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Think it's a case of "up the gangway" Dennis!

Have logged on, can see others chatting, but where's the text box??

It works Dave, but there's only me on it! :cry:

Chat will be open!!!! :hmm: Famous last bloody words! :tongue:

I wonder if that's why Tesco/Asda elements are 2.2kw, just a thought.

Good point, but time switches are dirt cheap these days!

If you've learned its idiosyncrasies and you are happy with it then all is well. :D Just wondering why you didn't go the STC1000 rout. :wha:

Who said anything about digging the whole plant up? :o

Just thought I'd sort your typo out! :tongue:

Fair comment! It's not complicated, just a bit hands on.

Only pitch 1/2 of it, you may need the rest for method 2

Stuck ferments happen, normally with no obvious reason.

Certainly sounds like it to me. :(

Tee hee! :tongue:

I agree with both the above replies. Don't forget to provide some sort of insulation protection!

You could try re-pitching the yeast. Another way is to remove 2 litres of your stuck wort, add 1/2 litre of water and re-pitch. When the ferment fires up, keep adding the rest of the wort a couple of litres at a time.

It doesn't seem to make a deal of difference which ever yeast I use, they all come out at 1004 - 1006. So your 1008 seems quite reasonable to me. And yes, my hydrometer does read 1000 in water at 20C!

I think this one is no too far from you. http://www.thebrewshop.com/

Pleased to have been of help Stuart. :thumb: