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Update on this: Turned out fine, just needed time

yeah it is a bit off... 998 at room temp... think its off because it is crooked when it floats, might upgrade to a new 1

Thats no good mate, My tin is fresh, and the taste is ok... just the chemical tongue feel and burnt throat is a concern

I will try this in future mate, thanks for the tip. I did stir vigorously, but it makes sense that the heavier sugars will want to stay at the bottom.

I thought this too at first, I discarded a bit, and then sampled twice more and got the same reading (it was dissolved properly as well so puzzle on puzzle). I posted a question about my readings in the spreadsheet thread. I still agree it was a false reading though.

It was in a thermostat controlled fridge, and stayed at a constant ambient temp 16.9-18.9, but the liquid (side of fermenter) maintained an 18C temp the whole time. I was thinking this could have something to do with the abnormally high OG of 1060, when beersmith The spreadsheet said it should...

Hey guys, This is the brew I did... Coopers sparkling ale 1.7kg 1kg light DME 15g Pride of ringwood finishing hops US-05 yeast fermented @ 18C cold crashed 36 hours strangely high OG reading of 1060 finished at 1010 (1060-1010) / 7.46 + 0.5 = 7.2% ABV (seems really high) I drank a pot...

Forgive me guys, I will not post my findings on a controversial topic ever again.

copper tun

excellent idea with the forced carb caps. never heard of them but will ask at my home brew shop

my temps are already sorted dude... 5 days in to my first controlled temp ferment. that was not the point of the experiment. as for 1 thing at a time... changing ONLY THE PRIMING MEDIUM is a pretty good representation of that.... not sure how much of a small change I could do on a single batch...

Think you missed what I was saying... I am starting to test differences by using the same batch. I used a single batch, and bottled with different priming mediums... wrote down results as i tasted over 4 weeks. I used another single batch, and bottle with different priming mediums... wrote down...

The experiment was to test the priming medium... what did i not prove? 3 bottles from same batch with different priming medium and 3 different results... consistent over 2 batches. not sure how else you could conduct such an experiment.

Just read this, going to revive as I have done 3 kit beers at 25-30C ferment temp, and done the following experiment on them all... I bottled 12 330ml bottles, 4 primed with carbonation drops, 4 with caster sugar, and 4 with brown sugar.... my first beer was horrible... rocket fuel... didn't...

Tasted really good just before I pitched. I was confident this will be my best brew yet. When she stops bubbling so consistently I will pull another reading. Cheers!

Sure did, it was fully disolved, and my readings were after I purged 1/2 cup to clear any sterile water trapped in the tap. From the comments it seems that my reading process is the problem.... thats 2 readings that are abnormally high :-/ Not sure what I did.... try and try again ;)

Just checked hydrometer with tap water. reads 0.098 o.O tap water may be about 27C though

The reading was taken with a water temp at 25C I checked my hydrometer when I first got it and it read .5mm off with 'natural spring water' and my first brew was also 1060 but I had nothing to compare that too so didnt panic. first brew was mangrove jacks blonde and 1kg dextrose, fermented at...

So after hours of reading and youtube this morning, I have decided that this is a good approach for my first time stealing yeast: 4 cups water 1 cup light DME bring to boil set aside to cool drink 3 sparkling ale tallies :chug: pour boiled DME into a bottle shake it like a British nanny pour...

Completely n00b question here... I have punched in my ingredients into this spread sheet, and got WAAAAY different OG to what I measured. Ingredients: 1.7kg Coopers sparkling ale 1kg Light DME 23L Frantelle spring water (probably wasted my money here) 15g pride of ringwood finishing hops...