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Cold break proteins precipitate out under rapid cooling. You either jumped the gun & bottled too early, or you got some stubborn yeast? Could be starch haze, if you'd mashed any grains. Again, are you stirring up the bottles, or pouring everything in the glass, or are the bottles not settling at...

Huh. This pic looks a lot better, normal in fact?

Looks lightly infected at this point, as if it's just getting started.

When you find that Starsan is great for cleaning a glass desk. And PBW for cleaning sudden stains in the carpet. PBW solution can work better than carpet cleaner...

I did a video on airguns the other day. The .22 should take care of things when it's done...

I pureed one sugar baby watermelon & strained it, adding some 3 1/2 cups to 5 gallons of wheat ale. Tasted a good balance of watermelon. Here's a shot of my watermelon hefe;

The clover honey I used was pasteurized from the store & hadn't been opened yet. There was so little of it, Idk why they added it? But it & the small molasses additions had to be toners of some kind?

In other words, don't get in a battle of wits with an unarmed man...

Still kinda cool though. You never know who you'll meet...:mug:

I've done a lot with Cooper's cans from AE to Pm/PB BIAB. I have a few recipes using them y'all can have a look at for ideas on what/how much to use. Sugars do have their place, but no more than a pound. I prefer adding plain DME &/or grain steep/mash to the equation. They're not hard to do &...

First of all, that's the relabeled Cooper's OS lager kit. It uses an ale yeast, so it's not a real lager. more like a light pale ale. It could use some finishing hops, like Czech saaz or other lager hop in a boil with some Extra light DME for 15 minutes to give a better flavor balance...

In the top pick the coarser stuff settled on top is cold break proteins. The beer will look darker as it finishes fermenting, due to less yeast & trub in suspension. Cloudy beer in the glass, in your case, seems to be from haste. An average gravity ale will need about 3 weeks around 70F to...

I quit using the muslin bags, as they stain easy & take days to soak clean. The nylon paint strainer bags clean quicker & easier. I steep first, sparge, then add DME for the boil in those kind of beers (E/SG).

Steeping grains, like specialty malts or caramel;/'crystal malts. They'd need to be crushed, & steeped in a bag in water of no more than 160F for 20-30 minutes. You could sparge them to get more sugary wort out of them as well.

Coffee while looking for parts & services to restore/modify this;

Looking for parts to fit a Crosman 160 I found in my closet. Don't remember how the heck I acquired it?...but there it was, no Crosman 760 in site, just this one?...& the mystery continues...:confused:

I do it on my hybrid lagers. Bottle carbonate 3 weeks or maybe more. Then into the fridge for 2-3 weeks.

The bottle in the video foamed up over the lip slightly & stopped. That's the extent of any gushers. Everything was cleaned, rinsed & sanitized before use. But the temp did fluctuate. I'll just have to brew it again & see if it was me, something on the grain, or?...

Got another poster frame to mount labels on from my bottle collection. Neater & less clutter to dust this way...

Finally got another poster frame to mount some of the labels from my beer bottle collection. Still need some removable mounts though.