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Its 2 weeks tonight. FG last Friday was 1.015, so it's been for a while done. Used Coopers Yeast + Yeast Vit. If it's a Lacto infection and I bottle it, will it just get slowly more sour, I mean if I drink it in a few weeks will it not taste foul?

I took a sample of this on Friday and had a peak at it on Monday night and it looked fine... Today... Fullsize: http://www.campbell-multimedia.co.uk/wordpress/wp-content/uploads/2012/01/IMAG0359.jpg I'm guessing that dull, milky, bubbly coating is not meant to be there. Question...

Nearly 1 week in at 12C and it's still visibly fermenting. Fridge smell has changed from sour cream to just cream, I'm assuming this is normal, but it will require a diacetyl rest? Do you suppose it's okay to... Wait till it stops fermenting, krausen drops etc. Leave it at room temp for 1...

Well the extract red ale with the pepper after taste has finally chilled out and is quite nice. Still a slight spicy flavour, but I think that's probably normal. However... it still has the annoying "volcanic" sediment in the bottles. You pour one glass from the litre and all is well, but 20...

Post it to me :)

There is a procedure (used as a management exercise) to get a cork out of a wine bottle. Take a large napkin, put it into the bottle trying to keep it open, then flick/jerk/shake the cork/bung onto it. Now slowly pull the napkin out.... it is capable of pulling the cork through the neck...

Google "How to Brew", it's a free online book, has a chapter about lagering and how it differs to normal ales. In short... newbie to newbie... everything is the same until you come to ferment it. Lager ferments cold, 50F sounds about right. The rest period you are talking about is done at...

Well, it started (visibly) fermenting on Saturday afternoon. One did get more yeast than the other and it of course went first, but both are now showing some krausen and tiny bubbles. Fridge was kept between 12C and 14C until I was sure it was going to ferment, then I dropped it to 12C where...

+1, beer kit for xmas. Batch 8 - An attempted lager went in the fridge on Friday night. I have a red ale to bottle on Thursday night and Batch 9 will be in the kettle Saturday morning, assuming the weather isn't good for paragliding. :)

I noticed this before in an extract brew. When the beer is cooled and put into the FV there is a LOT of stringy clouds of particulate matter swirling around like ghostly figures moving in the beer. In a matter of hours it settles out looking like fluffy wool, like that wadding stuff you used...

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Well lager experiment No. 1 is (I hope) fermenting in the fridge. 2 gallon boil/batch 1Kg Light DME (All I had) 100g Carapils 28g Saaz (60min) 14g Saaz (2 mins before flameout and let soak for another 3 minutes) 150g Corn sugar at flame out 1/2 protofloc tablet pinch of yeast vit 12g Mauribrew...

"How would you like me to brew you cider?" "What do you mean?" "Well we go to the supermarket, find some preservative free apple juice you like, ferment it, sweeten it and then bottle and carb it... we should have Strongbow...", I lied. <... you can only guess :D...>, she seen through me. :D...

I've pretty much come to the same conclusion. I pitch at 22-24C half the time and the wort barely gets to cool to 22C before fermentation kicks off and then it's really too late as I can't provide a lot of cooling from an open window. So, I'll pitch cool 18C for ale next time and the let...

Interestingly the Batch 5 red ale I'm talking about when I say it's peppery is my first "no kit" "just extract" brew.....

awe, but I have to say, after a sample of 1 week old blonde ale (young and tangy), 2 week old red ale (spicy, flowery and peppery), 4 week old Real ale (tangy fruity, cidery), I'm blessed with my 66.6 Red ale (3 weeks old) which is caramelly, very slighty sweet, well carbed, can pull 2 inches of...

Cidery, fruity. It was the Coopers Real Ale + Hopped DME + sugar, and I boiled the LME for a few minutes when I shouldn't have. No hop additions by me.

Well I'll give it as long as I can. Maybe it will mellow some. On a similar note, my batch 3, is now 4 weeks in bottle and it's still got a sharp tang. I expect this is due to nottingham yeast at too high a temp during the main fermentation and it won't ever really go away. Otherwise, if you...

Okay another week + a few days and... it's mellower, but still, it has a spicy initial feeling followed by a weird flowery taste like acidity plant material. Trouble is, it actually leaves a spicy taste in your mouth, like it's got pepper in it. Another week is all I can give it before I have...

Is there any coorelation between how much you like the smell of your hops boil, to how you like the smell/taste of what comes out as beer in the end?