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I agree. I only ever bulk prime now. Find a good calculator and get yourself a bucket/fermenter to rack your beer into before bottling so you don't mix all the yeast and hops and shizz into your bottled beer, and you'll be home and hosed!

I just brewed a German wheat beer and will be bottling it in a week or so. It is cold conditioning as we speak. I'll be carbonating it in accordance with the 'Classic Beer Styles' method. That is, I'll make a small wort from DME, and add that and some dry lager yeast to my fermented, conditioned...

Just wondering if I'm better off harvesting the yeast from my latest brew, from my primary fermenter, after I rack to secondary, or from secondary fermenter, at bottling time? What do people normally do to ensure harvesting the healthiest yeast?

I'm with you guys. I mostly brew into 15 litre fermenters. Less bottling + more variety = more brewing!!

I'm just wondering what sort of efficiency people are capable of getting out of their grains and mash tun. And also just interested to know how strong you can make a beer before you need to start adding extra. I'm not a mean person. I don't hate adjuncts.

Thanks mate! Excellent article. I'm definitely going to give this a go!

What is the highest ABV all grain beer you have ever brewed. I'm talking brewed just from grains. No adjuncts to bump up the gravity. How did the brew day go? How much grain did you use and how did your mash tun cope? What yeast did you use and how did the fermentation go? What was the final...