Hello from a newbie (and two quick questions)

[mshergold]

If you want to use the airlock, push the bottom piece into the hole in the lid, half fill the outer ring and push on the top. If you've got it, you may as well use it. Make sure you sanitise it (and everything else) before use

[Nuggs]

Well, I started off my first ever brew yesterday. All went smoothly except dropping the lid of the can into the can itself (I need to work on my technique!).

It's been sat there for about 10 hours - how do I know if it's working or is it just a case of being patient?

[Lillywhite]

- how do I know if it's working or is it just a case of being patient?

Take the lid off and have a crafty peek. Sometimes you can see the froth at the side of the FV without removing the lid.

If it hasn't started within 12-15 hours you may have a problem with your yeast.

[Nuggs]

- how do I know if it's working or is it just a case of being patient?

Take the lid off and have a crafty peek. Sometimes you can see the froth at the side of the FV without removing the lid.

If it hasn't started within 12-15 hours you may have a problem with your yeast.

Thanks - I'll take a look when I get home. Fingers crossed for froth!

The instructions say that when transferring it to the pressure barrel, I should add sugar. Is that just common-or-garden sugar or do I need a brewing-specific product?

[OldSpeckledBadger]

The instructions say that when transferring it to the pressure barrel, I should add sugar. Is that just common-or-garden sugar or do I need a brewing-specific product?

Either will be OK.

[Lillywhite]

Oi - I didn't say that.

[Nuggs]

WOO HOO! A lovely creamy head has appeared while I've been at work. I guess that means it's working!

[joel_m]

Good job! Enjoy... I'll tell you to be patient when you bottle/keg it... but you won't.. I wasn't! lol

[crafty john]

- how do I know if it's working or is it just a case of being patient?

Take the lid off and have a crafty peek. Sometimes you can see the froth at the side of the FV without removing the lid.

If it hasn't started within 12-15 hours you may have a problem with your yeast.

Thanks - I'll take a look when I get home. Fingers crossed for froth!

The instructions say that when transferring it to the pressure barrel, I should add sugar. Is that just common-or-garden sugar or do I need a brewing-specific product?

I would go for brewing sugar or unrefined