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So, I just felt that I needed to make a post. The first time in a LOOOONG time. SInce I last posted, it was pre-Covid. This disease took my mother and almost a year later, I am still struggling with it. The main reason that I wanted to post is to thank @strange-steve @Argentum for their part...

Bubbles: I mean a carbed beer, basically. It's been 2.5 weeks priming and I just tried a sample (warm admittedly) and it's flat after 2.5 weeks. I am thinking you are spot on. It's my second kegged beer and first I force carbed. This Belgain I wanted to mature longer so I thought I naturally...

So, it is 2.5 weeks into natural keg carbonation, at 22c, and there's barely a bubble. Is this because I need to chill to 1.5c for couple of days to get the C02 to absorb? Or should I force carb it and just treat this phase as a secondary conditioning phase?

Thanks, my man. Yeah. It has been same FG for few days so I took it off last night and racked almost the whole lot into keg. I only managed to get the beer down to 3.5c, as I wanted to package last night due to commitments tonight and weekend. I used some sugar for priming, though, as I am now...

Just a thought: I’m kegging tonight. Prime and warm condition for a few weeks, or force carb for a week at 9psi and continue to leave in the fridge for several weeks?

I am planning to cold crash for a couple of days, transfer to keg and then prime and condition for a few weeks. Just looking to cut down time!

It tastes good to me and I can’t detect any butterscotch/popcorn flavours

I've not done it, but liquoring back can sort this, so that you can get back to your target abv. Basically let's say you have a grainfather, you dump the trub and add water and boild then pass through the cooler and then into the wort. Formula Actual OG x volume / intended OG minus volume.

I have brewed a Belgian golden ale (maybe even a blonde). It has gone from 1.063 to 1.010 in 5 days. I have sat it on the yeast cake for another two days, Is there any benefit to leaving it another week on the yeast cake? I started the yeast pitch at 17c, then went up 1c per day. Now sitting...

Just wanted to say a HUGE thank you to @strange-steve and @Argentum Yesterday I pulled a pint from my first ever kegged beer (probably lost half of the keg trying to balance out the beer line to stop getting pints of foam!) and this was the first beer I have brewed that I can honestly say that I...

2 days in and it is lightly carbed now. I've set it at 14psi. On another note, how do you get that light, slightly hoppy session IPA taste. It's very bright and light and clean tasting. Would it be best to go RO? I doubt commercial breweries do RO, as it'd be not very cost effective. Maybe I...

Thank you. In that case should I warm carb or cold carb? Does it matter?

I went ratio of 2.5 /1 gypsum to CaCl for this brew.

Dumb post alert. And for my second water chem brew, I’ve made a Citra hop bomb IPA. I have also recently bought a Cornelius keg, whilst I am upping my brew game! The dumb question is: do I need a constant feed of Co2 for the period of carbonation, or do I fill to pressure and then take off...

This is a stunning thread created by @strange-steve and deserves a huge amount of respect. It has certainly helped me. As has @Argentum who has made a very significant contribution along the way. acheers.

Ok. A little update. My water adjusted NEIPA is just over a week into conditioning is great. I am really pleased where this advice is taking my beer...so much so that I have now bought a Corny keg and c02 canister too!

Wow! this is so helpful. Thank you @Argentum Top man. acheers.

Murphy's were spot on. They stated 161ppm

Quick update: I decided to make a NEIPA beer. I added 7.5Mls of 75% Phosphoric acid to my water and the Salifert test told me that I had 18ppm residual alkalinity. I left my Sulphate as it is, as it is around 110ppm anyway, and added 3.5mgs of CaCl to get 190ppm. I added 1 Campden tab to 32.5l...

I’m also going to use a yeast that gives off more of a fruity/tropical profile this time too.