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I really enjoy this sort of article and this sort of debate. Personally I think that brewing is riddled with old wives tales, myths, and half truths... and I think that many people never question any of it and take it for gospel.I question pretty much everything, and granted, a lot of it turns...

Just to close the loop on this one - after following the advice in this thread (especially from MHB) my Old Ale is carbonated *perfectly* Thanks team!

Well, I went ahead and did it! For the record I was using dextrose the whole time, I just call it sugar cos I'm lazy. I bumped my amount up by 10%. Trap for young players - I did my maths so that the sugar would be evenly distributed by approximately enough liquid to give me 2ml per bottle... I...

Thanks for the discussion guys - and a massive thanks to MHB - you are the maths genius I have been searching for! This forum never ceases to amaze me. So what I'm planning is to cook up 48g (12L @ 4g/L) of sugar with enough water so that I can syringe 2ml into each bottle, open them, inject...

Hahah yeah I know the reading will go up when I add priming sugar - my problem is that it didn't go up enough! Hoping some maths genius can figure out from all my readings how much priming sugar I ended up with in my bottles, so I can correct it. I'm thinking it won;t just be undercarbed, it...

So I have an 12L Old Ale, OG:1.086 (20.59 Brix), FG:1.017 (4.28 Plato - corrected from a 10.6 Brix reading on the refractometer using a WCF of 1.02)... decided to bulk prime for the first time today. Cooked up 69g of dextrose in 100ml of water cooled, added to bottling bucket and racked on top...

All round charming attitude to the world

Spot on . What GalBrew said.

This seems... kinda confusing to me... for a super charged, hop-forward beer, he wants a "hop stand" of 45-60 minutes?? And shorter contact time with near-boiling wort for less hop presence? Isn't that backwards? How does this line up with the science that if you boil for 45-60 minutes you get...

How tall and identify is easy fermenter when it's on the stand? Figuring whether it would fit in my fridge

I've gotta say I've always found the worst thing about the home brewing community is the arrogance/snobbery that can manifest sometimes. This thread is a prime example.

Uhhhhhhh... yes

Whenever I do starters I let it settle and decant as much of the beer off the top as I can... so for a 1L starter I'd probably only pitch 300-400 ml at a guess

I wouldn't worry about it! 1.016 vs 1.020?! Who cares!

I agree with the lag comments... I pitched 2 packets of M44 to 23 L of 1.060 IPA a couple of weeks ago and there was no activity for 48 hours - I was spinning out a little bit - then it went BEZERK

1. Neander - Robust Porter 2. Ads03 - RIS 3. James nvs - A darker shade of ale - barrel aged porter (labelled with red caps) 4. Dent - probably some porter 5. Major Arcana - probably an oatmeal 6. Rafael libardi - brown porter 7. spoonta - ris 8. Pat Doherty - TBA 9. Amanda G - Irish red Ale...

Oh and in defence of the airlock (where has all the hate come from!?) I think it's important to understand that it's primary (only) purpose is to provide a escape route for gas that will also prevent bacteria/bugs from getting in. It is not meant to tell you whether your brew is fermenting or...

Definitely fill from the tap - usually avoid sticking anything into the fermenter, or even opening the lid, unless you really need to. As others have said, you don't need to sterilise the sample cylinder because once you've taken your sample, you ditch (or drink) the sample - it doesn't go back...

Legend, thanks mate! Much appreciated. Will organise with you for next weekend

Take 2 - anybody able to take my beers to the swap and bring me some beers back? I'm in Mount Lawley and can drop my stuff off to your place, with bonus prize thabkyou beer as well