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Hey everyone! First of all thanks for your help. I've used a couple times lactose during a boil doing Stouts. Every time, I would add 1lb or whatever quantity directly to the boil for the last 10 minutes. That is the way I do it. I was wondering if it is possible to add lactose: 1. During...

It would be important first of all to know what type of lager kit. Also, you can go on this forum and go into the recipe section. Doing a search will help you find what you want.

I tried once (as a joke) a jalapeno light lager. I did only 3 liters of it and I "dry-hopped" 5g of jalapeno flakes into secondary for a week (can't remember very well). It was, by far, the worse beer i've ever made. I don't recall that someone finished a whole beer lol

If this can help, I did a couple batches in the past and I wasn't happy with the ABV so I added a bit more sugar in it. The taste was not altered at all. I am not sure what happens in terms of chemistry in the process when you do that though. The more I added at once was 1lb. And yes when you...

Could you tell us what was the OG? What I am seeing here is a beer that will be around 3%. In my experience, a coopers kit needs 1kg of fermentable sugars. It could be dextrose, liquid malt extract or dry malt extract.

Do you see a difference in the height of the foam on top? Usually, I see a pale foam on top at the beginning of fermentation and after a couple days, the foam changes colour because it gets compacted (more dense). That could be the issue. Seems stupid but it is the only thing I see here if its...

This antiseptic aftertaste you are talking about could also come from off-flavours fermenting too high. The temperature needed for a lager yeast is always lower than an ale yeast: meaning you could have used the same process and get bad aftertaste with a lager. Posting your recipe and describing...

I am not sure to understand your question. To pitch in the yeast, you can just open the bag and put it in when the wort is cooled (this is the important part). Or you can put the yeast in 200ml of water to rehydrate it for a couple hours and then pitch in when the temperature is at fermentation...

Sorry for a double post. Try a bleach solution and put all your equipment inside (could use a bath). Leave it for a couple hours then rinse well and sanitize when you will be using it. Some say to change all the tubings when you get an infection. I don't personally see the point..

Haha! Good call! Also, bottled water could be a solution. It will work just fine. I find the easiest way and cheapest way is to boil the water you use. Maybe check if your town water is okay to brew with (concentration of chlorine and others). If you are not sure, well 4$ for 20ish L of...

It could be anything really. You should consider revising your whole process. It might be coming from a fly, to exposure to oxygen, to a bad sanitized tool. Sometimes, waiting is the way to go. Don't throw them away. If you get sick or stomach aches after drinking one beer, you know what to do lol

I believe you do not have to move to a higher temperature room to finish fermentation. When the fermentation gets stuck, it would be a good alternative to try that. Basically, the higher temperature will improve the fermentation speed and may result (if it is way too high) in off flavours. On...

It was more like my opinion on the matter. Either way, is it less expensive to brew all grain than use the can (most of the times) :mug:

Coopers cans make drinkable beers but nothing more. If you want to make a tasty beer that matches your preferences, you must do an extract or all grain brew. I started too with coopers cans for my first 2 batches then got tired of making a 6/10 beer. The best way to do it if you want to gain...

I've seen this before. It is not the priming sugar I can tell you. It drops to the bottom very quickly. It is an infection! Usually, it appears quite late in the process. So probably you bottled quickly ( 2-3 weeks) and it appeared only in bottles. Don't throw your batch away. Not yet. Wait to...

I live in Montreal and it took me forever to find paint strainers. Also, the only one I could find was a 1 gallon bag. Nobody heard of bigger bags than that. Weird. I went to home depot and found them for around 4$ each. I used them a couple times then finally bought 2 more on hopdawgs for about...

For an all grain brew, you cannot manage a good system without at least a 8gal kettle thats for sure

Actually, it was after fermentation. 3 weeks old.. And the top had a kind of crusty white bubbly skin. After fermentation it was very normal and flat, no bubbles, nothing on top. Then nice surprise of bad smelling and crust. Hmmm...

What kind of infection is this? Is there any way to know if it can be bottled or if I need to throw it away?

Stiring always help, thats for sure. Did you add the sugar solution while still hot? It is not recommended to do so. But if you did, the temparature change would be enough to mix. If it the solution was at room temperature, you might have some beer more carbonated then the others.