Hello all brewers,
i have followed the forum for a while and have not needed to ask a question as the info has always been in the prev post by everyone, "very helpfull".
I have had good results so far and done about eight brews trying as many as i can , but i thought i should try using the muntons brew enhancer with muntons irish stout as i have only used normal sugar so far. The thing is it has only dropped to 1012 for the past 3 days after six days at about 23 deg , is this now ready?... because i did the coopers stout with normal sug and that went done to 1008 quickly but had no head after it conditioned but tasted nice .
thanks for help Hank
help i changed from sugar to brew enhancer
Re: help i changed from sugar to brew enhancer
it may well be done at that temperature if it hasn't shifted for a couple of days. coopers kits seem to ferment out to a lower final gravity than the muntons produced ones judging from the brews I've done, and brew enhancer will finish slightly higher than sugar also. I'd get it kegged. 
Fermenting: nowt
Conditioning: Headcracker, Brewmaker Northumberland Brown, Brewmaker Export Bitter
Drinking: Coopers Euro Lager, Coopers Dark Ale, Hambleton Bard Amber Export, Coopers Aussie Pale Ale, Almondbury Old, Coopers Stout, Wherry w/Chinook
Planning: BOTW 80/-
Conditioning: Headcracker, Brewmaker Northumberland Brown, Brewmaker Export Bitter
Drinking: Coopers Euro Lager, Coopers Dark Ale, Hambleton Bard Amber Export, Coopers Aussie Pale Ale, Almondbury Old, Coopers Stout, Wherry w/Chinook
Planning: BOTW 80/-
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EoinMag
Re: help i changed from sugar to brew enhancer
The brewing sugar will contain malt which won't ferment down quite as far, pick up the fermenter, rouse it and then wait and see if the reading is the same three days in a row. Or alternatively just leave the beer 3-4 weeks before bottling/kegging.
