How much sugar for Caxton Export Strong Bitter?

[jjmitchell]

First post. Please excuse stupidity!

I've just got back into homebrewing after a 10 year gap. I've bought a Tom Caxton Export Strong Bitter kit which has been fermenting for about 5 days in a fermenter. Unfortunately my wife seems to have binned the instructions on the next part of the process!

I assume I have to syphon the mixture into my pressure barrel but seem to remember adding sugar at this point as well. If so, how much? Then, how long do I leave it for until it's drinkable?

I've brewed 40 pints.

Any help much appreciated!

Jonathan

[jjmitchell]

Many thanks DaaB. Think I'll be a regular here before long!

I'll give it a go. Once all sealed up, how do I know it's ready to drink?

[jjmitchell]

That's really helpful and detailed advice. Very many thanks.

Jonathan