Where do people suggest taking SG readings, from the top or bottom of a fermentor. I only ask as I am cuurently brewing from a kit with, I think it was 500g of dextrose and another 500g of detrose with a malt mixed in. The bag of hops I received from the shop on this ocassion were loose as opposed to being in a tea bag form! I normally take readings from out the tap of my fermentor and aim for 1012 and this generally takes no more than 7 days (I live in the warmer climate of Queensland) This current brew which is frustrating me has been sat in my fermentor now for 14 days and has been constant at 1020 for the past 7 days? I have just bit the bullet through fear of contamination and opened the lid and took a reading from out the top of my wort and found a reading of 1013 - I am think that I am getting higher readings from the base due to larger amounts of dextrose and with the hops being loose on this ocassion - there may well still be 'suspension' in the brew? (Apologise for my terminology but I am still relitively new at this game!) Or maybe my brew is still fermenting?? I plan on transfering to a holding cube to clear for a few days before kegging...any advice and help would be grately appreciated!