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I let the ferment run a week past done, just over 3 weeks in total.

70 bottles of beer in the kitchen fridge for a few months..... Nice concept, but the wife tends to like food being in there. We have differing priorities in life... Maybe I need a drinking fridge in the shed alongside the controlled one....:-) I think I will run the ferment at 60 Thanks

Zeg If I leave them in the ambient they will be in the 80's mostly (summer down under so could have periods quite a bit higher too) Or I could jam the bottles in and around the ale fermentation in the fridge, which I could run a little low and slow... Probably a better idea? Thanks mate

Just bottled a pilsener and ideally would like to use my temp controlled fridge to ferment another brew before committing it to lagering. Any reason why a couple of weeks warm in bottles then lagering would be a problem for the pilsener? Thanks in advance guys...

In Adelaide for a work trip and did a lap of coopers just to take in the aroma before my meeting.

Tidied up the man cave for bottling day, kicked out a possum who had taken up residence, and created a few empty bottles. :-)

Gonna start brewing naked and take a bath in starsan too just to be sure...

Thanks for replying guys. I am learning to trust the process! Yeast was ale yeast 514 which came with the kit (country brewer). Will let it sit and go lay on the beach!

Hi guys Running a simple amber ale kit to stock up quickly for summer in Australia. All per recipe, 22 litres, 1050 og, dry ale yeast, and fermented at 22c (72f). Fermented like crazy from 3 hours in and over the whole weekend, about 1 bubble per second. Over the time I was at work today it has...

Glass

Toss it. You will only get wrecked beer and sooner or later it will collapse and flood your place anyway...