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So it's been almost two weeks and I think I made quiet a mistake. My SG was at 1.040 but I didn't take into account that the maltodextrine will add to the gravity. I took a reading yesterday and it was at 1.018 which would yield me a 3% beer. I am theorizing that it's due to the maltodextrine. I...

I looked up my calendar and I made the mistake thinking it's been two weeks. It's been in the primary for only a week which might explain why the fermentation is not done yet. I'm leaving it there for another two weeks before bottling so here's hoping it turns out good.

Good day, I brewed up a Muntons premium bitter kit with 500g amber dme, 500g dextrose and 250g maltodextrine. I also used Nottingham yeast instead of the kit yeast. It's been in the primary for about two weeks, I just took a gravity reading and it's at around 1.018. I also tasted it and it...

I am letting sit for another week and hopefully will bottle it next weekend. I was planning on just using carb drops, with 3 per 1L bottle.

Thank just tried that and giving it another week. If it still stays at 1.020, should I just prime with less dextrose then?

OG was 1.052. So that would give me about 4.2% beer which is fine with me.

Pretty sure it's done now, last three days it's been at 1.020. I'll wait until the weekend to bottle it and hope it turns out good.

I used the coopers yeast that came with it. From I've read it can take the higher temps better but my next batch I am definitely going to just regulate the temperature in the basement as it's easier.

So about 8 days ago I brewed a Coopers stout with about 500g DME and 500g dextrose. It fermented pretty well, going like crazy for three days and now I am just taking hydrometer readings to make sure it's actually done. My questions is, the fermentation temperature was around 23 degrees...