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change up the yeast, you will be surprised how much difference it can make

of course the only camera i own is my cell phone, so this pictures arent exactly telling the whole story i dont think... because i know someone is gonna come on and say that those just look like CO2 bubbles (because they probably are), but i would say that they are trapped underneath this white...

note: neither of those are actually mine, but the second looks close... there is definately a solid layer of a thin white (something) on top, it has to be an infection, CO2 doesn`t create a film on top of the beer... if i bottle, will the film appear in the bottles as well

this is really close to what mine looks like... is that brett as well

oops... http://i281.photobucket.com/albums/kk240/dlamb1158/DSC01404.jpg

i`ve just tossed a bag in a 6 gallon batch and ive had friends do the same and it all worked out just fine in the end, starters will just make sure you have plenty of yeast cells for sure and fermentation should start instantly after you pitch it, whereas just tossing the bag in could take a few...

you could have probably searched this and gotten 8000 answers, but most people will just say you can get much more variety with liquid yeast, and that they use both depending on what they are making... my recommendation is to stay away from coopers and muntons dry yeast, they never tasted that...

this isnt mine, but it`s another that looks similar, but much worse than mine, i`m sure its the same infection (unless they all look alike), what is it called.... can anyone else say theyve drank some after it looked like this

hey my recent batch of beer has that this white filmy layer on top of it like the many other pictures of infected batches around here, can i rack from underneath it and drink it if its not sour, will it go bad in bottles over time or get better... what have other people done when this happens...

I started using Wyeast and it made i big difference in my opinion, i will probably never go back to coopers or muntons again

I wondered this too, if you just bottle an infected batch, will all the bad stuff just keep reproducing in bottles? will it still taste decent? does more time help/hurt?

I noticed this used to happen to me as well using coopers ale yeast, and then i switched it up and learned the massive difference in taste the type of yeast you use can make.

if you're too lazy to read and wanna watch a pretty good documentary, start here... ... i know they talk about the beechwood aging process a little bit, its 5 parts on youtube

great link, i learned a lot from that, thanks

saskatoon, sk.... am i the only saskatchewan person on here, actually i saw one other person from regina, anyone else?

I have no idea, but that is great yeast, produces a very noticeable and very good flavor.

it doesn't matter the size, density of glass is the same regardless of the size of the glass (density compared to water is what makes things sink or float in water). if the glass has a higher specific gravity than your wort it will sink regardless of its size (in theory). but small pieces would...

I want to get a shipping quote for a USPS shipment to Canada although their website is only set up to ship USP. But it says to just add in the comment section you want USPS shipping, so do I then click the UPS shipping option and just comment that I was USPS shipping? But then if I do this, the...

yeah it's perfectly fine, liquids retain their heat a lot better than you may think too. if the room temp drops 6 or 7 degrees it will take many more hours for the beer to cool down to those temperatures as well.

i think pretty much everyone on this forum will recommend John Palmer's, How To Brew... it is great for everyone no matter what their experience level is