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erm...i imagine the first bit of priming needs same stable temps as fermentation (as its fermenting added bit of sugar) but after that, should it still be kept at 20ish celcius?

i'm sorry, i really don't know.

noob question: i assume the kits have yeast nutrient, but would that be in the yeast sache you didnt use or in the can of other ingredients you did use? (sorry i cant help, but i recently got better ferm rate using nutrients (non-kit brew) and wondered)

thanks for that. i split the brew and got much faster fermentation from one with yeast nutrient (added recently) than one without. big diff on first day (after nutrient added).

i reckon now is the time to go into home brew shop business. doesnt need high street premise. nor booze taxes. and still requires the expertise you have.

larger? wattage? or sizeage?

i might go buy this today: http://www.argos.co.uk/webapp/wcs/store ... nformation

yeh, i bought a pressure barrel first cos i didnt know what i was doing but i intend to get a fermenting bucket with bottom tap and filter it into there when its fermented and clean the barrel then run it back into barrel with priming sugar.

from your above post, golder, am i to assume your supposed to have sterilizer in the airlock? (i'll need to know for next time).

i used a simpler variation of this recipe: http://www.brewuk.co.uk/store/recipes-ginger-beer but somehow i calculated i needed 1.5kg of sugar to get 1032 og, but found i needed about 2kg. (aiming for 4.2%ish; 20liters) (i also used less ginger, but i dont know if that was the right thing or not)

yeh. i laughed too. just wanted the advice to come also, but i got that now. the ginger beer is still fermenting slowly. its probably fine. i made another batch today which should be 4.2% ish. i think i can see patterns emerging from the regular testing tho. methods for keeping the rate up...

thanks

:lol: but really....give us a clue. it'll take less effort and time than your joke did.

oops

spilling in the sterilizing solution? did you rinse thoroughly? insulation would stabilise temperature. (it cant get so cold at night b4 heating kicks in in morning)

mine was really good for quick taste last week when it was low abv. but at weekend i had couple of glasses and got the sticky sugary feel of it. it needed to complete, and then i'll give to someone who wants 8% beer. you mean literally an aquarium heater? you can buy brew heaters for same...

thanks guys. i can learn some patience if needed. just wanted someone to tell me thats all is required. but i'm part time scientist so i like measuring every day. yeh, i put too much sugar in by accident. does taste gingery tho, but i think i would prefer more spicyness so more next time. is a...

if i'm using a bottom tap and not bottling (priming in pressure barrel) how long b4 it clears at the bottom (@tap)?

actually, i'm taking a sample every day from the tap of barrel (bottom) staight into trial jar. (then i throw the sample). tell me if this is bad, pls. but it's not the overall time i'm worried about, as i assume the ferm rate doesn't change with more or less sugar. it's the daily rate that...

hi. i am first timer trying to get some advice as i'm worried my ferm rate is too low. i will type recipe below. ferm rate (hydrometer readings): day0 1.062(estimate) day1 ? day2 1.054 day3 1.044 day4 1.042 day5 1.041 day6 1.040 day7 1.038 day8 1.036 day9 1.032 (updated since first post from...