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Thanks....from the sound of your post, looks like I can expect some higher numbers. Smells pretty good so far. I have 28 (25 oz) bottles of an IPA, so I may have enough time to let this stout sit for a while...lol...

I am brewing my first Stout. I started out with a OG reading of 1.056. It has been in the fermenter for two weeks now (very little activity through the bubbler at all) and reads at 1.012 (it had the same reading about 4-5 days ago). Is 1.012 in the range for a stout? The initial gravity...

Thanks guys, very helpful.

I am doing a Coopers IPA in the Cooper kit bucket (6 gallon). One week and I have not noticed anything coming through the airlock. This is the 4th batch I have brewed (different style each time) and the first time I haven't seen anything through the airlock. I started with an SG or 1.046...

In a the Coopers kit container (plastic 6 gal bucket). I used the yeast that was included with the Coopers IPA kit, small packet that you empty in after everything is mixed. I believe it was pitched at about 22 degrees C.

Thanks. Just not used to it being this slow. This is the 4th batch I have done, different types....did a wheat beer that fermentation was ferocious.

I am brewing a Coopers IPA....on 5 days and no bubbles....the temp is about 20 degrees Celsius with a brew belt on. The lower temp I would think it should be a slower fermentation process...but does anyone have any sense if something might be wrong?? :confused:

Does anyone know if Coopers sells replacement parts for their Microbrew kit? I was making my 4th batch and went to tighted the cover and it cracked :mad:

I may be a little closer to 4.0% as my hydrometer was hard to determine if it was 1.006 or 1.008.

I am brewing the Australian Coopers Draught

Also, after I bottle (and use priming sugar) will the alcohol content change much?

I am brewing my third batch, and out of curiosity I was wondering what my alcohol content would be. I ran through the calculations of a SG 1.040 and FG of 1.008 ... I come up with 4.3%. Is that a normal range for a draught?:confused:

Thanks, this helps. I think part of it may be that the wheat beer I did....it was ferocious...and pretty quick. I just put a little pressure (squeezed the sides) on the fermenter and noticed the bubbler move, so it musty be pretty close.

I pour at an angle on the side of the glass and end up leaving about the last 1/2 inch or so (maybe 3/4) in the bottom and don 't poor.:mug:

I just started my third batch today. First was a Beligian Ale, then a Wheat and now a Draught. The wheat had a ferocious fermentation... I pitched the yeast about 9 hours ago...and still nothing....anyone have any experience with a draught (Coopers is the one I am using)? It is right about 24...

:D Yeah, there can be some odor. I would move the clothes.

Thanks. My thought is to just undo the beer belt and let it sit another 8-10 days. I am assuming when I bottle, there will still be enough yeast in there to work with the sugar?

I have had a Festa Wheat Brew in the primary for 7 days...have checked the past couple of days and seems close to the FG...but there is a little movement. The Gravity is reading 1.014 and is supposed to be FG 1.0120 - 1.0128. Have a beer belt on it and kept temp at 68-70 degrees. I am...

It smelled terrible when it was fermenting, now isn't too bad. Have a beer belt on it and had been in the 68-70 degree range.

6 days in fermenter. OG was about 1.050, not it reads about 1.015. Will check tomorrow and hopefully bottle on Sunday. Tasted it....actually, not too bad at this stage. Is 1.015 a decent reading to bottle a wheat beer??