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I see I'm out voted here but I didn't mind the Cascade porter. I kept it simple as far as additives but only filled to around the 15l mark.

I recently brewed what I called my "super lager" with a a kilo and a half of dextrose. The brew is about a month old and it hasn't gas up yet. I live in Tassie where the average winter temp is about 14 during the day and about 4 over night. I keep the bottles inside. Is it the temp or the amount of ...

Thank's fellas, you've been a big help

I did bottle the second one. It still stinks but does't taste too bad. The yeast I used was the packet (lager) yeast, which someone told me was a "bottom fermenting" yeast. I don't know what that means.

Is it a bad idea to use vass to help the fermenter lid seal?

I recently brewed a cascade golden harvest, as per tin recipe, and it stunk like rotten eggs. I threw it away and brewed another one, same problem. I have not had this problem with any other kits. Is it a yeast thing? I know all my equipment was ultra clean.

Don't worry. If I had of read all the posts I would have seen that question already answered. cheers!

I'm only new to this and this might sound like a stupid question, but what is racking? What are the advantages?