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Thanks for the answers. I'm nervous about about this one, as it's being bottled for a competition and I have to send it by Thursday this week. A flat beer won't win me anything. Finger crossed

Hi Folks, so I had my finished 5%ABV Chocolate Stout sat at 3C for 7 days at 0.6bar and when I poured a glass it foams but its rather flat in the glass. I upped the pressure to 1bar for 2 days and it's not much better. Does anyone have an idea? The FG is a high at 6.7P, in case that makes a...

Thanks. I'll check. Spigot on fermenter could be the culprit.

Thanks for the answer. The mixer is already out. I think I'll fill a few bottles and dump the rest. No big hope they will be OK but I've come this far.

But why is there flavour so awful? As I've said, I have tried most beers and this one tastes rank.

I've used Verdant about 5 times, it does stay afloat long, but this is different and tastes great. Thanks a lot everyone for helping, again I really appreciate it.

It's been in a the fermenter for 3 weeks now. I've tried nearly every beer when I take a gravity reading and this one taste wrong, spoilt and broken. The krausen and foam on the sample normally isn't so slimey and gooey. There's definitely something wrong. The flavour, the bitterness isn't...

I checked the beer today and the gravity hasn't changed at all. The taste is disgusting and the foam on the top is slimy and creamy. So I can throw this batch into the toilet. Can anyone try and guess what the problem is and how it could have happened? I'd at least like to learn something from...

We had a imp stout that was in a glass carboy for 3 months, that has hardly any CO2 (understandably) but we had a IPA we cold crashed and used gelatine, that had 0 carbonation. Next imperial stout, sat in my cellar aging, will be buffed with cbc yeast before bottling. We make a simple sirup...

I need my yeast to have some power left when bottling, as I bottle condition. I've had beers stay flat and that spoils a good ipa

Ok, thanks a lot for the help. I'll leave it for a while longer and measure gravity. Maybe my recipe is just ****

I just dont want to leave it on the primary yeast longer than 2 weeks ±some days. Should i bottle on the weekend then?

The beer had reached my planned FG. Its weird, i guess ill transfer to secondary, wait a while longer and then bottle and pray. Does the pic look like anything anyone knows?

Bottling was supposed to be this weekend. I'm worried the beer is broken. I've never had a beer taste this bad before bottling.

Barbe Rouge 100g and for 4 days.

Hi all, I brewed this beer 12 days ago and it looks strange and tastes even stranger. The recipe is attached. It's still in the fermenter waiting to be bottled. It tastes really bitter, unpleasant and muddy and I've never had foam like this after fermentation and dry hopping. The only thing...

That's true, I just really don't want to use DME. It's very expensive in Germany on top. It's just something I've got a bit obsessed with, brewing a 12% beer with no DME etc. Been thinking a lot so I wanted to throw my ideas down out there

I've done it twice and both beers are really good. The late dark grain is meant for very dark stuff and is supposed to reduce astringency. I'm using 3.4% dark chocolate as darkest grain, rest is special B, caramel 60 and lots of light chocolate. Want a very smooth and chocolaty beer. I really...

I was going to sparge the first mash more, so I can sparge the second with Wort until I get my pre boil volume, apr 24l. I have a 30l system. I'm completely undecided on the two grain bills. Went 50/50 last time

Two following mashes using the same Wort. Halfing means adding acid. I'm sparging the first mash heavily, so I can collect enough to use that liquid to sparge the second batch. So water treatment is going to be interesting.