davis119

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centex99

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Mine looked fairly dark in fermentor and then much lighter in bottle...
How light was it when you took of sample in tube?

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davis119

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This is why you don't drink and brew (yeah right)

It did look much lighter. Not at all like in the ferm .....

MMachi

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Finally broke this out tonight for a family get together and to say it was a hit would be an understatement. We killed 1/3 of the batch without even trying! Really delicious! This will be a staple brew at my house and I'll need to get 10G going soon for the summer since my 5G will be gone before I know it. Thanks!

Maxkling

Recipes 

6 weeks old with 1272 yeast. Great drinking beer.

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barleydude

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Brewed this one over the weekend. I believe the OG on our batch ended up being 1.034. Looking forward to trying it out!

Xtant

Recipes 

I made two batches a couple weeks ago. Extract. The first OG was about the same. I topped it off to 5.5 gal. The second I topped off to only 5 gal. It hit 1.044, I believe.

I'll be interesting to compare them side by side...

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"Make sure that the beer - four pints a week - goes to the troops under fire before any of the parties in the rear get a drop." -Winston Churchill to his Secretary of War, 1944

glacerais

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I brewed this as my first AG batch... everything seemed to go OK and I hit my temps as far as I know although I don't really trust my thermometer... I got 5.5 gallons on the dot and OG was 1.040 so I thought everything was good. I pitched yeast and had it fermenting at around 65 degree (ambient temp) for 2 weeks. When I was getting ready to bottle, I took a FG and it was 1.020??? That means this beer is only going to be ~2.6% ABV...

I'm not sure what I did wrong but this is discouraging me from doing any more AG batches. Could my mash temp have been too high? extracting a lot of unfermentable sugars? or maybe bad yeast?

jmf143

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Since you already doubt your thermometer, that would be my guess as to where the problem lies. Highly doubt its the yeast - clearly some cells were viable since you fermented from 1.040 to 1.020, and those viable cells would have kept reproducing in the presence of fermentables.

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davis119

Recipes 

I just did a batch Saturday ..... my mash was warm too. So if this happens to me os there any way to fix it and boost the abv? Add sugar, dme, vodka lol ?