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I did an ESB Fresh Wort Stout with WL Irish Ale yeast (liquid). It's arguably my best tasting beer, although admittedly I have never mashed.

So I've been experimenting a bit lately... I brewed a Coopers Dark Ale with Morgans Dark Crystal Malt liquid and WL English Ale yeast. I intentionally added no extra hops in order to keep the beer sweet, to offset... 500ml espresso coffee (cooled), added close to end of primary ferment. I bottled it ...

I tried a longneck of this one today and agree it's a very good Stout - a little more bitter than I prefer, but I certainly enjoyed it.

For the stout drinkers out there, try this one and I guarantee you won't be disappointed. I have only found it at Saint Dan's. (Dan Murphys).
It has flavour in spades - smokey, roasted coffee.
Also, IMO Cascade Stout (Peter Degraves Range) is almost as good, but not quite so rich.

TB

AC, I placed one in the fridge for the weekend and there's been no change.

Hi, I just put up a post very recenty on this phenomenon. I have exactly the same thing happening with some of my batches.
http://www.homebrewandbeer.com/forum/viewtopic.php?t=2745

Aussie Claret, I resent your "It's yeast, you clowns" comment because it isn't simply normal yeast sediment. This is ...

Chris - do you mean you also get the 'film' on bottles as described by Oliver, or do you mean you get the 'spots' as described by me?
Thanks.

Oliver, thanks for the reply. I do think that what I'm seeing is a different phenomenon however. Rather than a film, this is small spots.. and in what you'd call 'advanced' cases, the spots appear larger and more prevalent (and higher up on the bottle wall). What I discovered today is that bottles ...

Well, I disagree (a little). Of course shaking or turning the fermenter will also encourage further fermentation, but certainly not to the same degree. Racking too - however if you don't or can't rack, stirring isn't going to subject your beer to any higher risk of infection than racking - in fact I ...

The yeast directly determines taste by type(s) of sugars it will ferment, and the degree to which it will ferment them (called attenuation I believe). This is an entire science in itself, which someone better qualified than I can probably expand on.
Suffice it to say that the strain of yeast plays a ...

Hi Ernie, apart from the (slight) added risk of infection, stirring will indeed trigger some further fermentation to occur if possible. It will also cloud up your beer again so you'll want to let it sit a bit longer before bottling in the interests of clarity.

You know Brewbard, I think you might be onto something. In each of the beers I have noticed this phenomenon, I used powdered brew enhancer (with dry malt extract). It just happens that these were my first and hence oldest beers.
Perhaps I was not dissolving the dry ingredients fully. Check out this ...

Hi all,

I've noticed in some of my older bottles of home-brew that there is what looks like a layer of fine 'dust' clinging to the inside of the glass wall of the bottle. In some cases it's very difficult to spot unless you're really looking for it. I'm not talking the sediment at the bottom, I'm ...

I received mine today and have put it together this evening. It seems to work just as planned. I mounted mine in a plastic box (from DSE) so that all wiring was contained and neat. It's controlling my belt heater as I type this (I plan to use it with a fridge in summer).
Best $40 I've spent on ...

Haha no not mine (thankfully!) I just stumbled across the site one day.

Thanks for the comments people.

I've been storing my bottled beer indoors (around 19deg currently) and as I said, some flat-ish ones a several month old, so I doubt it's just the cooler weather slowing down carbonation.

I'll definitely try the wheat malt idea thanks BeerPig.

And Mackers, you are ...

Thanks for the comments Chewie, I might give the sultanas a go some time. Like you though, I'd be worried about adding (fruit?) flavours to the beer.
Here's an interesting one:
http://www.nrp.org.uk/enews/edpbeer.htm

Two carb drops in a 375ml? That's keen!
Interestingly, if your mate is getting ...

Have a look here at a truly infected batch (scroll down the page a bit):

http://www.wienand.org/homebrew/

Hi all,

I've been brewing just over 6 months (but have done close to 30 brews) and am noticing that many of my beers seem a bit on the flat side and/or have poor head retention, even after months of conditioning. (Yes I realise this is potentially two different issues.) Though IMO poor head can ...