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These are pics i took from the bottles of an AG trippel i made. i noticed this same exact sort of formation in my larger 1 liter bottles when i made my IPA. i thought at first infection but when i poured the beer it tasted amazing, no off color or anything. let me know what it might look like to...

I did condition at room temp, but i figured out my problem, btw i make 2.5g batches due to no space for bigger bucket. Using a beer calc, pushing in say 2.3 volumes of CO2 for an IPA @ 72 2.5 g batch it shows 2.0 ounces of dextrose. i used google conversions to change to cups, idiot me...

i just associated it because every batch prime i have no heads, and i dry hopped the crap out of this beer. i am going to look towards measuring by weight on my next batch instead of measuring by a cup as per advice from a friend.

So i've done 3 batch primes and all have failed horribly. my newest IPA, i put one bottle int he fridge after a little over 2 weeks, put it in the fridge for a few days, and took it out. it was carb'd pretty well but no head at all which has been my problem all along. am i doing something...

i'll open one tonight and find out and let you know

Hey chris, First of all I do a 2 gallon batch - not enough room in my place in cali to keep a larger carboy at a stable temp. I did mix and boil the sugar, using the exact ammount via tastybrew calc. the reason I filtered this through cheesecloth is that i dont have a kettle with a false...

I made what i call my Insano-IPA, mostly becuase ive never done a beer with so much bitterness. anyway it's an all grain batch using white labs WLP051. I batch primed with corn sugar after i slowly filtered through loose cheesecloth and let it carb for two weeks, I put the bottles in the fridge...

I actually sanitized cheesecloth and a very open strainer that fit perfect on my bottling bucket and slowly siphoned my beer through it into my bucket, took out all the huge chunks of hops that were present in my crazy hopped IPA and other junk