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I concur Girds. I left mine for 4 weeks before bottling - due to circumstances beyond my control - and its been a bugger to gas up.

Sounds like hop residue being thrown up during fermentation. I've had two infections, many years ago, and both of those were white, cobwebby looking things!

I always bring my lagers up to 20C for 4 or 5 days after bottling to ensure secondary carbonation. Never had a problem.

Agreed, KIR. I've made all the Muntons two-can range and they're top notch. I like the Muntons Gold yeast, too - throws a very clear beer.

I concur with Keep It Real - use a Safale yeast. I made this kit with a kilo of malt, 500gm dextrose and 25gm Fuggles. I used a Safale American Ale yeast which I had lying around. This has become a beautiful beer. In fact, I've come back to making kits over the last 12 months. The new...

I made the Coopers ginger beer last summer and it was a beauty. The reason to avoid sugar in beer is because it leaves a cidery taste. This is not an issue in ginger beer, you want that added flavour, so use sugar and not dextrose.

Holgates Brewery in Woodend are holding an open day on Saturday 27 May. Further details here: Holgates Open Day

Beertopia is on at the Royal Exhibition Building this weekend from Friday to Sunday. $30.00 gets you entry plus 25 samples of beer. Brewtopia

DeeBee/Pint of Lager, Thanks very much. I'm going for it....

DeeBee, Could you desribe your mash procedure, please. Are the grains crushed? I'd like to have a go at this.

Hugh, Bring half a cup of roasted barley to boil then strain into the wort. This will add a pleasant red colour to the beer and also seems to make a nice lacing down the glass as you drink. The saflager or ale yeast helps, too.

I've been using napisan, too, for ages and it cleans everything. With regard to PET bottles, I read in the Coopers Club newsletter some time back that you shouldn't use hot water to clean them as it destroys the plastic. I follow Papazian's suggestion and I give them a 10 minute soak in a...