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Thanking you all! Will get on this tomorrow, now the only question is which one to choose!

So, i've never tried a Porter. Hadn't even heard of it until poking around on home brew forums. I'm a Coopers drinker predominantly. Enjoy Pale ale and Sparkling Ale, as well as Best extra stout... Can anybody recommend me a nice Porter, that's easily available at a Dan Murphy's or something...

Yeah, i might try leaving one for say, two weeks and compare. I feel a little uncomfortable leaving it too much longer without it being in a fridge or whatever. Might be okay at the moment i'm getting pretty stable 19-20 degrees.... hmmm

Hmm lots of huge heads on some of these beers! I prefer a slower pour... Here's a Pale Ale at just under 3 weeks bottled. Tasting pretty good i must say! (Disregard the weird looking shit on the glass, from my hands and the flash caught it...)

Would it be safe to say without temperature control this might be a different story though? At this stage i don't have any temp control or fridge setups, i just leave my fermenters in a non drafty part of my kitchen covered in a black sheet...

Thanks for this! Is what i was most unsure about - so that clears it up for me! I have everything ready to go to have a crack at this - but alas i am out of bottles....

I will duplicate a recipe one day soon and leave it for longer to compare the results :)

Ahhh yes. I am slowly getting more observant!

So i guess i'm the only one here who looks forward to those last Coopers Pale sips of yeasty goodness??

Thanks everyone for clearing that up for me (pun intended) Good to know! Cheers :chug:

Thanks! Is this a commercial thing as well? Wondering how Coopers Pales etc are still cloudy, i wonder if they have a completely different process? Cheers for the quick response!

Are you pouring them out or drinking from the bottle? Only way to truly tell, would be to blind test somebody else that doesn't know about brewing practice - and take out all possible variables.

Hey all, So i've always been under the assumption to bottle as soon as final gravity is stable over 24 hours to reduce the risk of infections etc... I've noticed a lot of people here leave their brews quite a lot longer. I just wanted to ask why that is? And what is the difference in ageing...

It's not the be all and end all though! I've had plenty of Coopers Pale schooners end up with no head only a third or so in... Glad it turned out alright for you!

Kinda what i was thinking, it IS a stout too so you don't want it super carbed... What do you think about the fermenting time?

Welcome. I've had similar periods of non brewing due to problems. Can i ask what was so bad about your beer? Might give some clues to where in particular to improve the next batch!

Ooookay guys. Bit of an update. We're at day 5 with this. Took a gravity reading this morning (these are temperature corrected and adjusted to my dodgy hydrometer BTW). Started off at 1.053 Day 5 - 1.013 Taste - AMAZING. I am really blown away with this actually. Shits on anything i've made...

Much betterer :)

Has been working good for me, but we were just told it is no good earlier on. :ph34r: There's an awesome quote floating around thats something along the lines of "I didn't know everything i did in life was wrong, until there were internet forums" - just had a google looking for it but couldn't...

Are you sure that's not the other way around? And are you basing this on science, or your own personal experience? Because if it's personal experience rather than science then i don't think it counts for much in this thread. :D