Recent content by Filthy_Monkey

It's on the warmer part of the recommended scale. The room has been a constant 24 degrees c since Saturday lunch time. I tapped of a trial jar and took a gravity reading it's already down to 1017 from 1057 in 72 hours that seems a little excessive? Time will tell Cheers guys

I mean that the fermentation has been the vigorous it had bubbled up past the airlock. Think from reading pages on here it's called a blow out? The krausen was all over the top of the sealed fermenter.

Thank you all for the kind welcome. As I mentioned above I am making a youngs American ipa. The fermentation has been alot more vigorous than I seen before. To the point I had to scape off a thick crud/scum off the top of the fermenter. Should I take the lid off to see progress with a...

Thank you dixon Yes one of the old kits was very suspect I didn't even attempt to sample it. I did use fresh yeast in all 3 of the older kits Thanks for the welcome 😊

Been brewing for 6 or 7 months now after making 3 kits my late father left behind. Since then have made Woodfordes wherry, nog with varing degrees of sucsess. Nog was my best attempt. On Saturday I pitched a youngs American ipa. Hope it's as good as all the reviews