Search results

Assuming I wanted to remove all sediment and yeast deposits from my home brewed ale, then bottle it afterwards...how can I do it and keep it bubbly like manufacturers do? From what I understand if I filter it before bottling it there'll be no yeast in it to secondary it to make it have co2 in...

The air going in to replace the ale was my main concern, I initially considered that CO2 being heavy than air would stay there assuming I was careful, but then realised as you mentioned that the ale going out of it would draw air in. I'm instead going to buy cheap lemonade bottles as they'll do...

I've got a batch of ale ready now and I've only got around 25 bottles ready for it to go into, so I want to know if it'll be OK to bottle what I can, then put the lid (and air-lock) back onto the fermenting vessel and do the rest in a couple of weeks time. Would this be a risk to the remainder...

I've checked as best I can and it seems in the UK where I live they don't use chloramines however some water authorities do. I think certain aquatic sites are trying to put together a map to show folks what the water's like where they live. If I can find a link I'll post it up on here.

I only know this through my father..he had 122 fish tanks and imported marine/ tropical fish as a livelyhood but as I understand it, if you leave tap water to simply stand for 24 hours the chlorine will escape naturally. It's held in the water as a liquid form whilst under pressure, and once...

After leaving it to settle for a week at the fairly average temperatures it's at now, does it matter if when I've moved it to somewhere cooler if the temperature fluctuates as long as it's not freezing. I only ask as I'm thinking of moving it to my shed if needs be as I can't find anywhere in...

Thanks for that. I'm assuming I move it to somewhere cool once it's stopped bubbling. What kind of temperatures are we talking about and what's TOO cold? Cheers for the help :thumb:

I've already brewed and bottled my first Ale (Tom Caxtons) however I've started another kit (Coopers Lager) and i'm intending to keg it in a pressure barrel this time, along with a few bottles of it. What I'd like to know is how long I can leave it in the primary fermenter without moving it to...