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This brew is the first time I’ve dry hopped so it might just be my mind trying to find issues 🤭. Fingers crossed you don’t get any explosions; I started batch priming after I had one!

Just thought I’d post an update on the beer I bottled about 3 weeks ago. It’s been bottle conditioning since then and there appears t be something on the surface in the bottles. I’m unsure if it an infection or just yeast. When you move the bottle some of the bits sink. I swirled on of them the...

I’m reusing glass beer bottles ( not a fan of plastic) but I will do a check in a week to see if it’s carbonated and keep an eye out for any surface growth. Any idea what the growth might be? I have a serious penicillin allergy so if there’s any chance I may leave the tasting to my OH.

I have bottled it as the Gravity was at 1.010 the same as a week ago. It tasted fine.

Thanks for the replies. I’ve never seen that before so was freaking out a bit 😂

Hello Can anyone help ID what is happening to my beer. It is a Coopers Hop Gobbler. I followed the recipe and the only issue I had was that our heating went out and took a while to fix so fermentation slowed dramatically. All in it took around a month. I opened it a few days ago to take a...

Thank you everyone for the suggestions. I’ll pass on all the comments and fingers crossed this brew will be ok.

No extra hops added apart from what was in the extract tin.

I’ve pass on all the information and see what he decides. Personally at this stage I would be inclined to wait and see. From the little bit of research I’ve done on raw ale brewing it sounds very similar.

How do you go about testing it? Is it a case of take a mouthful and see if it tastes bad?

So is what you’re saying is he potentially has an infected brew? It’s been fermenting for about 10 days. Should he dump it?

Sorry I wrote it down wrong 168-170F

Sorry I’m really new to brewing and just want to put this question out there as I don’t have the knowledge to answer it myself and an internet search hasn’t helped. My friend decided he would try to brew a batch of beer. He used a tin of extract (sorry I forget which one) dry malt extract and...

I think you may have found something worth exploring. I have been using washing up liquid and doing a double rinse on my bottles and equipment. I’ve ordered some brewing cleaner and might do a small batch to test the theory.

Thanks for the advice. I think I cleaned everything carefully and also left the bottles to condition for 4 weeks before starting to try opening them. Thanks for the reply. The room my fermenter is in ranges from 18-20C so I put the higher figure in the BF calculator.

Here is the link to the coopers brew Irish Red Ale The carb volume was 2.2 and I used table sugar 107.1g added to 20L of beer.

Hello I’m hoping someone can solve why my beer never has a head or has a minimal head. I have made Coopers Irish red ale twice and a Woodford Admirals reserve once and followed the recipes exactly. Left the beer to ferment and clear out for about a month then used an online priming sugar...

I was just planning on heating some water with the cinnamon stick in and adding both when I rack the mead but making an extract sounds interesting! Is it a case of soaking the stick in the vodka?

Thanks for the reply. One more Q. As it's been fermenting for 4 days when do you think I should add the cinnamon?

Thanks for the reply. As it's been fermenting for 4 days when do you think I should add the cinnamon?