you say. It's a bit frustrating that the seal may be poor but at the end of the day the reading is what counts. I will leave it for another 48 hours at least and take another reading and then decide what...

Fitted the heater belt this morning and the temp gauge on the fv read 20 externally this afternoon but still no bubble activity. I will leave it on overnight and if it is still inactive in the morning is it worth me pitching more yeast?

Thanks ScottM Can I assume that it will be ok but that it will take considerably longer than the 10 -12 days to ferment so I should just leave it and see what happens?

Overnight the temperature can drop to about 14 and during the day the central heating will bring it up to 19 or 20.