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Thanks for the replies guys. You are all referring to coopers but I meant that coopers lager was my first brew. This is a muntons premium Midas touch ale. But either way, I will leave it a few more days so that it can clear up. Can't cold crash unfortunately..

I've almost finished my first ale brew (I did a coopers lager as my first) and was wondering whether, like lager, ale needed to be left a few days after its finished fermenting to allow the sediment to clear and the beer to become a lot clearer itself. I just took a FG reading and its at 1.014...

haha i look forward to it!

ah okay, thanks for the info! only my second batch so im still new to it all!

among the bubbles, yeah

very noob question, sorry in advance! but the brown stuff on top, that's yeast, right?

fermentation surely never looks attractive! :P

thanks, what do you mean fermentation is ugly?

thank god! thanks guys, i was very worried for a little bit there!

Just slightly concerned about my brew. Don't know whether its infected or not. Thanks.

its now down to 73 so a while to go yet

ive put it in some ice water in my kitchen sink. that should be okay..?

I don't have a swamp cooler. So what do you recommend?

I can put it in my kitchen sink but that involves moving the whole fermenter about 10 meters with risk of disturbing the yeast and things.

So what will happen to my brew? And the wort itself wasn't boiling, just some water.

Just started my second ever brew which is Muntons Premium Midas Touch - a golden ale. I was just wondering whether I am doing things right here. Let me explain. The instructions said to add 3.5 litres of boiling water to the wort and then 16.5 litres of cold water. This seemed fine at the...

Was just wondering how necessary an S30 valve cap was with barrels? I have a barrel with just a normal screw on cap and don't know whether it's good enough to use? What's the advantage of having an S30 valve?

Weird! In England we refer to barrelling the beer and at the same time adding priming sugar to give it a little carbonation and pressure in the barrel as secondary fermentation. I then leave it for 3-4 days for the sugar to do its thing and then it's ready to drink!

Yes something like that. Something for secondary fermentation to take place in for ales and then at the same time be able to dispense beer from it.

Hey everyone. I am looking to make an ale very soon and was wondering which barrels everyone would recommend? I don't quite understand all the S30 valves, etc. and also cleaning them could be an issue..? How hard are they to clean? Thanks in advance!