Hello
I'm a newbie here, on my 5th Kit brew and no trouble till now
which is why i went to the internet to see what im doing wrong and find recipes...looking for a little creatures clone for my next brew
so far ive done 2 IPA, one with liquid malt instead of sugar, a cech pilsner ESB kit, and a coopers sparkling.
Currently, i have a ESB stout kit going that I added an kit improver bag that involved a 45 min simmer of a pre-made mixture of different malts, some black grain and hop pellets from the local brew store. Made specially for my Dad who loves stouts :chug:
The initial SG was 1061 and after 5 days there has been no air-lock activity but there is the usual tick foam/crust on top that has diminished slightly now. I did an SG reading today and its about 1025-1030.
I know the air-lock isn't a good indicator but all previous brews have bubbled vigorously. i have an in-fermenter heater that is set to about 23C and the external temp patch on the fermenter is reading 18-20 consistently.
The most concerning thing is a strong vinegar smell from my SG samples :unsure: i plan to keep it in the fermeter for 2 weeks, then bottling
thanks for reading, hope I've included enough info for some advice on this stout
And again, Hello!
I'm a newbie here, on my 5th Kit brew and no trouble till now
which is why i went to the internet to see what im doing wrong and find recipes...looking for a little creatures clone for my next brew so far ive done 2 IPA, one with liquid malt instead of sugar, a cech pilsner ESB kit, and a coopers sparkling.
Currently, i have a ESB stout kit going that I added an kit improver bag that involved a 45 min simmer of a pre-made mixture of different malts, some black grain and hop pellets from the local brew store. Made specially for my Dad who loves stouts :chug:
The initial SG was 1061 and after 5 days there has been no air-lock activity but there is the usual tick foam/crust on top that has diminished slightly now. I did an SG reading today and its about 1025-1030.
I know the air-lock isn't a good indicator but all previous brews have bubbled vigorously. i have an in-fermenter heater that is set to about 23C and the external temp patch on the fermenter is reading 18-20 consistently.
The most concerning thing is a strong vinegar smell from my SG samples :unsure: i plan to keep it in the fermeter for 2 weeks, then bottling
thanks for reading, hope I've included enough info for some advice on this stout
And again, Hello!
