I hope I am in the right place, most appears to be about "proper brewing" additionally I am a utter noob in home brewing and my stupid questions may be wasting everyone's time.
I am brewing a Nut Brown Ale from kit, using spraymalt, it has been in the airing cupboard for 7 days at a constant 22 - 23C, in a fermenting tub with a circular style airlock on top. For the first two days the airlock lid was blown off but this was not repeated after. The beer appears lifeless with a few bubbles when I checked today, no foam or gunk like I have seen in articles on the web and I have not seen any bubbles. I checked the gravity with a hydrometer and it reads 1.020, I did not take an OG as my instructions on the kit did not suggest it, it was only once I started reading the forums that I heard and understood it's purpose. I will, of course, take further readings over the next few days. The kit says to move to secondary when 1012 is reached. My question is, is there anyway of working out if the beer has fermented at all, is ruined or whether I am worrying unneccesarily. Before you say it, I know that when it is secondarily fermented I can tell by trying several pints but that seems so far away
Thanks for your time
B
I am brewing a Nut Brown Ale from kit, using spraymalt, it has been in the airing cupboard for 7 days at a constant 22 - 23C, in a fermenting tub with a circular style airlock on top. For the first two days the airlock lid was blown off but this was not repeated after. The beer appears lifeless with a few bubbles when I checked today, no foam or gunk like I have seen in articles on the web and I have not seen any bubbles. I checked the gravity with a hydrometer and it reads 1.020, I did not take an OG as my instructions on the kit did not suggest it, it was only once I started reading the forums that I heard and understood it's purpose. I will, of course, take further readings over the next few days. The kit says to move to secondary when 1012 is reached. My question is, is there anyway of working out if the beer has fermented at all, is ruined or whether I am worrying unneccesarily. Before you say it, I know that when it is secondarily fermented I can tell by trying several pints but that seems so far away
Thanks for your time
B