I suspect your kit is one of the boxed Brewer's Series of 1.7kg whereas I was talking about a 1.8kg pouch kit. As it happens I did a NZ Pale Ale in the Brewer's Series last year using 1kg of beer enhancer plus 200gms of sugar which had an OG of 1042 and FG of 1006 so my advice would be to wait and if you are removing the lid to test SG leave it entirely alone for a week to minimise chances of infection by over frequent inspection.
I just finished same kit it finished at 1.014 did u use spray malt?
Give it a gentle stir so as to disturb the trub but not to get any air in it, and then put it in a warmer place than you have at present and that might encourage it to go down a few more points. Using malt extract rather than dextrose might make a small difference to the FG but not 8 points imo.
No but the old batch was lovely. Bit like becks I added a bit of Saaz the end never come though. I’ll see how this one ends. It promotes low temp as I heard you get eggy smells and the lager yeast forms strange esters. Anyway I’ll let you know next week or so
Yes. It says between 14-17. This looks fine. Bubbles after 2 hours after pitch. See what the taste is.
Havnt head of that one but loved the festival ipa and Weiss beer.
Are you regulating the fermenting temp?, I do and mine started at 1040 and bang on a week down to 1006, but when it used to go cold overnight in the front room (My brew place) all brews were a minimium of 2 weeks as it was going to sleep overnight, since regulating the temp with aquarium heater and water bath its really improved things
Agreed the coopers euro lager is very good.
Hi Will, I too am very much a novice, but have learnt that patience is key in brewing. You ideally need 6 weeks from start of brewing, to reach a point where beer is ready to drink, 2 weeks primary fermentation, 2 weeks secondary fermentation (in your bottles/pressure barrel), then finally 2 weeks in a cooler place to condition your beer. The final 2 weeks is where the brew will become clearer.
