Hello everyone and first of all I'm sorry if some of my vocabulary is weird, but I'm not a native speaker.
I am super noob, I actually did a previous attempt brewing kit beer, it kinda worked, but probably due to lack of patience the batch likely did not finish fermenting and the bottles were... explosive (nothing was damaged, but just impossible to open without wasting half bottle, and beer was excessively sparkling)
Now I've tried a new (kit) 23l batch with the following characteristics:
-MUNTONS MIDLAND MILD ALE
-seafale s-04 yeast
- 1kg brown malt extract + 200g sugar. Kit suggested 1 kg sugar, but suggested a similar proportion when using malt instead.
the temperature was around 20°C all the time (ideal would be 18, but I don't have an appropriate way to decrease it) ,original gravity 1031.
Now it's been fermenting for 7 days, and measuring gravity both yesterday and today it is 1016; if I understand correctly, in the case that it keeps at that level even tomorrow, it should mean that fermentation is over, right?
So my questions:
-isn't the fg a bit too high? Could I have done something wrong?
-the airlock keeps going on with a decent frequency, like 1/90s. I'm aware that it does not really indicate that fermentation is in process, but still it seems a bit frequent, is it normal?
-there's been a white-yellowish layer at the bottom, at the beginning it was like 5 cm, now it's around 2. Might it be malt not in solution? I read around that there will be sediments from yeast and proteins, but compared to the amount of what I sprinkled, it seems way too much.
Sorry for the many (probably ignorant) questions, I hope you can help me!
I am super noob, I actually did a previous attempt brewing kit beer, it kinda worked, but probably due to lack of patience the batch likely did not finish fermenting and the bottles were... explosive (nothing was damaged, but just impossible to open without wasting half bottle, and beer was excessively sparkling)
Now I've tried a new (kit) 23l batch with the following characteristics:
-MUNTONS MIDLAND MILD ALE
-seafale s-04 yeast
- 1kg brown malt extract + 200g sugar. Kit suggested 1 kg sugar, but suggested a similar proportion when using malt instead.
the temperature was around 20°C all the time (ideal would be 18, but I don't have an appropriate way to decrease it) ,original gravity 1031.
Now it's been fermenting for 7 days, and measuring gravity both yesterday and today it is 1016; if I understand correctly, in the case that it keeps at that level even tomorrow, it should mean that fermentation is over, right?
So my questions:
-isn't the fg a bit too high? Could I have done something wrong?
-the airlock keeps going on with a decent frequency, like 1/90s. I'm aware that it does not really indicate that fermentation is in process, but still it seems a bit frequent, is it normal?
-there's been a white-yellowish layer at the bottom, at the beginning it was like 5 cm, now it's around 2. Might it be malt not in solution? I read around that there will be sediments from yeast and proteins, but compared to the amount of what I sprinkled, it seems way too much.
Sorry for the many (probably ignorant) questions, I hope you can help me!