Newki Sweet Wilkos kit

[AdamH]

Hi all, new to this fantastic hobby. Made a kit, loved it and now making another. First kit bubbled liked crazy; a Woodfordes Wherry. Made exactly to the guide and was a nice to drink. So I decided to give a Newki Sweet a go. Put all in the fv and used wilko gervin yeast instead of the one that came with the tin. I have a bubbler in the lid (made a hole and the airlock in held in place with a rubber bung) but noted it didn’t bubble. I left it for 3 days and the curiosity got the better of me so, after reading the forum, took a peak. The krausen was thick and up to the lid. I assumed therefore the gas was finding an easier way to escape, maybe a slight gap in the lid. As I had lots of krausen figured I had the all important fermentation. It’s been 7 days and I still have a layer of krausen although very thin and the hydrometer is reading 1020. The kit says it should go down to 1008 although I see some suggest lots such of these might not get much below 1010. I used Wilkos brewing sugar with this batch. I see lots of people suggesting patience to be the key so the question is should I leave it for another week before bottling up and does this sound like it’s going well!? Any help greatly appreciated! Ad

 

[Arcs]

That advice is well heeded. Although that also depends on what strength of the beer you want it at. If the OG was 1040 then 1008 will give you just about 4% beer, if you wait it may go down to 1000 and you get a stronger beer as a result. See the calculators on this site for links on what to expect with abv at certain gravity.

The consensus on the forum is to leave well alone for 14 days. Then bottle/keg, and then leave for a while longer before drinking. The kits are pretty much a generic guidance and not to be taken to heart. Too soon - **** beer generally. But thumbs up for using a different yeast

I don't see that the brewing sugar will make any difference by brand. I understand your eagerness because you paid for it and ofc you want to have a beer.

But again the consensus on this forum is wise, get lots of brew, stock up and then enjoy your fruits of your labour when it is time. I learned the hard way too. I'd take that advice, but while you are stocking up, just go out for beers as normal until you have enough to carry you through until brew day each time you do brew and any intervals, go to the pub, it's good for you

 

[terrym]

Hi all, new to this fantastic hobby. Made a kit, loved it and now making another. First kit bubbled liked crazy; a Woodfordes Wherry. Made exactly to the guide and was a nice to drink. So I decided to give a Newki Sweet a go. Put all in the fv and used wilko gervin yeast instead of the one that came with the tin. I have a bubbler in the lid (made a hole and the airlock in held in place with a rubber bung) but noted it didn’t bubble. I left it for 3 days and the curiosity got the better of me so, after reading the forum, took a peak. The krausen was thick and up to the lid. I assumed therefore the gas was finding an easier way to escape, maybe a slight gap in the lid. As I had lots of krausen figured I had the all important fermentation. It’s been 7 days and I still have a layer of krausen although very thin and the hydrometer is reading 1020. The kit says it should go down to 1008 although I see some suggest lots such of these might not get much below 1010. I used Wilkos brewing sugar with this batch. I see lots of people suggesting patience to be the key so the question is should I leave it for another week before bottling up and does this sound like it’s going well!? Any help greatly appreciated! Ad

There is a guideline often quoted on here called the 2+2+2 rule which for someone new is a good starting point, and thats 2 weeks in primary, 2 weeks carbing up, and 2 weeks conditioning before you sample your beer (and find it might be ready, it might be just drinkable, or it may need a lot longer). When you have done a few brews you can modify it as you see fit based on your experience.
Anyway, for your current brew there is a chance that it may have stuck. But before you start fiddling about with it I suggest you leave it for a couple more days then take another SG reading. If its still going down fine, just leave it until the two weeks is up, then bottle having satisfied yourself the SG has bottomed out. If its still at 1.020 its likely stuck and you could try something from this to get it going again
https://www.thehomebrewforum.co.uk/...s-for-dealing-with-stuck-fermentations.74910/