I need help with a first brew.

[joe22gg]

As i posted before i started with a 1040 and now after five days its at 1013( 1014 or lower is considered finish tim for fermentation. However since i added 500g of dme halfway through the fermentation time i thought it would stil eating away those sugars. The bottom looks as though yeast are still moving around and i see bubbles on the top bubbling away. My question is should i leave it or keg it?

 

[fbsf]

5 days from starting? Leave it - at least another 5 days, if not 9.

I always give my brews at least 14 days in the primary.

 

[shaunmc]

Here goes - my first post.
I'm on with my 2nd brew after a Youngs single can kit went ok.
This time it's a St Peters Ruby Red
Opening OG was 1040, now it's about 1012 after 13 days which seems ok??
Bubbles seem to have stopped but it seems there are undissolved lumps of yeast on the surface.
Bucket is in the airing cupboard at 22 degrees C
Do I have to do anything to get rid of the lumps of yeast or can I continue to decant to a pressure barrel?

 

[rpt]

Don't worry about things floating on the surface - that's normal. Take another hydrometer reading. If it is still 1012 then it is OK to transfer to the barrel.