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Yeah I drink it at room temperature. I'm british so our beer tends to be that way anyway, lol. I do have a few beer bottles so I could do what you suggested in terms of chilling some bottles in the fridge.

I decided to open the keg and have a peak inside to see how the infection looks now after three days in the keg. The beer looks completely clean, no sign of any infection whatsoever. Could this mean that it did die after all? Maybe due to the pressure or something? Anyway, after my quick peak...

Okay, thanks :s I'll order my flatmates to help me drink it all asap lol

Hmm. That's a problem because I don't have any way to cool the keg :/ My fridge and freezer are both too small.

Really? But what does it breath? Should I kill it with fire? lol

I kegged it and I've had a few tastes and seems like it's fine. I force carbonated which I'm assuming will kill the nasties, or is that wishful thinking?

I just opened up the fermenter to keg the beer and this was waiting for me inside... Ooer, did I grow some beasties? Is it safe to drink?

Thanks guys, hmm. How do most people get their meads to stop fermenting at 1.025 or something? Mine last time went down to 1.002-ish and while it was ok, it wasn't as I expected, I'd like a sweet one but I can't figure out how to do it :/ Sent from my iPad using Home Brew

I have a batch of mead which I want to purposely stop before it gets too dry. If I move it off the yeast cake and into the keg early, will that do the trick?

It's in an alcove where the temperature is slightly lower than the rest of the flat, 17 or 18c. Almost room temp though. Sent from my iPad using Home Brew

When I kegged it, I added more sugar for carbonation (25g or so, boiled in water). Since then I've tasted once or twice to check on progress (only tiny amounts each time), the beer seems excessively sweet for the small amount of sugar which I added, carbonation doesn't seem to have occurred at...

Kegged it last night but my plan is to leave it to mature for a month or so before drinking. I just need the fermenter for something else atm. It's good to finish up in the keg, right? Sent from my iPad using Home Brew

Fair dues. I'm just a bit anxious to free up the fermenter. Won't in condition in the keg also? I guess I could leave it another week or so.

Seems to have finished fermentation, it's been 9 days. Shall I keg it? Even if it's not quite 100% fermented, my guess is that any extra fermentation will just go towards the CO2 produced in the keg, right? The current gravity is 1.032, down from 1.113. Does that sound about right?

Okay, thanks! I'll give that a go :)

I force carbonated the keg for my IPA last week, but now that I go to try the beer I find that the glass is 80% head! I was wondering if relieving pressure by loosening the lid slightly for a few seconds might help? But I don't want a flat beer either, haha. What should I do?

Put a few used tins of beer mix filled with water on top of the lid this morning after pushing down to relieve some gas which was pushing the lid concave. (I'm a student, didn't have any real weights) :p I can't stress enough how good an idea this is, thank you very much DeBAD! Without the...

Ahh, good point. I didn't do that. I will do it today.

Came back to uk today after a couple of days in Paris. My flatmate was keeping tabs on the beer while I was away and sent me text each time to let me know how it was. Sometime between 6pm, and my train coming above ground on the English side of the channel tunnel at 10pm, the beer exploded :p...

I just checked the blow off jug and I'm up to about 3 bubbles of co2 per second o_O As for the yeast, I pitched two 11g packets on top of half the wort at 24c before pouring the other half (also 24c) on top. I then stirred to be sure it was all mixed in - is it enough or should I add one more...