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I made a pumpkin ale two weeks ago and mistook a can of pumpkin pie filling for canned pumpkin. I tasted the brew after primary and it wasnt too bad but it had some weird oily krausen left over on the top after fermentation. OG was 1.062- FG was 1.019 after two weeks of primary. Very very hazy...

Scottish wee heavy has been in primary for ten days and still has insane airlock activity and rich krausen. OG was 1.083 and used edinburgh ale yeast by WLP as a starter. When should this slow down? Kind of weirded out by such long fermentation.

Vanilla oatmeal stout. Primary one week. Secondary one week. 4 oz of priming sugar in 3.5 gallons of beer. Plenty of sugar an FG was 1.018. Slight carb in beer but zero head retention. What gives?

Recipe-14 lb Golden LME 0.5lbsEnglishMediumCrystal - 0.375lbsBelgianBiscuit - 0.125lbsEnglishRoastedBarley 1oz northern brewer @ 60 min White labs edinburg scottish ale yeast starter. OG @ 75 degrees was 1.083 with correction and im trying to find out what my FG should be. Please any info will...

I did a yeast starter yesterday and stirred up the solution in my flask after activity was present. Its not 10 hours later and activity was still going so I stirred it again. There is no activity now and im worried I messed it up. Never did a started before and I dont want this Wee Heavy to be a...

Im reading on different sites that the final gravity on this white house honey ale is supposed to be 1.016-1.014. mine has been fermenting for two weeks now and is at 1.020 and Steady. should I leave it to see if it will drop any or call it "ready to bottle" and bottle it?

Im reading on different sites that the final gravity on this white house honey ale is supposed to be 1.016-1.014. mine has been fermenting for two weeks now and is at 1.020 and pretty steady. should I leave it to see if it will drop any or call it "ready to bottle" and bottle it?

I bottled a 114.5 IBU IPA almost two weeks ago. I tasted a couple of them yesterday and they are still incredibly sugary. Will another week or longer get rid of the priming sugar? I mean, I love really hoppy beers and this one is so sweet I can hardly taste the hops.

Been fermenting this beer for 9 days and it smells like wine/sour smell. Also when I take a big sniff in the fermentation bucket i get a burning sensation in my nose like it is still full of CO2. Is this normal and is this beer still good with that smell?

I brewed and oatmeal stout a week ago. I left it in primary fermentation for five days and just transferred into secondary which I plan to leave for three weeks. I did not take a gravity reading to see if fermentation was complete or almost complete so I am asking if anyone knows if this beer...