Recent content by StuckinATL

Thanks for all the feedback. I'm in no rush, but don't want to let it sit needlessly in primary. It sounds like an additional week or two will do it some good.

This is my first high gravity brew and I'm pretty sure it's my best brew performance thus far (~10 batches, 2nd partial mash). It's been in the primary 2 weeks and I'm pretty sure it's finished, but there is still a layer of medium sized bubbles ~ 1/4" thick on top. A little more info: OG...

Excellent information! Thanks goose and mightynintendo!

Thanks everyone for the great feedback! I have another yeast question that isn't directly related to this thread, more of general yeast knowledge. Do the yeast actually "swim" around? I have the picture in my head that once they settle to the bottom (is that flocculate?) then they are done...

Now that you mention it, it seems I've read that somewhere. Thanks for reminding! I was just following Palmer's instruction. It had about an two inches of froth on top of the water line - wouldn't that indicate activity?

Well 3 weeks isn't much longer than 2, so I'll let it sit. I've already given it a good swirl. It should stay at 70 from here on out... the first batch did. Thanks a bunch!

Current gravity is 1.018 (as of an hour ago)

I let it cool by iteslf after pitching at 80, hence why it was at 74 about 15 hours later when it seemed to be going strong. My home temp runs around 69-70, so I should be fine from here on out. I'll give it a swirl and let it be. I was planning on 2 weeks then bottling, but if the extra week...

The current gravity (as of 1 hour ago) is 1.018

Hello everyone, newb here on my second batch (but the first with fresh, quality ingredients). Brew day went well and now I'm concerned that my fermentation is stuck after 3 days. A little background, extract Porter recipe (LME & DME), steeping grains, bittering & finishing hops. Original...

So now it's been a week since my last hydrometer reading. Tonight it came in at 1.019 (temp. adjusted) and there is some taste. Attenuation is 53%, so it appears it's at 2.9% ABV. Maybe a few more days will help, if not, it looks like it'll be one that I can drink twice as many of...:tank:

The temp is staying pretty constant at 69-70 (per my adhesive thermometer). I gave the fermenter a good swirl about 10 hours ago and now the airlock has a bunch of little bubbles (unlike any time previously) and it's burping once every 11 to 18 seconds. Seems like I woke the yeasties up from...

Thanks, I've read a few old books from my local librarys on HB, but this forum and threads are so much better.... maybe modern is another way of saying it! Yes, I was skeptical of the kit but figured it would be ok to try, if for nothing more than (limited) practice. I'm itching to get it out...

I pitched at 80 degrees and within 12 hours the wort had dropped to roughly 62 degrees (my coldest room) so I gave it a little morning sun (It's in a bucket) to raise the temp to 70 degrees then moved it to a different room and it's been at 69 - 70 degrees for the next 4+ days.

My first brew is a Muntons no boil kit that has been fermenting for 5 days. I took a SG reading tonight and drank the sample afterward. Very thin if you ask me. The malt was supposed to be a pilsner but it's a dark amber color. The sugar I used is a can of rice syrup. All ingredients are...