WineGlass wrote:
Ok, would you care to expand on this bit?
Yeah, ok, the inter continental thing is a bit of a bug bear, but lets try...
The "cap" as I referred to it isn't really a solid piece. More so just a foam, or a sometimes a thin film. Once the alcohol builds, it eats the cap to almost nothing. Once that happens, it's good to run. I believe you started your mash 5 or 6 days ago, so it should be ready to run. Taste it and see if it tastes bitter like a beer, or check it in a hydrometer. It should be somewhere between 6 to 8 %...or there about. If it is, run it. Also, as bt1 pointed out, by looking at it on around day 6 or 7, you should see all the solids sitting in the bottom, and on top will be pretty clear, maybe with a little bit of a colored tent to it. Like light yellow or light brown water, but still very clear.
I spent some time in Australia, so I'll attempt to use your words and phrases from now on to alleviate any confusion. At least when I know the equivalent term hahaha.