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I've maybe thrown you all off with his shaking thing. I give it a shake when it's been filled then again after 24 hrs, that's it! It's been sat for three weeks, surely it would have cleared a bit by now, not got worse? I can see a bit of sediment settling in the tap but I've drawn off 2 half...

Yes it tasted fine, in fact, if you shut your eyes, you'd think nothing was wrong. How did you get your sugar to disolve, was it in liquid form? I don 't think I've come across sediment going into solution, please expand. As I said, it looks like there's more sediment now than when I wracked it...

Hi guys, looking for a bit of an explanation for this problem. I've made this kit on dozens of occassions and normally put it in my pressure barrel. Always use the same amount of sugar and always check the FG is as close to 0 as possible. This kit finished with a FG of 1.002, left it a few days...

Just read your article their and it saved me from asking a silly question regarding non-fermentable sugars leaving you with a high FG, thanks!

Just a wee update on this out of date kit. I put it in a pressure barrel some weeks ago, took a fair while to clear but came out perfectly and tasted fine. As everyone correctly stated, BBE dates on cans seem to be a nonsense. I have now started a Coopers English Bitter that is 18 mths out of...

Thanks for answering Crow! Mine has cleared eventually but me brothers remains cloudy, is there such a thing as infection? I mean yeast wise? I've not asked him if he's tasted it yet.

Does anyone have experience with clearing this beer kit? I've recently bottled this beer and although it IS clearing it's taking some time but the real reason for posting is that my brother made this kit several months ago now and it's as cloudy now as when he first bottled it. He had it...

I would hazard a guess at cootch maybe but it's not my style of gaelic. Apologies, I have just noticed that you are indeed of that type of gaelic so you would know far better than I.

Well, it's started now. The contents smelled pretty normal and I used a new ale yeast.

I'm about to do exactly as Dave has done with a Youngs Harvest Bitter kit dated Jan '23. I'll use new yeast and let you know how I get on (if I survive)!

Oh well, it was a fathers day present so I can't really blame my daughter so I'd best just enjoy it.

So would you say it's not that great a taster?

I think I can only agree with you. I'm sure it was a 12g packet. I'll leave it a couple of days and retest but it does show signs of clearing now.

I seem to have joined the Raja's Reward club as mine seems to have stoped at 1012. I did add a wee bit of extra sugar (750g) OG 1053 at the start and it burbled away quite happily then pretty much stopped. Given that it's only been going 9 days I gave it a bloody good stir and that seemed to...

If your going to drill a hole in your lid, be sure to put a block/small plank of wood behind the lid to drill through the lid into, that way you wont damage the lid and you'll have a nice clean hole.

Thanks Keith

Well I very much appreciate you looking for me, really I do.

Thanks mate, that would be really good of you!

As I tried to explain earlier and this is only what I've been told by my brother; he read that Dave Line was trying to explain how ale was made historically and that Scandinavians had to have had hundreds of failed attempts. I wasn't trying to push the fact that this was a commercial ale. I'll...

Well that's that then, absolute proof that I'm wrong. Thanks again guy's for your help. Time to put this to bed!