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Yeah, think it was 27 not 37. Temp inside the fridge basically, not up against the side of the bucket. Should I just prime and bottle this ASAP then, seeing as its seemingly done already? Probably bad to leave it sat on all that dead yeast?

I tried it. Tasted pretty ****, but it probably would this early. There was a nose of vodka or something if I wasn't mistaken.

Wow, look at the science here, mind blown - https://escarpmentlabs.com/blogs/resources/avoid-the-dreaded-cheap-booze-flavour-5-strategies-for-fusel-alcohols

I suppose I could sterilise a glass and scoop some out. What sort of taste do those head ache alcohols give? I seem to remember a sort of "hot" taste last time I did it?

This seems a good shout. I looked at these and didn't fancy trying to clean around it in the bucket. This is what being lazy gets me.

Yeah just tested it, its done pretty much something like 1012 now. Balls, balls, balls. I go to the trouble of getting the fridge set up, then scuppered by a bit of tape falling off! I may as well have left it on the bloody patio brewing haha! :mad:🤬😪

I think it had about 18 hours at that high temp, then I caught it and got it back down to 20 degrees within an hour. Could it really have fermented all the way so quick at that temp? Be interested to try and test it, see what sugar is left! I love the one about beer ice lollies, if you got...

Will I get away with it? I put my latest brew (hopefully some kind of spring bitter, whatever that is) in the inkbird fridge I made, but the bloody temp probe had fallen off unbeknown to me, so I thought it was 20 degrees. That was Sunday night. I looked in there tonight and yeast sludge had...

Does this mean cold crashing makes the beer more fizzy? I'd not actually put it out yet. Be interesting to see if its more fizzy now its just gone in the garage.

I think I will use more in my next one then, people are using quite a lot more than 50g above! That gusher must have had some other issue. Colder beer can hold more CO2, wouldn't have thought of that, that's interesting!

Hi, My brew books always say to prime with 50g of sugar for a 6 gallon batch ready for bottling. However, I seem to remember I did this, and most of the bottles from a batch blew up with foam when I opened them. So I've backed off to 20-30 of sugar, and my beer is usually a little more flat...

That does sound just like what had happened to mine ...

Yes, I have to get one of those clips as well and avoid arm ache.

Ah okay, I might try that wlth a few of them and hedge my bets haha :)

I bottled my new beer last weekend just before going away, and the heating **** itself and was off all week. Only just got the house warmed back up. I believe I need to have kept the temp up at around 20 degrees for a week or two to let the priming sugar condition it. Does anyone think it has...

https://www.the-home-brew-shop.co.uk/little-bottler.html Anyone tried one of those? Had a right job siphoning off my brew last night, had one of those tubes you connect on and nothing comes out until you press it into the bottom of the bottle but it went wrong and the stuff was coming through...

I probably shouldn't own up to this and humiliate myself, but I'll do it and give you all a laugh anyway. Smashed my last hydrometer (again). New one, the green band isn't where the old one was ... the bloody stuff is at 1010 not 1020, its done haha. Chucking in 1/2 teaspoon of all spice, 1oz...

Yeah, I wanted to do that, but I was worried when it first went in hot, and weather was warmer, about the fridge and heater fighting each other. The fridge seemed to drag the temperature down and then keep dragging it down after cut off, leading to the heater then kicking in. For now in this...

Your memory is quite something there mate. Not that bloke thinking his mash is stuck again haha. But yes, this recipe had a load of porridge oats in it, and lots of darker malts, so this could easily be what's going on. I've cranked the fridge up to 20.5 degrees anyway, so can see what...

Hi, sorry should have said, its a stout, and I used a Nottingham yeast. Mash was about an hour and a half I think.