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Hi, Well I racked the Bock into a second FV as intended, and I have to say that the small amount tasted in the process of siphoning tasted good enough to drink as it is... I am looking forwarded to this after 12 weeks of conditioning. :D Paul

Hi So, three days after I gave it a good stir and let the temp increase the gravity has not shifted at all. I'm considering siphoning it into a second FV tonight and leaving it a few more days to clear then bottle. Should I take it that it has obviously fermented out where it is - 1015, as...

Okay...so I've given it a good stir and will let the temp increase to 22 degrees. We'll see what happens. . :D

Should I disturb the yeast deposit on the bottom of the FV?

Evening, Just after some advice please... Commenced brewing the above 1.8kg kit on the evening of the 13th Oct. Brewed up to 23 litres with 1kg of dark DME added. OG reading of 1044 @ 20 degrees (Kit gives a guide range of 1044 - 1008) and temperature maintained at 20 degrees over the past...

Hi, Well, four days in to fermentation now, and have managed to keep the temperature at about 18-20 degrees after the initial higher temperature within the first day. Krausen now all but gone, and brew gently bubbling away and seems to smell okay. I guess time will tell... Paul

Hi, Well, got up this morning and the fermentation, whilst still going, has calmed down. also, the temp is showing 21/22 degrees c/o the temperature strip. So, as it was at the higher temperature for under 24 hours, is there a chance the brew may have escaped the risk off the off-flavours...

Hi, Yes, I've moved it from under the stairs into the kitchen now, which the O/H will absolutely love in the morning... :whistle: That's a good idea about the ice packs...I'm on it!!!! I hadn't considered that the Krausen should protect it...I'll stop trying to press the lid back down and...

Hi, I put a Coopers English Bitter on last night, brewed to 23 Litres, with 1kg Medium DME added, and the yeast pitched at 23 Degrees. Given the hot weather we are currently experiencing, I placed the FV in a water filled container, with an immersion heater set at 22 degrees to hopefully...

Cheers for the advice chaps! I was planning on transferring the brew over to a second FV to assist in clearing before bottling, which usually do, but I also have some finings.... I've never used finings before, should I bother? Aso, planning on batch priming with Demerara Sugar. Never used...

Hi, Just after some advice about the above. Put the kit on (brewed to 23 litres, no additives), on the 6th March, and at a constant temperature of 18 degrees, the brew has been fermenting. Checked it a couple of days ago, and it appeared to have stopped, apart from the occasional bubble here...

Thanks Rob, So, just to clarify, once I've added the stabiliser, finings and campden tablet, following the instructions I am supposed to shake the FV over 24 hours to de-gas, then leave for a further ten days to clear. I will be bottling this kit, so, am I so rack after this ten day period has...

Hi, was just wondering if anyone could advise me please? I am currently fermenting a 4.5l Wilkos Chardonnay kit. I started the kit on the 4/3/2013, and recorded an OG of 1.098 @ 21 degrees. A vigorous fermentation ensued, and I topped up the kit to 4.5l of cooled boiled water as instructed...

Ahhh......well, I'd have never have guessed that. :D Many thanks for that advice, I'll know what to do with the next one....we'll just see how we get on with this one :D Regards Paul

Afternoon, I was wondering, for future reference, if anybody might be able to provide some guidance on how to go about obtaining an Original Gravity reading when brewing a 4.5litre kit such as the Wilko’s Cabernet Sauvignon that I am currently fermenting? I started the fermenting process two...

I did have a probe thermometer but it met with an untimely end due to the tiled kitchen floor, and just not got round to replacing it. Will turn the heat belt off as suggested and wrap it up then. Thanks Paul

The brew seems to have settled now, and I switched the heat belt back on to timed so three hours off, one hour on..... Could it be that the ambient temp is actually lower given the the heat belt is sat high up on the FV, so the warm liquid should sink to the bottom as it cools? My temp readings...

Hi, I am a couple of days in to brewing this brew (20L), and with the cold weather, I noticed that the temp of the brew had dropped to around 17 degrees. I have therefore over the past 24 hours had the brew belt on...intermittently at first with an hour on, three hours off timed pattern...

I have pure dextrose portioned up 150ml containers, so will just use one of those, adding the suggested amount. :thumb: Paul

Cheers for the link.... So that's the amount of sugar sorted...but what sugar should I use/would be best With it being a dark ale, would Demarara best best?