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Pete, have a look at this link Here I had actually found it on a couple of posts here before, but hadn't had a good look until now.

Help needed again please! I am about to bottle my first BIAB, and settled down to calculate the sugar required for bulk priming. (Also my first attempt at bulk priming). The calculator I used suggests that the residual CO2 in the beer is dependent on the temperature, and therefore affects the...

Not wanting to be a pain in the arse or anything. what do you recommend in terms of secondary fermentation. I have a batch fermenting away beautifully, (Put it together yesterday) in my fridge at 19 deg. I was intending to bottle when the sg stabilises with the addition of 2 carbonation drops...

Thanks all for the replies. I have been taking hydrometer readings, steady at around 1.010 for some time now, will do as recommended

Another newbie here, I am busy with my second brew, pretty much a morgans Blue Mountain kit with Saflager s23 yeast, fermenting at 14 degrees for 4 weeks now, and still bubbling away happily. I would have thought fermentation should have come to a end some time ago. Any advice welcome.