OG was 0051 and FG was 0011. Used CML belgian ale yeast and fermented at room temp.
Used table sugar in hot water and put this in my bottling bucket before siphoning in. Beer is still cloudy after sitting for 11 days. I'm not especially sharp on attenuation
Did my first belgian blonde and wanted to be patient. Let it ferment for 2 weeks in primary (no airlock activity) then let it sit in secondary for a week.
Bottled with priming sugar and 10 days on there is little/no carbonation.
What have I done wrong and what should I do?
I have bottled 2 different beers half in glass flip top bottles and half in PET bottles...taste completely different. The plastic ones are really poor in comparison to the glass.
Anyone else experienced this?
In an attempt to improve my beer my next one will have bottled water but I have noted greatly differing levels of chloride in them...what is an acceptable level and what is the difference between chloride in bottled water and what's in the tap.
One that is "bottled at source" has 15mg per litre...
OK I'm gonna brew a belgian ale this week and have ordered Campden tablets to treat water...I read different treatments where ever I look but trust this forum...how many tablets should I use for 5 gallons of water?