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Coopers Australian Pale Ale with Brew Enhancer #2 made up on Midday Monday, now Wednesday evening and I have noticed that fermentation has ceased. I'm on the Gold Coast and it's pretty warmish, but I would have expected it to keep going another day or maybe two? Any advice?

It most likely hasn't stopped fermenting. Normally there is a time of regular/vigorous airlock activity where all the simple sugars are consumed by the yeast. Once the simple sugars are consumed the more complex ones are broken down much more slowly. it is possible and highly likely that due to the heat your yeast fermented the simple sugars quickly and have now moved on to the complex ones. you can always get your yeast back up in suspension by "rolling" the fermenter around a bit, be very careful not to splash the wort though.

It is pretty common advice to say to take 2 hydrometer readings 24 hours apart and bottle if the readings are are the same. Additionally, its common (and my preference) to leave an ale in primary fermentation for 2 weeks regardless and then bottle.

aurelius121ad wrote:It most likely hasn't stopped fermenting. Normally there is a time of regular/vigorous airlock activity where all the simple sugars are consumed by the yeast. Once the simple sugars are consumed the more complex ones are broken down much more slowly. it is possible and highly likely that due to the heat your yeast fermented the simple sugars quickly and have now moved on to the complex ones. you can always get your yeast back up in suspension by "rolling" the fermenter around a bit, be very careful not to splash the wort though.

It is pretty common advice to say to take 2 hydrometer readings 24 hours apart and bottle if the readings are are the same. Additionally, its common (and my preference) to leave an ale in primary fermentation for 2 weeks regardless and then bottle.

Ah, I see, thanks for your advice. The first brew I did was 100% dextrose and bubbled way longer, however this brew has the Coopers Enhancer 2 which I now see has different qualities.

What's your evidence for fermentation having stopped? Definetly leave it for a while anyway.

aurelius121ad wrote: It is pretty common advice to say to take 2 hydrometer readings 24 hours apart and bottle if the readings are are the same. Additionally, its common (and my preference) to leave an ale in primary fermentation for 2 weeks regardless and then bottle.

Same with Lagers? Another newbie Q........

Lager yeast generally takes longer so you could leave it 3 weeks before bottling. Some people rack after 1 or so weeks, so the brew doesn't sit on the trub for as long. If you have good temperature control or a brew fridge and are brewing at proper lager temperatures it may take even longer.