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So thanks for the advice and reassurance. I took a gravity reading and it is currently down to 1.008. Like I said before I didn't mix the wort very well and got a totally wacko OG. Is there a way to determine an accurate OG after the fact using some type if calculator? I'd like to get a somewhat...

I'm not too certain about the OG. I tried the recipe from Brewing Classic Styles and that was the number in the book - it wasn't very clear as to when to add it. The guy at my brew store said to add it to the last 15 min of the boil so I took his advice.

Not sure what the OG was, I failed to mix the wort well enough and I got a reading of 1.132. The recipe says OG should be 1.072. I pitched the yeast on Monday and took a reading last night and it was at 1.032.

I took a stab at Jamil's Belgian golden strong ale. I added the 3lbs of cane sugar during the boil but am now beginning to question if that may have been a poor decision. I was listening to The Brewing Network's podcast on the beer I was brewing and they mentioned that the yeast sometimes have...

After my OG reading was a 1.136 I realized I didn't mix the wort together with the water as well as I should have. You can even see two distinct shades of brown when looking at the fermenter (dark on the bottom, light on top). It was reassuring to see a number of threads stating the beer...

So I brewed a saison a month ago (OG - 1.048) and it hit its FG (1.006) on Fathers Day. I didn't use the "Brewing Classic Styles" recipe but I was hoping to gradually raise the temp to 80 or so throughout the fermentation. I was unable to accomplish this (the fermometer never went higher that...

I am not certain as to how current it is but the BJCP style app I have on my phone says strong versions of this style (6.5%-9.5%) should be entered as a Belgian Specialty Ale if you look in the comment section, for what it's worth.

Does anyone know if this is any different than the standard grande reserve (blue)? I haven't been able to find anything online that gives a definite answer. Also, would this significantly improve if I were to set it aside for a few yrs? Cheers!

I brewed an oatmeal stout 6+ months ago but it tasted bad so I put it aside to see if it would taste better down the line. I went recently to grab a bottle and noticed a ring around the top of the beer line of the bottleneck in virtually every bottle. I am pretty good with sanitizing but I know...

Thanks, y'all. How long would be too long to age/cellar this beer? Should I worry too much about losing some of the hop characteristics?

I'm thinking of buying the 2013 Bigfoot but it is in the refrigerated section. If my intention is to save the bottles for a few years, can I keep them in the basement or will letting them fall back to room temp diminish the quality of the beer?

Wow that's incredible. I can only imagine

I found a few 2010 bottles on a shelf at the local Bevmo and bought 2 of them. A few months earlier I bought 2 of the 2012 bottles and tried one. I wasn't impressed with the 2012 bottle but I thought the 2010 bottle was excellent. I saved the second bottle from each year with the intention of...

Agent - It wasn't flat but it was too carved either Revvy - thanks for the response. I opened one just to be sure there was some type of carbonation happening. A beer I made recently didn't carb at all and I ended up waiting a long time just to realize they were flat. It def needs some more...

I bottled a Baltic porter 9 days ago. I decided to try one a little early just to see what was up. After I opened the bottle I went to my cabinet to get a glass and when I turned around it was slowly foaming over the top. Does anyone have any reason as to why this may happen? I didn't use too...

Most of my friends drink miller lite almost exclusively. If they want "a good beer" they'll drink Guinness or blue moon or leinenkugels (not that those aren't good, but they never really ventured outside of what they know). I don't mind offering them a beer if they don't have any but it really...

Should I transfer my beer from the primary and into another vessel before bottling? I don't have a bottling bucket but I was wondering if siphoning the beer from the primary into a carboy that had a priming solution was a good/bad idea. Could anybody explain the pros/cons of bottling straight...

I just took the first gravity reading since pitching the yeast and it's at 1.019 right now. I gave it a taste and it was a little yeasty but it wasn't bad at all. I'm hoping it turns out well

I used an ale yeast that recommended pitching between 70-75. I pitched a little below that and it has been holding steady at about 63 aside from going up to 67/68 when the fermentation was most vigorous. I just use the water from my tap (I live in SF) and it was cold rather than hot. Can this...

Was this recently? Did you have a taste yet? The "woops" at the beginning of your post is making me nervous!