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Bottled! Thank you for your advice. Now the hard part: waiting. EDIT: Here in Singapore most folks live in apartment buildings with no basements. Our normal room temperature is usually above 80 degrees. We maintained our first batch at a lower temperature by putting the entire fermenter in a...

I'm fluent in both US customary and metric. :D So you agree with the brew shop guys that cooler should make better beer? 60 is way outside the range on the side of the can. I remember reading that all Morgan's kits come with Mauribrew 514 Ale yeast (pdf), but threw away the packet. :/...

Yup, extract kit. Not past the expiration date. Remember this stuff is made for the Oz market, so probably they expect warmish temperatures for home brewers. We hit SG of 1011 on day 9, now it's day 16. Do you think a couple more days is going to change the SG? What about proofing sugar...

Thanks for the reply. Unfortunately, on yeast, the best answer I can give is: the packet taped to the top of the can. The strain was not labeled. The can says to ferment between 71 and 86 degrees (the guys at the homebrew shop made it sound like the more we're at the bottom, the better). It...

As an aside, I've read a lot in the past few hours about air through the bubbler even though SG is no longer moving. Let me take a moment to explain why, since I'm actually pretty decent at chemistry. We're turning glucose into ethanol and C02. C6H12O6 → 2 C2H5OH + 2 CO2 180.2g → 2 * 46.1g...

Hi everyone. I registered so I could ask for your expertise on my first batch of beer. For Chinese New Year entertainment we went down to the local homebrew supply and purchased a Morgan's Premium Starter kit along with a can of their Frontier IPA (sessionable). Since we know nothing at all we...