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I've been rehydrating the dry yeast, 15minutes in water just tossed in, then 15mins on the stir plate, I then top it up with wort up to one litre and leave it spinning for five or six hours it's then ready for pitching. The fermentation takes off straight away, my last brew at 1.050 took only...

I guess all this amounts to what you are brewing, so many different sparge methods! By what your brewing I mean a masterpiece or a pleasant beer. For instance many Biab Brewers mash at full volume and don't sparge at all.

No. Did you end up with your desired volume.

Gas never bothers me, unless I follow through ! BTW are there lumps in wind?

Why move to a warmer room? At this point a cooler place is required to aid clearing. Give it another week then bottle as you posted an FG of 1.009 it's done.

I can't sit to pee , that water is so cold, that is of course in the morning!

There's nowt there that would worry me. Taste matters but not at three weeks. Leave it a bit longer , bottle, then try it in three weeks, and be surprised

This is ringing bells with me. My last few brews I have bottled a bit early, whilst fermentation is fully done, I have got more sediment (yeast) in my bottles. Even with careful pouring I am drinking excess yeast. Wow am I getting grief, lifting the duvet all night, and ripping all day, at...

Any advice - Loads A. Make sure that the gravity is as low as it will go before bottling B. Add about .8oz priming sugar per imp gallon C. Add priming sugar in solution to bottling bucket D. Make sure that the prime solution is thoroughly mixed into the whole brew, take your time with this...

No probs with pressure barrel, it however is not a keg. I have two. Add carbing sugar at about .8oz per gallon and start drinking it after three weeks. Be ready to charge the vessel with co2 after you have drawn about twenty pints and then keep charging to empty the barrel. They work ok ...

I made mine like that , but from the outset had intended to cut down both sides making into two half shells . It works fine.

DIY. Hydrometer ! Take a wooden chop stick add a little blue tack to one end Put the weighted end in a store bought beer Make a mark where it floats Adjust the weight if necessary Check again in the store beer Try it in your own brew Cheapskate. Buy a hydrometer (Obviously an untried...

I bet she's blushing, kiss Yoopers arse indeed ! She's great , I too love her input.

I agree, keep it good, and get on with the next brew, you have experience to build on now.

Great idea, that's the sip of vodka my wife didn't see me pour. You can't over fill the air lock, it will always be blown out to a level that it works.

Let's define the problem area, the bottles have a ring at the top, that's for the cap, then there is a flange, it's the length of the flange that gives me grief. The old bottle styles have the flange that is about 5/8" from the top of the neck, others are as little as 3/8" (16mm & 10mm...

Bazooka tube does it for me, my reasoning is that I want as much beer as I can get for my efforts and the debris in the FV take some space and I waste more when draining out to the bottling bucket.

Oh no Chucknbeer, that's too much. I want beer in my glass. And a head of dense small creamy froth that lasts. I wonder if time will produce that from your Brew, or will your head always be that thin?

If that is US gallons, that's more table sugar than I would have used, I would have used a little under 3oz. There are three main elements, Ferm has finished, Amount of priming sugar, Conditioning temperature and time, And of course experience so keep going and make your notes.

I've never had more than two on the go, you have me thinking . But your blow off exit being above the brew is giving me the hmmmmms, can't it suck back ?