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If you add fermentable sugar even if you are carbonating it, it will just ferment out in the bottle and you will lose all sweetness. You need to use unfermentables unless you are going for still cider in which case you need to kill the yeast with Potasium sorbate and then sweeten. The easiest...

Yes all beers will do, but it is a source of food for microbes and no matter how sterile you FV is and how particular you are microbes will get in and can infect it. Its just good practice IMHO

Well done mate

Welcome to the forum Zero. :p

Take that advice at your peril many of us have lost plenty of brews to dirty FV's just because it hasn't happened to you doesn't mean it won't.

No its not 'Manchester' its Trafford :whistle::whistle:

Yes it will contain a lot of yeast but also a load of other airboune nasties feeding of the yeast. Personally I transfere it to a secondary FV to get it off anything thats not clean.

could be Hop oil

That looks like MLF to me. :party:

You could try putting it in a sink of cold water or sitting it on a cold concrete floor.

I would get it cooled down as best you can 24 is way to high. You can get off flavours if you maintain this for 24/48 hrs. Get it cool

What temp have you got it at now? You don't want anything above 21c. Once it has finished take it of the heat. :cheers:

Interesting Martin. Though most of us have found that using Old rosie yeast/dregs and 1 tsp of malic you certainly get a cider with a good farmyard twang. :D:D

If you were living in the south of the NWW region Ie merseyside or cheshire then some of that water came of the River Dee, which has Monsanta Chemical works on its banks. They remove 99.999% of all phenols out of their water before it goes into the river (or they did in the late 80's when I was...

Thats why you treat your water with a campden tablet Nick.

I use both Brewmate and beer engine both free. I started with Graham whellers bear engine but find the interface of brewmate a bit better and more modern. Both are adequate for my needs.

It was by accident that I came across the old rosie yeast. I had a bottle and cultured it up, I was planning on doing the MLF thing but was assuming that it would happen naturally if Malic acid was added. As it turns out it was the bacteria in the Old rosie dregs which did the job.

Are you doing a glucan rest with the oats? And are you toasting them? I am a big fan of oatmeal stouts but I do think you need some flaked Barley as well 50/50 mix IMHO, the oats can become too much.

That is true though he walks well in stilettos :D:D

Oh FFS Dennis, no man should have to endure that past his second wedding anniversary. Everyone pray to the beer gods that our sanctuary be fixed. :pray::pray: And whilst you at it pray our emoticons be fixed also.