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that sounds good, I'm about to test the gravity, if it as yesterday do I still have to diacetyl rest ?

The brew has been "in" for 12 days now at a constant 19c and for 24hrs had stopped, gravity reading at 1012, (gravity at start 1050), the temp rose and bubbling started again (21c), has now stopped, temp is 20c

Can anyone clarify please, if the first stage fermentation stops at 19 degrees but the temperature raises to 21 and bubbling starts again and then stops after 24 hrs, will fermentation start again if there is another increase of temp to 23 degrees ?

Thanks Matthew, your not from Derby by any chance are you ?

Thanks for the welcome, I'm giving muntons midas touch a go for my first time and if successful then St Peters golden, I don't drink anything darker than these as they play havoc with my stomach, major heartburn,

Trying for the first time