homebrewandbeer.com

A mate and myself threw down a Yorkshire Bitter using Malt. It has been in the fermenter for a week - thinking that would be long enough we went to bottle it today. The little instructions with the brew kit said it would take between 4 and 6 days to ferment. And that it should have a hydrometre reading of about 1008. Bbut the reading on the Hydrometer was at about 1012-1015 when we checked it.

Should I let it ferment longer - or does it have a higher reading because we have used malt instead of sugar?

Give it at least another 24 hours to see if the gravity changes.

The two Yorkies I have done in recent times have had FG's of 1004 & 1008 that was with a Brew booster & Liquid Amber respectivly.

As for too long, well the first was in the primary for 32 days and the second for 13. The 32 days may have been the slack arseness of the brewer getting around to emptying enough bottles to be ready to bottle another batch.

Greg

I'm with Greg, gove it another 24 hours and check again, if reading is unchanged then bottle. Wouldn't hurt to even go another 24 hrs just to make sure.

Grabman

Or just skip bottling and drink the lot from the fermenter....

I have done that in desperation once

Dogger

Rob,

What were the ingredients and final volume, and what temperature has it been fermenting at?

Oliver