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It's pale ale style but less bitter. My own style, i've done last batch with all same things and same process without any issue and i left the head space in secondary same as this current batch, it was turn out awesome.

Hi JosephN Yes I think it might be the tube that quite old and lot of reason make it infected, really pissed for the first time infected beer so I will dump it all soon as it is become like this picture now, this is the good experience.

The airlick had the activity since the 1st day in secondary until now, I want to believe that is pushing oxegen out from it but now that layer cover all the surface and really look like infection, if it is this will be my first infected batch damn!

Really not sure what it is, it happened at the day 6 in secondary, it was in primary for 2 weeks. It look oily as take a look very close and I havn't taste it yet.

It's larger since the first saw, last batch I also transferred to secondary for the reason of clearer beer and the head apace was like this without any problem. Will keep an eye on it, thanks

Hello guys, I've noticed this thing in my current batch. I've transferred my beer to the secondary 6 days ago, day 1-5 it seem OK until last night I've seen this thing happen on the surface of my beer. I'm not sure what it is because I did not familiar to this thing in the secondary before...

Hello, I just realized that I've done 3 batched of saison this year. At the beginning I wasn't think about the saison , I just got the M27 Mangrove's jack ale yeast and just brewed. They were turn out over my expectation. First batch OG 1.042 down to FG 1.003 Second batch OG 1.052 down...

I know that the fermentation still on going after my airlock stopped the activity on the second day of the fermentation. Yesterday I was read the reference above thread then I back home to check my batch and it has leakage arround the rim of the bucket lid. Actually, I had a few batches of...

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I having the similar issue as this thread https://www.homebrewtalk.com/f163/need-help-fermentation-sudden-stop-383125/ I know that the fermentation still on going after my airlock stop to active on the second day of the fermentation. Yesterday I was read the reference above thread then I...

It was done in the primary and was bottled last Saturday with Muntons carbonation drops. It has really good smell of saaz hop and mellow honey with little bitter and mildly dry. 2 days past the carb tablet was disolved but I noticed the sediment in every bottles I don't know what is it...

I will use them for my first time bottling condition this weekend. I have Muntons not Cooper but I think it is not different just the size of the tablet. The Muntons package has the instruction by drop 4 tablets for 330 ml. bottle for the normal carb level.

Thanks for all replied. I'll update again once the bottling has been done.

This weekend will be my first time bottling carbonation for my mead ale. It was started fermentation 3 weeks ago with OG 1.045 and now the fermentation already stoped without bubbling on the airlock. I plan to use the carbonation drops for my mead ale which it has the instruction on its bag...

It will be fine after 1 year. My mead was bottled about 8 months ago but its age was 1 year already (from fermentation begin) It's getting better and would be better in two more years I beleive that. That because the time that I bottled it the taste was really like medicine but the last week...

I think your braggot has quite high OG that's why it still fermenting. My ale mead is almost 3 weeks in primary and I keep monitoring it everyday and notice that the fermentation is getting very slow. Because my ale mead is just 1.045 OG so I think 3 week should be done the ferment process then...

Do you think the Irish moss can help it clear faster?

Hey, this is look easy to brew. I always prefer the Belgian ale style, this is interesting and I think I will brew some day.

I means the "TOP" one.

Hello all, Does anyone know this yeast? I was ordered it from the internet (only 1 package 6 grams) and pitched it in my ale mead batch (2 gallons) on last Saturday at 70 degrees. It started fermentation after 12 hours after but notice the airlock bubbly very slow. After 24 hours it was faster...