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UPDATE: I was in fact able to get the beer down to about 1.014, have kegged it, carbing up now and we will see how it tastes!

UPDATE: On the way to the homebrew shop I had an epiphany: Most of the esters and phenolics of the yeast had already formed in the past 3 weeks of fermentation...why not pitch a more alcohol resistant, clean yeast to help tackle the remaining sugars? A buddy of mine at the shop suggested...

Other suggestions/input/DON'TDOITYOUIDIOT are welcome, but I'll deliver my results. Plan on transferring and pitching tomorrow, then giving it about a week.

All grain, I can post the recipe: STATS: Original Gravity: 1.058 TARGET Final Gravity: 1.014 ABV (standard): 5.79% IBU (tinseth): 16.67 SRM (morey): 11.85 FERMENTABLES: 6 lb - Belgian - Pilsner (45.3%) 6 lb - German - Wheat Malt (45.3%) 2 oz - United Kingdom - Chocolate (0.9%) 9 oz - German -...

Hello everyone! I had a dunkelweizen that didn't finish all the way. FG Was 1.020. I was stupid and just went ahead and kegged it, carbed it up at 16 psi, and started drinking, hoping it wouldn't be a sugar bomb. It is. I'd like to fix this. My plan is to take the beer off tap, bleed...

I'm a bit confused as to why you mention to never use chalk. Is there something incorrect in what I've laid out? I guess what I'm saying is, if I use the procedure I laid out, will I get a different result that could be harmful?

Hello everyone, West LA's 2012 Water report gave me the following info on my brewing water: Calcium (Ca+2) 25 mg/L Magnesium (Mg+2) 10 mg/L Sodium (Na+) 44 mg/L Chloride (Cl-) 50 mg/L Sulfate (SO4) 37 mg/L Alkalinity...

Hello everyone: Can I get some comments/recommendations or general analysis of my water results? Calcium (Ca+2) 25 mg/L Magnesium (Mg+2) 10 mg/L Sodium (Na+) 44 mg/L Chloride (Cl-) 50 mg/L Sulfate (SO4) 37 mg/L Alkalinity...

Hey everyone, I've been following this thread for awhile now, and I see some people with fantastic success in bottling from the keg with this method. Unfortunately, I'm not having that same success. It's really frustrating and I ask for your help before I purchase a beer gun. You guys are...

Hey everyone, I've been following this thread for awhile now, and I see some people with fantastic success in bottling from the keg with this method. Unfortunately, I'm not having that same success. It's really frustrating and I ask for your help before I purchase a beer gun. You guys are...

Hey everyone, I've been following this thread for awhile now, and I see some people with fantastic success in bottling from the keg with this method. Unfortunately, I'm not having that same success. It's really frustrating and I ask for your help before I purchase a beer gun. You guys are...

Hahahah not only do I have no gas grill, I have no grill at all. I live in an apartment complex with a backyard of rocks that barely fits my whole setup. Some of us just work with what we've got :)

I currently have a 20 lb propane tank and I have used it for my first 5 all grain batches. I was told I would get 4 to 5 batches worth out of a tank. I'm worried I'll run out of propane in the middle of the brew day at a potentially important time, having to interrupt what I'm doing to get it...

Wow the whole HELP QUICK thing really worked didn't it? :) I took your guys advice and pitched it. Like I said, it smelled like yeast with no weird funky smells, and the upside is that this growler is my "yeast starter" growler so nothing goes in there except yeast. Though I do store it open to...

Two nights ago I made a yeast starter with California Ale WLP001 using the same process I always do except...I forgot to sanitize the growler I make all my yeast starters in. I checked on the yeast starter today and was curious as to why it never bubbled vigorously like it usually does. I saw...

It would be a single mash infusion at 155 plus. And the 5.69 is the ABV, the IBUs are after it at 29.62. Seems middle of the road for a brown. Sorry, I gotta edit these recipe copy and pastes a little better lol. Also, apple rings...is that just a sliced up apple?

Method: All Grain Style: Brown Ale Boil Time: 60 min Batch Size: 5.5 gallons Boil Size: 7.5 gallons Efficiency: 70% Original Gravity: 1.058 Final Gravity: 1.014 ABV (standard): 5.69% IBU (tinseth): 29.62 SRM (morey): 26.44 Fermentables Amount 5 lb Maris Otter Pale 4.5 lb...

Question for you guys: Two days ago I filled up two Sierra Nevada style bottles with this beer gun method. I sanitized the bottles in ice chilled water so they were nice and cold, and filled these two bottles with beer. The beer had been carbed for at least a month, so I bled off the...

So a little story: I tried pouring my Belgian out of the tap today and nothing came out. I knew it was near the end, but I didn't think I had gotten there yet so I went down into the kegorator to see what the problem was. The keg itself felt very light so I wanted to see if maybe I had in...

Malt Extract: Wheat 6 lbs. Candi Sugar 0.5 lbs. Grain Bill: CaraPils 7 oz Belgian Aromatic 1 oz Hopping Schedule: #1 Saaz (4.2%) 1.0 oz 60 min #2 Saaz 0.5 oz 5 min #3 Coriander 0.7 oz 5 min #4 Bitter Orange Peel 0.5 oz 5 min Starting Gravity: 1.048 Fermentation Temp: 65-75 degrees F...