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Sorry I forgot to say they were all kits.

I don't believe so. Every time I've been in it the bottles still feel cool to the touch. I haven't actually tried any from the van since it's been down there. Could it be that it's because I haven't been trying the beers from a cooler place but before I've put them in the van?

Room temperature, say 22 degrees.

I've now done 6 brews from kits for my wedding in a couple of weeks. The second, a St. Peter's Ruby Red, tasted lovely after a couple of weeks post bottling. A month and a half or so later and it tastes almost Belgian and nothing like it did! It's still tasty, just not the beer it should be...

As the title says. Will a 33 litre fermenting bin contain the mentalness that is a Coopers Irish Stout? I ask as I did one in a 35 litre bin and it certainly wasn't enough to hold it all in.

How much longer did you have to wait if you can remember? Did the final brew taste normal?

I'm sure it had finished. Now however it is alive again after only an hour or so whic suggests the yeast hadn't finished working on the sugar. Is that right? Surely more fermentables in the form of spray malt mean more alcohol?

I had to cut off the top of (about a third!) the krausen head on a Coopers Irish stout to save me and my Missus from drowning in a giant stout chew. All has gone well and it's finished fermenting but I have a high FG of 1.018. It should be lower as I gave it more malt than the instructions say...

I've had it brewing for more than three weeks. Whilst it's still producing some gas I reckon tomorrow I'll find the sg has steadied at 1.018 from 1.042. Should I expect a little more from it? I had to remove about 1/3 of the krausen head as I wasn't prepared for the mega explosion that...

Right. The IPA still tastes a bit funny but not as bad as it did and it's still cloudy. Is it worth all the hassle of bottling? The Ruby Red was the St Peters. I found a bottle in my local off license and I must say mine was better. Better gas, head and taste. Lovely.

Ok thanks. I've figured out it smells and tastes a bit like bananas with a hint of beer. I've only done a Wherry and Ruby Red so far, both of which tastes nice as soon as they'd finished fermenting which is why I think it's gone.

I did a coopera IPA kit about two weeks ago. 4 days or so ago I tested the gravity and noticed it was very cloudy still. SG was 1.010. Also it tasted a bit odd to me. I've done another test and the SH is the same and it's still cloudy and still tastes and smells odd. It tastes fruity and not...

Thanks. Can they be kept indoors for too long and of so what would happen?

I bottled a couple of beers last week and currently have them in my flat at around 22 degrees. 1) Is there an ideal amount of time for me to leave them at this temp before moving them somewhere cooler to condition and store? 2) How cold is too cold when conditioning? I was going to put them...

I haven't (yet) used campden tablets so have been using water straight from my shower hose into the fv. The first beer I did like this got such a massive head on it I had to do a short brew. It went off like a rocket too. The couple I've done since I've given them a good old stir and just used...

Well it's been bottled for about 5 days and so far so good. Lovely.

I think it's a good idea. BTW OP, I've just done a Wherry. It took a couple of weeks to reach 1.014 in roughly 22 degress.

Thanks for your reassurance, it's exactly as I thought. I'm not too worried about a little sediment and I expect that from all of the bottles I've done so far (brewing LOADS for my wedding in April). If this weather is going to be as cold as the press say I'll have them all out on the balcony...

Small amounts of the yeast cake made there way into several bottles when using a little bottler. I am 100% sure that fermentation was complete and that I'd used the correct amount of priming sugar. That said am I correct in thinking that they shouldn't be at any more risk of becoming bottle...

The plot thickens. I contacted their customer services who said that: 500g of sugar is about the same as 550g of dextrose or 600g of LDM.