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I'm in a hot climate so i decided to ferment my brew in the fridge with no fridgemate just turned down as far as it can go. it's been in there for 1 week, i'm a bit worried it is too cold, my questions........ if the brew airlock is bubbling does that mean the temp is ok??? if it is too cold...

might let it sit for a few more days and hope it settles

yeah well tastes ok, like stout from the fermenter should I spose but the floaties are all the way through. aahhhggg !!!!!!! :angry:

it was dried malt extract i added it to the fermenter and stired it for a while till there were no more lumps visable. then added the can

brew has been in for 7 days it bubbled away for about 4-5 days.

it's coopers stout with 500g of malt, I have done this brew a few times with no trouble whats happened??

no sorry, when I said leaking I mean leaking out of the crack in the glass not the cap. Therefore I know it hasn't exploded just cracked and slowly leaked out.

Nah, I don't taste much difference between PET and glass. but there is just something about opening glass over plastic, it just feels right.

yeah thanks for comments, I think the guy had them outside in the sunlight also..... if that makes a difference. They haven't really gone off with pressure they seem to leak a day or two after bottling so I'll continue using and see what happens.

I recently picked up 200 long neck bottles and bottled a brew with them. I noticed two of them where busted 2 days later, they didn't explode. one was cracked around the bottom and the other was a round neat circle out of the side. so does anyone know if glass gets brittle with age, not sure...

yeah thanks butters, i have read alot of them the fridge thing is the most out of pocket but probably the easiest to control tho. i go away for work a bit so don't have time to be changing frozen bottles and stuff like that. was just gonna get an old beer fridge with good seal maybe $100 and...

thanks heaps Rob that's what i was chasing wasn't sure if i was doing it right. thanks to others also i know my temp is way to high just wasn't sure if that was killing the alc reading. unfortunately I brew in Darwin and have the fermenters in the coldest room and the best i can achieve on...

I have been using a hydrometer to check OG and FG and working the alc percentage from that, so what would make a full strength beer turn out to 3.5% ? am i doing the calc right ?? (the difference from OG - FG \ 7.46 + .5 from priming) or is it from the fermenting conditions?? (27 deg) I...

Just started looking into hops, i spose step 2 in kits. how do you know what hops to put with what beer and what sorta flavours certain hops will give??? I have just put in a draught and spoke to the local home brew shop about hops, I ended up getting a small cluster hop bag and was told to put...

I meant FG damn newbies!!

thanks for all replies, it seems my temps are to high. local brew shop reckons the temps are ok, maybe thats what they are use to up here. i will try to get a fridge and a temp controller for it. OG usually gets around 1010 so should I be using extra hops to even it out ?? thanks again.

I have done about 8 kits now and I'm experiencing most of the batches have had a sweet taste that isn't my cuppa. I've done a Gold clone, Extra dry clone, Thomas cooper draught all of these had a sweet taste, draught was a lot better but still there. I live in Darwin have been brewing at room...

sorry to ask a question in a forum already started but....... I wasn't aware bottles are better warmer in the first week. If I fermented my brew in the fridge at 20 deg then bottle and leave them out at temps between 28 - 30 deg, would that be the way to go??? Thanks.

I was very surprised at the large response of fellow brewers willing to help out with advice, I really appreciate it and I will continue to read up on AG and at the same time work on my temp control. thanks very much to all who answered, great advice!!!

the homebrew taste i think is coming from the temps in Darwin the brew i got was a tabs brew and was made for this climate supposedly the fermenting stayed around 30 deg through the whole 8 days, which I know is to high will look at the broken bar fridge with frozen salt water bottles I think...