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I brewed a Trappist/Abbey Ale using a kit and some White Labs yeast. OG was right at 1.068, FG at 1.006 or so. It tastes pretty dry--much dryer than I anticipated for this recipe. Does anyone have any advice for ending up with a higher FG? I think it would help the flavor.

So I am trying to brew my first lager. Everything went pretty smoothly and I put it in my partially completed keezer. What I didn't do was get the temperature probe all the way into the keezer. I happened to peek in today, and I've got a wort slushie. I've read the threads that say thaw it...

I've got two beers fermenting, an Abbey Ale that has been in primary for about 2 weeks and a lightly hopped pale ale that has been in primary for one week. I am in the middle of a keezer build, putting it together as I have the money. Right now I've repurposed a compact chest freezer by...

Well, life is always interesting. Got together with my brother and dad to brew a Red Stripe clone today. We've recently upgraded our kettle from the aluminum turkey fryer pot to a SS 36 quart kettle, so this was the time to try it out. Unfortunately, we have been using a brinkmann turkey...

So I am brewing a Belgian Trappist Ale. OG was 1.060 and I pitched a vial of White Labs WLP 500 Trappist Ale Yeast into 5 gallons at 72 degrees. It has been 3 days and while I know that bubbles in the airlock are not a good sign of fermentation, the whole thing is acting dead as a tomb...

Greetings, all. I am not entirely new to brewing, although I am not very experienced, either. I first tried brewing about 10 years ago when I got a home brew kit from my wife for Christmas. I brewed some beer, I made some wine, and I enjoyed it. But then life got busy and the whole shebang...