I am supposed to move this kit on after day 8.  It has spent the week at around 20-22 degrees; I have been checking the temperature regularly, and adjusting the brew belt on/off times to suit.  It has been bubbling assiduously, but I was still surprised to find that the gravity was now 1.002, and an alcohol content of 10.3%.  I tested using my new glass pipette since I broke the old gravy baster.  The new one worked, but still dripped as much as the baster.

So I syphoned it out, making strenuous efforts not to get too much yeast in there (although it is rather cloudy – which I imagine is the yeast in suspension?) in to my new carboy.  This does not fit in the utility room nicely so off it want to a quiet place in the house that is rather colder than the utility.  I will have to keep a careful watch on the temperature, or sort out an arduino controller.  To that end, I have bought three DS18B20 waterproof temperature sensors for £5 through eBay via Hong Kong, that should arrive in time for the next home brew project.

I had a right faff with the brew belt, since this carboy is just smaller than the belt at the bottom and hence very hard to attach satisfactorily.  In the end I put it half way up.  I don’t think it will matter that much.  I also added one of my new LCD thermometers to the carboy.  Thanks Santa.

The instructions now say leave until fermentation has completely ceased with a SG of below 996 with no bubbling.  I’ll keep an eye on it but the next stage is due in another two weeks or so – Day 22.

The extra wide bore tube is a real boon.  It has an excellent flow rate for these big vessels.  I am really glad I bought it.