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Welcome, I’m pretty much a novice, started over 2 years ago with a simple Northern Brewer kit which included a small demijohn to ferment. I’ve been brewing kits since and have had some great beer, I’m looking to move up to AG later this year, pending a house move, but a lot of my kit will still...

It’ll be 2 weeks on Tuesday, I’ve just whacked it up to 25C, I’ll check again tiuesday

Cheers, I’ll test again tomorrow, if no movement I’ll add extra yeast, take your advice on the blow off tube, hadn’t thought of that, and keep my fingers crossed until I get back

Thanks Clint, do you think I should pitch extra yeast, then leave it?

I had it at 23C, OSG 1.051

Hi all After some advice from the pool of knowledge here. I have the above in primary fermentation, after 10 days it’s stuck at 1.022SG. When I made the kit I replaced the brewing sugar with 1.4kg if amber LME, 2 questions: 1. I’m guessing it’s stuck because the yeast has been unable to...

First failure, must be about my 10th brew and the first to go down the drain. I mini legged it and tried a glass last night. Due to the issues above I was always worried it might be off, didn’t look too bad but tasted very very watery, not like a fruit wheat at all so down the sink it went...

Still stuck so earlier today I added 10g of rehydrated yeast, seems to have started fermenting again, will give it a week and see where the SG has got to. Watch this space. Thanks again for all your input.

My young Padawan, patience

Patience, Patience, Patience

Thanks, I’ll give it another week and take a view, if it’s down to 1.010ish I’ll bottle if not I’ll chuck in more yeast and watch this space. Cheers

Cheers, it started at 1.051 so not too high, I’ve just checked it and after the stir it’s dropped to 1.018ish. If I did add extra yeast and it didn’t drop any further would it harm the beer/taste?

Fellow brewers, the more I brew the more questions I have, funny that. I have a Mangrove Jack’s roasted stout in the fermentor and it seems to have stuck at 1.020, after dry hopping a week ago the SG hasn’t moved. I gave it a good stir 2 days ago and pushed the temp up to 24C, this morning still...

Cheers, guys, I’ll leave it alone until next year and see what time can do, ive heard it can be a great healer

Well 2 weeks later things don’t look so good. Some of the raspberries have floated to the top and appear to have a whiteish mould, doesn’t smell too bad. I’ve popped it in a mini pressure keg with 135g of priming sugar. I took a SG reading and it had dropped by 0.002. The sample I took looks a...

Just pulled the pin, 10 litres over 1.4 kgs of frozen raspberries, in the airing cupboard, until SWMBO descovers it, hoping to leave for at least 2 weeks. Remaining 13 litres cold crashing, batch prime and bottle next week Thanks for the advice gents. Watch this space.

I usually disolve my sugar in water, add to the bucket then siphon in the beer, I usually stir it in but I guess as stated above it should self mix when you siphon, time will tell but not a right off yet I guess.

Fellow brewers, after some sage advice. I’m about to cold crash my Mangove Jack’s Bavarian Wheat after which I am looking to bottle half then put the remainder over a fruit, frozen cherries or raspberries. It’s a 23 litre kit and wanted to know how much fruit I should use and for how long...

Thanks all, brew complete this morning, now,sat snuggled up @ 24C in the fermentation fridge. I brewed around a litre short following terrym's advice and added nothing else. I'll keep up to date with progress as she brews.

All, after some tips on enhancing my Mangrove Jacks Bavarian wheat beer which I’m planning to brew this weekend. I'm adding 1.2kg of LME, still pretty new to this so please keep it simple. TIA