Hi all. I'm 8 days into my first brew, things are going well despite making a number of rookie mistakes. Based off BrewTube's "stronger ginger beer" recipe: , I decided to make a dark, spicy ginger beer with high ABV. Probably a too ambitious beer for a first timer, mistake #1. Ingredients: 2kg Dark Malt 1kg Leatherwood honey 1.2kg organic ginger (probably too much ginger, mistake number #2) Safale US04 yeast 15L Sydney tap water (should have used filtered or bottled - mistake number #3) Method: Boil ginger in 5 litres of water Add malt at a rolling boil Boil for 30 minutes Turn off for 30 minutes (had to go to the shops to get the honey, perhaps mistake number #4) Add 1kg of honey (Too much perhaps? #5) Boil again Cool in sink of water to luke warm Add into fermenter after using no rinse sanitiser on everything (... and then rinsing it off #6. Doh!) Fill up with tap water to 15L level in my 15L FV Take initial SG at 1.08 (I guess that's right for my 7-8%+ target?) Taste it (tastes awesome) Add whole packet of US04 at 26c (too much yeast? #7 Too high temp? #7) Screw lid on as hard as one can, which wasn't enough so no bubbling though the airlock (#8) Put the FV in the fridge to cool it down for 30 minutes or so (not sure if i did this after the yeast or before... think it was after - another mistake? #9) Investigate by taking off the lid and taking videos of the nicely bubbling brew and send to my mates (#10) Enlist the wife to hold the bottom of the FV whilst I screw on the lid and squirt the airlock water into the brew (#11) Replace the airlock, which promptly starts bubbling like crazy. Realise on day 3 that I shouldn't have the FV exposed to light, and place a couple of hand towels around the FV (#12) Despite all this, it smells great (Spicy malt ginger leatherwood honey - fuck yeah! can't wait!, is still bubbling (once every minute maybe), and I think the yeast is now depositing on the bottom in a layer maybe 2cm deep. My plan is to bottle into 750ml brown PET bottles with coopers carbonation drops and keep in my garage which is warmer than my airconditioned apartment (22c) So my question is: When do I know when it's ready to bottle? Thanks. Saxon.