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Thanks for the replies, at hour 5 it is now at 19 C and that's read from a thermometer strip several inches above the water line of the tub its in with maybe only 3 gentle carboy shakes since pitching to distribute temperature.

I pitched my S04 yeast when the wort was still about 30-35 C, I soon after realized this was not a good idea and immediately placed the carboy in a water bath, wrapped a wet towel around it and turned on the fan right next to it. Within a half hour it had dropped to the 25-30 C range and three...

I didn't but they all carbed well, they just have a bit of a green taste that I figured wouldn't really go away if in the fridge.

I put a few bottles of my three week old beer in the fridge but they're not quite done yet, will they still condition properly if I bring them back up to room temperature?

Since I am a beginner just trying to get the process down, are there some kits that are recommended or better than others? What do you use instead of corn sugar?

So does another week or two of bottle conditioning after the first actually make a significant difference?

It's called a lager but is actually an ale, the yeast is top fermenting for example.

Someone recently said the temperature may have been too low.

Hi all, I was thinking about doing Cooper's Real Ale kit as I've heard good things about it and I'm also a beginner. Just curious as to what kind of yeast I should use since the yeast that's included is apparently not that good. I was also wondering if anyone has tried this kit and could...

It was the coopers lager kit with whichever yeast is included with it. (Ale yeast) The only thing added was corn sugar since its my first brew. The beer still tastes like beer but the wine taste is mostly apparent in the after taste and is a little flat.

It's just something that I read, apparently It's the unfermented sugar.

I brewed a coopers kit at about 16 degrees C or 60 degrees F, it spent two weeks in primary and a week in bottles at the same temperature and has a wine like taste, is this because of infection or a result of incomplete fermentation?

Just curious if anyone's tried brewing an ale under 18 degrees C, my first homebrew seemed to come out fine at about 15-16 degrees even though ive only been told that the yeast wont function properly, is fermenting at room temperature more of a speed thing?

I was curious as to the stages everyone uses to ferment their beer (not necessarily how long but that's good to know too). For example, should the wort be put into a plastic pail for primary and then put into a glass carboy for secondary or could I just leave it in the Carboy for both and only...

The guy at my at my homebrew store suggested that two weeks in the plastic pail might yield infection. It seemed a little off to me

First off, my ale has been fermenting for about two weeks at 16 Degrees Celsius in a plastic pail, loosely covered by the lid, is it likely infected? Second, I'm not sure if I should transfer my beer to another container as to not disturb the trub when I mix the priming sugar, is it worth the...

How would I go about adding the hops and has anyone tried this beer, how is it on its own?

Well even though the package said lager, I'm pretty sure it's an ale. It's currently brewing at about 18 degrees. The instructions are bogus I think because they call for less than a week of fermentation before bottling and temperatures of up to 27 degrees. The yeast is ale yeast too.

So you think I should still transfer to the carboy in a week or just bottle and let sit for secondary?

I started my first brew a week ago (cooper's lager) and don't know what to do now. My brew has been in a plastic pail this whole time with the lid on but not sealed to allow gas escape. Instructions from my homebrew supplier say trasfer to secondary in the glass carboy after 3-4 days but there...