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Ok, checked the reading, its from 1.044 to 1.032 with five days. I guess not the fastest fermantation, but seems it is ok.

Thank You for answer. The airlock seemed to be not too tight yes, that might me the reason why it's not bubbling. I'll measure the SG today and will see, if that's the case. :)

Hi! I pressed on 22. sept 24 liters apple juice, pasteurized it. I let it sit until 25. sept then added Safale US-04 yeast, now it's 29. sept and still no activity. I guess something is not OK? Any suggestions? I didn't add any extra sugars or anything else extra. SG was 1.044.

After adding some caramel sugar gravity was 1.028. I used biofewm champagne yeast (as it was only one I could get my hands on here:)).

Ok, added yesterday champagne yeast, but it's not bubbeling, still after 12+h. I just shaked dry yeast on it. Does champagne yeast take longer to start bubbeling or something might be wrong?

Yes I've already bottled it. But I was thinking of it, to give it a gentle stir and see if it starts to bubble again. Would it be good idea to give it a try next time if something like this happens?

My OG was 1.055. I wanted to do about 6.5% stout, but its not too bad atm too, with FG 1018 it will be 5.1%, after carb. Anyway, I guess next time I should measure FG after airlock stops and see if FG is ok or not.

It's funny that same company's Australian Pale Ale I made, using as well only 1kg DME with it, had FG 1006. But I guess problem might have been then either the aeration or the yeast.

Just bottled my Coopers Irish Stout. I used 1kg (2,2 lbs) brewferm amber DME +0,25kg (0,55 lbs) muntons extra dark DME. The fact that I used amber with stout was rookie mistake, I accidentally mixed up dark and amber DME. But the issue is that the FG, that I expexted to go low (something like...

The one that come with the Milestone Cursader kit.

GuldTuborg, yes I wanted to use champagne yeast in 2nd fermantation, since 1st one, as calculations showed, should bring it to 8% vol. And in secondary I will add enough caramel sugar so it has something to eat and I am aware of that it doesn't eat complex sugars, thats why I will add in...

I want to make strong Belgian style ale, about 11% vol. And since champagne yeast is more alcholol tolerant thats why I decided to test with this, so final OG would go low and I would get my ABV.

I had a pleasant surprise, when I got back to home from weekend. 20 liters of brew was too much. Schaum had come out of the air lock. Next time making strong beer I think I should make max 17 liters or so :)

Coopers APA. Its wonderful. Made with one can, East Kent Goldigns (30g) hops and 1kg of Coopers amber spraymalt. It has nice fruity and citrus taste.

Well eventually I went for Milestone Cursader. I used 2 cans that it comes with (3kg), Coopers Spraymalt Amber EBC 18 1kg and 300g white sugar. Starting OG was 1070. In Secondary I will add caramel sugar and champagne yeast then. Will let to know about results.:)

Hi all, I am thinking of using champagne yeast (Bioferm Champ yeast 7g.) after primary fermentation is complete. I was thinking of using 2 x Coopers Irish Stout, 1kg liquid malt extract and in secondary 1kg regular sugar and champagne yeast. Do you guys have any suggestions what kit to...

Hello everyone! I'm new user from Estonia, made few kits so far, doing some atm and looking forward to get some new knowledge from here :)