Recent content by nick1d88

thank you

I was wondering if using "Sugar in the Raw" brand (turbinado cane sugar) is a good idea. If anyone has any experience with the stuff and think that it works well what amount would you recommend for use in 5.25 gal of porter with a f.g. 1.014?

thank you

thank you i can relax now! and the recipe did not list a final or original gravity so i just tried to get it as close to 1.040 as i reasonably could. any suggestions for a F.G. to stop it at?

so i started fermenting a porter 4 days ago and the airlock has completely stopped bubbling. i open it up and saw that there were few bubbles on the surface. I'm still a noob and was wondering if it is normal to have the fermentation slow this much so soon? o.g.: 1.038 temp: 60 degrees

thank you so much

just joined because i already used a lot of tips from this sit and figured it was a good idea. still a newby but already love brewing and the great beer (a nice break from the natty and hurricane we drink at school).

i am currently about to bottle my 3rd batch of beer but it is my first not using pre-assembled packages. My question is what type of sugar should i use for priming and how much i should use. It is a 5 gallon batch. red ale with a final gravity of 1.010