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'..in only a day or two...' - yes, in a little more than 12 hours. I'm impatient. I was thinking it should be full of bubbles and should have created so much pressure (because that tablet was big enough for 750ml beer and the jar has maybe 200ml) that it would have blown the jar out rounded so's...

Thanks for the replies. No, I think it fermented at a more reasonable temperature. Still hotter than should be but I'm late to understand the importance of low temperatures. The vendors of the brew kits don't help, here in Australia, for they always suggest you pitch your yeast between...

The ambient temperature here is 40C (104F) today and yesterday. I've got a brew that has fermented to completion and I was going to bottle it today but I had a sudden thought: 1. At today's temperatures the yeast could be dead in the brew. 2. Therefore there'd be no active yeast in...

Well it is a little known fact that one of the primary reasons beer drinkers find beer so attractive is the subtle intrusion into their nostrils of the aromatic compounds created during the fermenting process. These compounds, quite heavy, large molecules, are carried in the moisture arising...

Hot weather won't stop it? True? How about when the weather is 40C ? It is what seemed to happen to my last two brews, for sure. I can't post the recipe. It was a home brew can thing, as I've said, and I added a 1kg proprietary mix of dextrose and malt, etc., (maybe some 'etc.', I'm not...

Yes. This crossed my mind. But my hydrometer has a very clearly drawn area for beer, from 'start' to 'finish' and the finish is a 1.005 and I've always been able to get my other beers to that mark. I'm deadly frightened of exploding glass bottles with little kids in the house. Though my...

I've brewed about 10 brews in total. So I'm a beginner but I've done it before. They are brew kit brews. A malt mix in a can gets poured into a container with added sugar/malt/whatever and when the temperature is right the dry yeast package is added. My second last brew got stopped...