Recent content by tomsimmons

@IslandLizard Well, unless you think I need to move before Wednesday, I'll leave it until then with the belt on. Tom

@IslandLizard Sorry, think we're at crossed purposes. The guide said it should be 1.006, I haven't checked again - waiting for my testing glass to arrive tomorrow. For now, the belt is holding it at 24. Tom

@IslandLizard Checked this morning, it is 1.006 that is suggests. Sounds like I'm best off increasing the temp and see what another couple of days brings? What is the recommendation for the temp control? I have a band which I have been shuffling up and down. Would a mat with a temperature...

I don't have any distilled water to hand, but tap water reads 1000. The guide if I recall, it's down stairs, suggests I'm looking for 1006 on 2 consecutive days. Tom

The only other vessel I have for sampling into at the moment is the tube the hydrometer cam in. Testing in there I'm getting the same reading, 1010, see attachment. The start was 1040. That is now 8 days that it has been fermenting. The temp has been between 20 and 22 pretty much the whole...

@IslandLizard It wasn't the yeast Islands, more the white island nearer the front. Tom

My kit and kilo brew has been going for 6 days but seems to have stopped, though the SG hasn't reached target... Any thoughts? Concerned that might be mould starting to grow on the top. Tom

@Spundit Thanks for the reply, 6g of sugar it will be then. I might do some with granulated and some with brewing sugar to see if I can taste a difference. Tom

I've a couple of days or so to go before bottling my first attempt at home brew bitter. The brew is Young's Definitive Bitter, however I used brewing sugar rather than granulated and replaced 50% of that with Spray's dried malt extract. When it comes to the bottling process it says 1 teaspoon...

@Yooper Thanks for the quick reply. It's my first time making. I only purchased 500g of Spray Malt Dark, but I also have 1Kg of brewing sugar (dextrose) or a shed load of granulated sugar from making elderflower champagne. What would you recommend, all of the malt and 500g of brewing sugar...

The instructions suggest replacing "some of the additional sugar with dried malt extract" for a fuller body. I'm assuming "additional sugar" is the 1Kg of sugar added to the wort and hot water at the beginning rather than the teaspoon of sugar added to the bottle? How much is some, 50%? Tom