ammiteur connoisseur
Active Member
Hiya people :thumb: , i purchased a beer making kit this week for the first time & I think that I may have screwed it up???
Any comments or suggestions would be gratefully recieved. . . . . .
Ok I got a Woodfordes wherry 4.5%abv kit & through rushing around with other things that needed doing I firstly filled up my FV with to much water by about 3 1/2 liters. So day 2 (after assuming that I may lose some alcohol strength), I thought that it may be an idea to add 1/2KG of caster sugar to compensate.
I'm now sitting here with a big stupid grin on my face :) thinking what you all must be thinking of me about now & now that I write down my actions I feel so embarassed :mrgreen: !
Anyway thirdly my FV is on some shelving in the livingroom atm & it seems that the temprature maybe to high at 23c because its now day 3 & it do'nt seem to be doing much. The beer frothed up on day 2 after adding the sugar, but seems to have gone down hill now.
So 1, does it matter that I added to much water at the start?
2, did I do good by adding caster sugar or not?
3, has the room temp killed the yeast?
4, Should I just tip it away & try again or is it fixable?
Please, . . . .be kind! lol
Any comments or suggestions would be gratefully recieved. . . . . .
Ok I got a Woodfordes wherry 4.5%abv kit & through rushing around with other things that needed doing I firstly filled up my FV with to much water by about 3 1/2 liters. So day 2 (after assuming that I may lose some alcohol strength), I thought that it may be an idea to add 1/2KG of caster sugar to compensate.
I'm now sitting here with a big stupid grin on my face :) thinking what you all must be thinking of me about now & now that I write down my actions I feel so embarassed :mrgreen: !
Anyway thirdly my FV is on some shelving in the livingroom atm & it seems that the temprature maybe to high at 23c because its now day 3 & it do'nt seem to be doing much. The beer frothed up on day 2 after adding the sugar, but seems to have gone down hill now.
So 1, does it matter that I added to much water at the start?
2, did I do good by adding caster sugar or not?
3, has the room temp killed the yeast?
4, Should I just tip it away & try again or is it fixable?
Please, . . . .be kind! lol