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Ah, no then you're good, 8 days is still very young.

Even if "some" O2 reaches the beer, the bacteria will soon be suffocated by the CO2 before creating any havoc. Imagine the amount of O2 you put into the brew when you aerate the beer before pitching yeast, same principal. Like mentioned, I have brewed 100's of beers and always crashed with...

If you use the S type airlock, it will suck in air, but not liquid as both sides have the same bubbles in the airlock. I might not be liked for this, but the amount of O2 that will be sucked in during cold crash is minimal. CO2 is heavier than O2 and it will be covering the beer, so the chances...

I have the exact same imprint on some of my bottles, but with my crimson capper. it is caused by the shape of the capper bell itself which grabs onto the crown of the caps.. I took some medium grid sandpaper and just did some quick sanding inside it. Now it no longer grabs onto the sides and the...

Yep, it is normal. I converted a double door fridge into a temp controlled fermentation/storage unit where I ferment my beer, it smells like egg quite often when opened depending on the beer I make and the yeast I use. How long has it been fermenting for?

@Nubiwan Thanks. Yes, I was not trying to contradict @thehaze , I was more clarifying my own post. As for yeast in the bottles. Well, I have some fellow brewers who specifically use priming yeast. It is a neutral yeast simply to aid carbonation, but as I said, I personally do not do it. Yes...

Do you have any links to this specific kit perhaps, please?

Does the box's recipe state final volume of 23 liters? anyway, so seems like you had way too little malt in your brew. I would not add any sugars. I in fact never put sugar in my beers. to be honest, I would not really mess with it, perhaps just accept it as is and consider it a light beer.

@thehaze ok. So let me also clarify my short answer, useless post above . I made beers using Kveik or Lallemand Windsor ale yeast. Fermentation completes in 3 to 4 days. I let it sit another day, bottled with some dextrose and fully carbonated 3 days later. That being said, the beers were made...

How much is the total volume of beer? what was the OG when you made the beer?

I would need some more info on the kit as I not familiar with it at all. What all did you add?

My rule of thumb for carbonation in bottles is 21 days at 21 degrees (celcius) some of my earlier ales I brewed was still flat after 16 or 17 days, but perfect at day 21.

Bread yeast typically as a low alcohol tolerance. Usually it will die off in alcohol of less than 3%. The other problem is that your brew will taste very yeasty. Why not rather make something from a natural root or fruit? You can make ginger beer or pineapple beer, it is simple and it tastes...

Apologies for necro posting and reviving a 9 year old thread, but I thought it might be good to mention that Abashiri Brewery Japan makes a blue beer. it is made from blue seaweed and some other funky stuff like water from icebergs....

ok, so some feedback. I saved the beer. It actually came out great after my adjustments. I was sceptical, but sanitizing everything properly and not allowing too much oxygen during the adding of the malt helped a lot! It is a really nice amber ale now. I bottled it and it should be well...

There was absolutely no activity and that just after 1 and half days, so doubt that it would have been drinkable. So I had to create another 5 gallon ale batch earlier. I use one and half pack of yeast on it so have half a pack left, so decided to create some additional wort on the side. I...

Thanks again. I pitched Lallemand American ale BRY97.

Hi Jako, thanks for the reply. I bought new containers which are all the same size and colours. I used a scale to measure of my grains, but somehow I took the left over container and milled it which is way less than the recipe should have taken. I was thinking of dumping some DME, but that is...

Hi All, I am brand new here and I come with a problem. So here's the deal. I was to brew a light ale and started doing so on Monday (2 days ago). I bought some new containers and measured of my grains and hops to start milling. So I started the wort, completed and placed in the fermentation...