Beer taking a long time to ferment.

[SimonHitchcock]

Help!!!

I am currently brewing Cooper's Brewmaster Wheat Beer. I have used 500g Light spraymalt and 300g dextrose as per instructions. It is fermenting in my garage with a heat belt in an insulated cardboard box. The temperature has ranged between approx 20 - 28 degrees. I made the wort last week, I think last Friday or Saturday, but despite this it's hydrometer reading is still about 1010. Is something going wrong?

I did have to use extra boiling water to dissolve the spraymalt and so on adding the yeast the temp may have been slightly higher but it was only .5 -1 litre over the recommended amount and then topped up with very cold water from the tap.

Do I need to worry? Should I just bottle it and be damned? I'm a bit wary as the last brew I did took ages (due to complications from the cold) and the yeast died, stopping a secondary fermentation from occurring. I really don't want to slog through another 40 pints of flat beer!

[Ditch]

10.10 sounds alright to me, mate. Though I don't do Wheat Beers and I keg. But I'd be happy with that in most brews. As ye intend to bottle, best wait the full ten days. Ye never know

[Horden Hillbilly]

As you have used both spraymalt & dextrose, 1010 sounds about right to me. Take another hydrometer reading in 24 hours time, if it is still reading 1010 the fermentation is finished. I am a little concerned about your fermenting temp range however, it is far better to ferment in the 18c-22c range. Fermenting at 28c can produce some undesirable flavours.

[SimonHitchcock]

I know my temperatures are a little erratic, but I have been controlling the temp by just turning the belt on and off as and when I get the chance to check it. I have spent my brewing "allowance" for the moment but intend to get some kind of temperature control device in the not too distant future (when my wife lets me), any suggestions, obviously the cheaper the better!

[TC2642]

I know my temperatures are a little erratic, but I have been controlling the temp by just turning the belt on and off as and when I get the chance to check it. I have spent my brewing "allowance" for the moment but intend to get some kind of temperature control device in the not too distant future (when my wife lets me), any suggestions, obviously the cheaper the better!

Are you insulating it? Get yourself a cheap stick on thermometer and rap the FV with a couple of coats or bubblerap, once the temp is where you want it the internal heat should keep it going, I would still check up every morning and evening tho.

[Ditch]

I use fish tank heaters myself ~ granted; They're not exactly Free, are they?

If ye want to try TC2642's advice though? Here's a little tip that might help ye:

I've got shit loads of the 'BIG Bubble' bubble wrap knocking around here. (Postage, in and out of Eire is criminal, else I'd offer to send ye a sack of the stuff). Why have I got it? Double glazing! I've just had all new windows fitted. The firm who made them delivered them and left them for the Fitter to come deal with. And the damn things were festooned with bubble wrap!

No idea if they do that over there? But, if ye keep ye eyes open, ye never know

[martyn142]

1010 is a very respectable FG. I've never got it down to that with any of my brews and I've made some very nice ones indeed Trust your taste buds - if you think it tastes OK then it does.

[Hoodlum]

to control your heat belt, get hold of a socket timer and set the dial to put the belt on, then off for periods of time - i.e cold at night - belt on for an hour, off for 30 mins; during the day, on for 30 mins, off for an hour - or whatever works for you.