Hello all,
I have made a few batches of homebrew in my life, but have always used
corn sugar for fermenting.

This time around I aquired three cans of pre-made malt syrup, and set out
looking for some sugar.
Some guy at the local homebrew store suggested I use powdered malt extract
instead, indicating it would give the beer a richer, 'darker' flavor. So,
I did try that, and the result is that my beers have been actively
fermenting now for 20 days. I sure would like to bottle and sample my
beer, but when, oh when will they ever stop fermenting? I just used the
dry yeast packets that came with the cans.

Also, of the three batches I started, two of them foamed up substantially
in the first few days, and even spilled out into the airlock and out,
creating a fun mess. But the third, while actively fermenting like the
rest, never bubbled up more than a few centimeters.
What might this mean? The carbon dioxide escaping from the airlock smells
sweet, just like the other brews, just no foam. Aside from the obvious
signs of fermenting, it looks 'flat', the bubbles pop the moment they
break the surface of the beer, the other two have surface bubbles to this
day.

Any ideas?
Thanks,
Amateur beermaker
Kevin Hinze
[email]rudie@sihope.com[/email]