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Hi all, My Festival Father Hooks bitter has been in the FV for 3 weeks now and I've just taken taken a hydrometer reading and was surprised to see it is still at 1014. The kit instructions say it should be at or below 1009 when finished. I guess it could still be fermenting but 1014 seems...

Perfect! Another question :oops: Once it's finished, I intend to siphon it off into a second bucket, from here I will use my 'little bottler' to fill my bottles. Once in the second bucket, is it worth leaving it in there for a day or so to settle before bottling? If so, do I need to worry...

Hi all, My Festival Old Suffolk Strong Ale has been fermenting for 10 days now and is currently at 1016 with occasional airlock activity. I suspect it's going to need at least another couple of days before it reaches the recommended 1014. The temperate of the bucket has been at a constant 18...

Is there a rule of thumb for working out the sugar quantity for the second fermentation? My St.Peters Ruby Red calls for a 'small amount of sugar' for the second fermentation if using a barrel or 5g per pint if bottling.

Hi all, First post here and also my first brew. I'm brewing a St Peter's Ruby Red, but unfortunately I put too much water in the fermenter. 26 litres instead of 23. Should I worry? Is there anything I should do now to improve the final result? Thanks.