Recent content by Hopperty

which calculate would I use, there is many and I don't understand the terms they are using.

How do I calculate the change in SG when I add an ingredient like sugar ? for instance what difference would 300g of sugar make to 5 gallon of brew. is there a formula or table I could use?

Yes, I crimp the tops back on Not sure what could grow in it ? the bottle and top are very clean when they come out of the dishwasher then the mild mix of thin bleach should ensure the water is free from any organism. I did 18 months ago leave two bottles outside one filled with tap water and...

I had hoped I could win this one, but looks like you've pipped me at the post I live somewhere nice too

Quantity of yeast; I thought this was only important to get he fermentation away quickly thus greatly reducing the chance of any other yeasts or infections getting in. Surely once underway the yeast will just grow / breed exponentially to meet the sugars available for it to feed on. Would only...

Just an update - I turned the temperature down so as to keep it between 14.5 & 15c . What fermentation I initially had seemed to nearly grind to a halt. However, 4 days on and it now seems to be ticking away nicely. Nothing as vigorous as the wild first few days I get with my normal beers where...

After use bottle and top goes into dishwasher, next morning the bottles are filled with a 500:1 mix clean water & thin bleach [1], and the top refitted. On bottling day the top comes off, drained then well rinsed on my six at a time home made rinser. Then fill with beer - never had a problem...

and considering the track record of any UK Gov project then you will need to double or treble any cost or time estimates. If they are predicting May then pencil in Oct or Feb 22

A quick response from Coopers confirms the 13-15 temp is correct and the sachet of yeast is the correct one for the job. So there we have it 7g for a lager. It is all down to 15c now and it is still fermenting albeit very slowly - can't image this been done in 10 days.

where do you get 14g from ? there was only one 7g packet with the kit

This is the yeast packs, the opened one is the one I have pitched this evening into the lager, the other one is from a "Preaches Hefe Wheat Beer" kit that I have brewed very successfully a few times at 20-21c I'm thinking this is just an ale yeast and guess I should brew at 20-21c ? I did...

Yeast packet just says "Thomas Coopers Yeast 7g" and on the back of the packet it has the code 21719 GDL It does say in the instruction to add the yeast when the wort is 21 to 24 then to ferment at 13 -15

Coopers Golden Crown Lager The online instructions suggest fermenting between 20 & 25°c https://www.mrbeer.com/thomas-coopers-golden-crown-lager-refill-pack#:~:text=This%20mixture%20of%20unfermented%20beer,70%C2%B0%2D76%C2%B0F. The instructions on the packet says 13 to 15ºC Which do I follow ?

where do you get a bag of CO2 from ? or do you somehow catch the gas whilst it is brewing.

Thanks everyone for all the advice - Fitted a tap yesterday, quite easy to do and no leaks (used a fostner bit to cut the hole) It may work better than I thought, without the valve on the end of the wand the down tube remains full of liquid when the tap is turn off, this should make bottle...