Hi folks, I'm preparing to bottle condition my Schneider Weisse Tap 5 clone. According to their website it's '7g/l carbon dioxide'. Would someone be able to convert that into volumes please? Thank you.

Hi folks, any idea what I should be shooting for? Should I go in with soft bottled water for this uniquely hoppy doppel weizenbock or should I stick with my mineral rich alkaline tap water for the hops? Or should I go with something in-between? Thanks

Now I'm sold even more.

At risk of making a ghastly innuendo, I'm into anything that involves shiny metal, from mountain bikes to brewing equipment, so a conical fermentor is very appealing. In the last few days I've completely embraced the idea of going full keg. Anything to reduce oxygen contact, and it'll re-ignite...

Looks like a fun project. I have some kitchen worktop cutoffs that I would love to put to use, so something like this would be perfect.

Is it expensive to get setup? Also, does the beer keep without refrigeration? (suppose that depends on where you live)

I think it's time to seriously consider kegging.

I've concluded that the problem is very likely oxidation, and that I shall buy a fermentor with a tap and see how that works. Probably a Fermzilla. Thank you everyone for taking the time to reply to this thread.

My friends love my beers but they agree about the hops. The quality of the beer is otherwise really good. It's like when you get a really nice cask ale and you can perceive a nice subtle hop flavour without really tasting. A bit like noble hops. But the IPAs I'm trying to make should be...

Yeah, loads of breweries in the UK make hoppy beers with Maris Otter. I get the point that it's more flavourful than American 2-row, but I don't think it's detrimental to hop punch.

I think you're right. When I first started out I was making very crude BIAB beers, syphoning directly from the fermenter into bottles, and some of those brews turned out really hoppy. After some ponderance, I legtimately think the syphoning bucket step is the problem.

Whichever style I brew I always research the water profile, so it's definitely not that.

My senses have been off since I had Covid earlier this year, oftentimes not being able to taste my food properly, but I've been drinking beer from supermarket and pubs and all is fine. I hear ya though.

Malt Miller (UK) are pretty good for hop freshness. Pretty much no hop flavour from the beginning. I'm wondering if it's because my hopping regimen is too basic? Bittering hops at 60mins, then nothing till right at the end of the boil?

All pellet hops, I throw them in together for three days.

Yes, I've played around with yeasts a lot.

Bitterness is never a problem, it's the aroma and flavour I struggle with. I use only bold American hops.

I use mostly bold American/New World hops like Simcoe, Mosaic, Chinook, and will continue to do so until I figure this problem out, as I won't get anything at all from Fuggles, EKG and the like. Hard tap water, half a campden tablet, a few grams of gypsum. I'm pretty sure I've got the water...

Hi all, With the odd exception, I'm really struggling to make the hops sing in my IPAs. I don't think quantity is the problem, as my brews are typically around 20L (4.4 gals) and I use 200g (7 oz) of dry hops, and often bung half that amount in the whirlpool. I probably use way too much in...

How about Amarillo for the orange notes?