WorldofWookie

Thanks everyone - good to get some feedback from experienced heads.

Sorry yes - I meant 19 - 22 degrees

Was in FV 7-8 days at 29 - 22 degrees. Temp was consistent. But I am interested in IDing infections ...

This is how it looked prior to bottling.

No - I haven't had any experience with Belgian yeasts before. Looks like I need to do some more research. Ok - so it could be bottles not sealing well? I am using these : https://www.amazon.com.au/Amber-Glass-Bottles-Brand-500ml/dp/B079Z24F7W Or maybe too large a fermentation barrel compared to the volume of liquid?

It looked and smelt like earlier brews = fine I thought. I have brewed since - but not with a Belgian style yeast - and the bottled result has been fine. I feel like it went vinegary in the bottle.

Hi, I have been using Coopers DIY brew kits sucessfully for a few months. Recently I tried a couple of recipes with Belgian style yeasts. These all looked well in the fermentation barrel. However after a couple of weeks in the bottle the beer was not carbonated and very vinegary. Any ideas what causes this?