StillSmart

Taste it.

Is it a big 2inch cap that looks really foamy or just a thin layer of floaty bits. Think washing up suds - before you start or when you finished.


I would think its fine. Beer starts well and easy. It ferments quickly and is relatively low alcohol.

How long has it been?

It must be 10 days or more now, the cap is thick creamy foam about 1cm thick, I checked the sg today, started it at 1055 and it's now 1020, is it stuck or just slow?

Probably slow.
Can you test Ph?

Robert.

Probably slow. Not a bad thing with beer.
What temp is it now? 20 is good.

I would leave the pH alone.

Foam proves something is fermenting and the protein is forming the foam. Dark beers can Potter along. No panic.