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Morkai said:
Even normal glass bottles are like that. Cheaper to by a crate of ale from tesco and tip it all away just to have empty bottles.
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I did that once but my crown capper wouldn’t work on the bottles as the mouth of the bottles all had different profiles to my bought glass
 
Essexsussex said:
Out of interest why has it finished with such a high FG for a not ludicrous OG? Was it a fairly cold mash?
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The recipe I loosely based it off was a OG of 1061 finishing at 1012, but it has carapils in it and I added chit malt. Both probably adding to the gravity but not necessarily adding fully fermentable sugars to the wort.
 
Well i've got 3 kegs maturing. 1 is a brewmaster Czech pilsner (in the frige at 3C), 1 is a irish stout (again in fridge 3C) and a cider.

The Cider fermented all the way out and is drinkable, but lacks body and flavour. Plan currently is to let it mellow for a month or so then stabilise and add apple concentrate to fill out the flavour profile and bring a little sweetness. Hopefully stabilising with winestopper will prevent any further fermentation!

We'll see what the pilsner is like in late July!
 
Ratten said:
Well i've got 3 kegs maturing. 1 is a brewmaster Czech pilsner (in the frige at 3C), 1 is a irish stout (again in fridge 3C) and a cider.

The Cider fermented all the way out and is drinkable, but lacks body and flavour. Plan currently is to let it mellow for a month or so then stabilise and add apple concentrate to fill out the flavour profile and bring a little sweetness. Hopefully stabilising with winestopper will prevent any further fermentation!

We'll see what the pilsner is like in late July!
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Just tip a bottle of cheap brandy into the cider. That'll sort it out.
(And even if it doesn't, you won't care).
 
Ratten said:
Well i've got 3 kegs maturing. 1 is a brewmaster Czech pilsner (in the frige at 3C), 1 is a irish stout (again in fridge 3C) and a cider.

The Cider fermented all the way out and is drinkable, but lacks body and flavour. Plan currently is to let it mellow for a month or so then stabilise and add apple concentrate to fill out the flavour profile and bring a little sweetness. Hopefully stabilising with winestopper will prevent any further fermentation!

We'll see what the pilsner is like in late July!
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A teaspoon or two or sugar syrup makes a big difference. Apple juice /
Concentrate will be good but may mask the flavours that are definitely hiding in the completely fermented out cider. Try both. It will ferment more if you aren’t careful so add more or less the day you serve.

Heading in rugby tour with 40l that I will back sweeten today and I don’t expect ir to ferment over the weekend, it takes longer to get going than beer that is primed in my experience.
 
I guess that’s the benefit of using corny kegs in that you don’t do a second fermentation in the keg but instead force carbonate it using bottled co2, giving you a clearer beer.
 
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