[stompy]

I used to brew beer from kits before and used a pressure keg to store it and fill the glasses from, allas it split one day and i was told due to beer being sprayed all over the kitchen i was no longer aloud to brew.

Well im feeling a little bold once again and i will be putting my foot down, if im alloud to do so and will be asking if i can start brewing.

This time though i would like to bottle it, i will be useing old fizzy pop bottles as they are pressure rated.

I used to get the fizz before by pressurising the keg, so how do i go about getting the fizz into the beer once it's in the bottle?

[Robster]

good luck with your new assertive stance.  It is very simple add half a teaspoon of sugar to a pint bottle.  No more or you will get banned again!  Also its very dangerous with glass.  Then just leave it a week or two and you'll be right there

[stompy]

Do i add that once it's finnished fermenting?

[Robster]

yes after about a week or so at room temperature should have stopped fermenting and not bubbling anymore.  Check with a hydrometer (if you have one) for certainty- should read about 1000.  Put the sugar in the bottle and fill to about an inch from the top.  Keep at rt for a day or two and then to store.
Loads of website help on this

[stompy]

Thanks very much mate