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This sounds like a serious problem: pressure in the fermenter! The foam you have described sounds just right: the dark patches are happy yeast floating on the foam. But the "waft" of CO2 from "crack(ing)" the lid makes me wonder whether your fermenter is pressurized. Opening a fermenter should never result in a sudden release of CO2. The CO2 should hardly ...


very simply - you have killed the yeast by adding it to the sugar solution while it is to hot, in my experience. dissolve in to the least amount hot water then add cold, if dissolving in a demi-john add an inch of cold first then half a kettle of hot water then sugar - then top up with hot till dissolved "DON`T COVER THE TOP" handle of a wooden spoon or ...

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