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I'm just following the instruction that came with the kit which said to wait until the gravity is at 1.050 for 2 or more consecutive days. Thanks for the tip on the sugar, I'll bear that in mind.

Hey an update - I moved my fermenter to a warmer part of the house and wrapped it to keep it warmer and it seems to have done the trick as if i am reading my hydrometer correctly I think I'm down to 1.06 which is almost the target! So a little patience has hopefully been rewarded: I'll...

Now onto day 17 and the reading is 1.010 so it seems to have stalled so not sure what to do next....

Should have mentioned, the hydrometer has what looks like a tide mark around the 1.010 readig which I think suggests that it has been sat at the current gravity for a few days - I had left it alone for 7 days. Fil - I only stirred and swirled it last week when after a week the gravity hadn't...

I followed some advice in previous replies and moved the fermenter closer to a heat source, I swirled the wort and then stirred it a little without adding any air. It's now been 14 days in the fermenter and I'm getting a reading of 1.010. Allowing for a margin of error in my reading and perhaps...

Just a quick update, my brew has been in the fermenting bin for a 7 days, I just took another reading and I'm still getting 1.030 which indicates that nothing or very little has happening the past week. The bin has been left at room temperature and undisturbed. Any advice or tips? Should I...

Many thanks for some really helpful replies guys. The kit is a Geordie Scottish Export Bitter Kit, the can says 3.8% ABV so my incorrect calculation of 3.4% wasn't far off. I followed the kit's instructions exactly, adding brewing sugar (1kg). I've just read the instruction again and actually...

Hi All, I'm brewing my 3rd HB kit and I'm trying to address a few errors in previous attempts. One of which being the use of a hydrometer. I made my wort 24 hours ago and just now took my first reading which was 1.030. I've since read that I should have taken it before adding the yeast, so...

No real change in the past 4 weeks with my brew in the secondary fermentation process (barrel). The beer is flat and cloudy. Is there anything I can do to rescue it?

I loosened the screw top lid today but there wasn't any gas to vent. I poured a small glass and there was a small amount of head, more so than the week previously I am sure so hopefully something is happening. What sort of conditions should I keep the barrell at, currently it's in the living...

Hi All! The beer has now been in the barrel for the second fermentation for 3 weeks, of which 2 weeks the barrell was kept in a relatively warm room 20 degrees, and for the past week I had it located outside for a cool temperature. Last night I tried a sample, the beer is still cloudy...

I transffered to my PB today via the syphon, all went smoothly. What are the implications of adding too much of the spraymalt dried malt extract? Not sure I got my calculations right, worried I have spoiled what smelled like a nicely progressing beer! Rob.

I think the primary fermentation is now complete and I'm ready to transfer to the pressure barrel. Any advice on the transfer? I will use a syphon, but how do I add the sugar without adding air to the beer? Thanks, Rob.

By 'bin it' I meant pour it down the drain, not transfer it.... :) Ok so you've answered my question, and that is will it spoil by leaving it in the primary for too long and it seems that the opposite is true and it will only possibly aid it so I'll leave it alone for a few days. How and why...

Yeah it reallyt isn't the clearest set of instructions. Since I added the yeast the pressure build up in the fermenter has ceased! Just not sure what to do next for the best, bin it!?! Rob.

Ok so the yeast has been in for 8 days - this is how it looks currently: Unfortunately I did take a visual check in the days after the yeast was added so I can't tell if the process has slowed down. So how to tell if the beer should be transferred? Having read the basic beginners guide it...

It's a Wilko Real Ale brewing kit... These are the instructions:

I've followed the instructions on the box which say wait 4-6 after the first stage then add yeast. The first stage being pouring the mix and water into the fermenter.

Hi Everyone! I'm relatively new to HB. Having brewed a Stout earlier this year I am now on my second kit which is a Real Ale: "made using just malt, hops, water and yeast." I'm looking for a little advice, I've got a home brew book and I've read the beginners intro on this site and watched...

Ok I iwll leave it in place. Seems that every 34 hours or so the tap leaks due to too much pressure. Is it normal to have to keep letting off pressure in order to prevent the seepage?