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Hi guys Gone on a beer brewing experience a few weeks ago and tried a red ruby IPA and completely fallen in love with it. Was considering doing an all grain brew but I realistically just don’t have the time for it right now. So it got me thinking, what is a red IPA? It’s basically an IPA with...

If I’ve overcarboned, what’s the best course of action? Just to keep pressure relieving the keg?

Purchased a punk ipa clone partial grain kit from Dark Rock brewing. All was good and everything gone smoothly. Force carbonated at 30psi at 2 degrees c. Running it through a 6 foot long 3/16” line . My issue is that I’m getting complete foam coming out of my tap. I’ve tried everything from a...

Just wanted to post an update here and a big thank you to @Supersocks for the recommendation on the Drinkmate. After hours and hours of wasted time trying to keg sparkling wine and getting nothing but foam out my taps this drink mate has legitimately made such a difference. It produces...

To be fair I’m assuming it might not have been a very good seller. It really wasn’t a great kit and it’s hard to say that what it produced would even be classed as a red wine. IMO you won’t find a worthwhile red wine kit below £45-£50. I do love the white and rose kits of the MYO range from...

This is actually so true.. the cheaper kits really do make a better sparkling wine from my experience. My favourites have also been the SG white kits and the MYO range white wine kits (without the oak chips).

Does this actually work well and at what carbonation level are you able to achieve? I did consider a drink mate or soda stream for making sparkling wine but I’ve heard very mixed results on it. Some people swear by it and others say it barely works. Would be interested to hear if you achieve...

So far Mash we are 8 days into bottle carbonating at 28 Celsius. Opened a test bottle to see how it’s going and carbonation is approximately 50% completed I would say. A good amount of lasting fizz in the bottle and a gravity reading of 1.010.. the wine was 1.000 before the addition of the 380g...

I’ve no doubt at all that you could totally serve sparkling wine from a keg at 30 psi, the problems start when you get into the 50-60 psi range which is really the bare minimum imo for a real sparkling wine or Prosecco experience. At 60psi I tried everything from 5 foot of 3/16 all the way to...

This is actually an excellent idea, please keep us updated on how you get along as this might be a method which I use going forward. Would recommend at least 60 psi if you want it to taste like Prosecco.

I can’t even get a partial grain kit completed (no cooling) in 2 hours never mind a BIAB brew! As said here looking at least 4 hours and often more for all gain brewing. 1.5kg extract kits - All grain is sooooo much better. 3kg extract kits - making the same recipe all grain and with extract...

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I would definitely re-think the 2L plastic bottles as what you open will need using in a single sitting or it will go flat. The plastic bottles also will begin losing carbonation relatively quickly. I also gave up on dispensing wine from kegs, absolutely nothing worked! I decarbonated my last...

Should be absolutely fine here. I now add the finishing hops straight at the start of fermentation with all my extract kits. It results in less aroma from the beer but in my opinion imparts far more flavour from the hops which in the case of an IPA can’t be a bad thing. Only time I’ve added my...

I mean I’m curious how the temperature impacts carbonation and this is all to further expand my knowledge. Also, 28c really isn’t ‘that’ hot overall for a yeast with a temperature tolerance of 35c.. It’s essentially the same as bottle carbonating in a country such as Spain, Italy or France...

Yeah, kind of expected this to be honest Mash. Though I think it’s important to remember that most bottles should be able to take at least double and in most cases triple the pressure rating of the bottle before they actually explode. So a beer bottle, with a max psi of 40 should in theory be...

Well I gone with 380g sugar in 21l and the bottles are now in a hot water bath at 28 degrees c so they should carbonate very quickly. Will keep this updated on how it goes. Some of the batch is in swing top beer bottles the rest is in champagne bottles with corks and cages. Can’t see the...

From my calculations 10g per litre would only amount to about 20psi? 16g maybe 30 ish psi? Please do correct me someone if I am wrong, this priming in bottles is very new to me I’ve always forced carbed in a keg. The measurements here just seem more for what would be used for beer? Thanks in...

As some of you may remember my previous threads on here I attempted to keg Prosecco / white wine and ended up with nothing but foam coming out my taps. I abandoned this idea and started a new wine kit which has now completed fermentation. I want to batch prime this and carbonate in bottles. I...

Well even when the wine comes out flat it still tastes different.. it’s almost like the wine still has the bitterness of carbonation though it’s flat. Tastes a bit like flat cola left out the fridge over night. Not very pleasant to drink. Hence not sure it has much of a life accept for down...