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If you have a hydrometer now, test it a few times over a week or so and if the gravity readings don't change then it's no longer fermenting. Maybe post your readings and we can comment on whether it seems normal or if you are just stalled.

Racked my Dude Where's My Pants Ceyser to the secondary yesterday just shy of a month in the primary. Sample didn't taste very good so hopefully the finished product will be when it's sat in the secondary for a while. Was about 1.003 fg.

Racked to the secondary today after three weeks in the primary. Not sure why I have so much headroom. Maybe this is my 6 gallon carboy lol. Hopefully I won't need to worry about oxidation with the headspace if it will only be in there for a week or two. Debated cold crashing, but I don't...

Checked the gravity at 3 weeks. Still 1.005 like a week ago. Thought it would dry out to .99, but guess not. May rack to secondary tomorrow. Does the stuff floating on the top look normal? Haven't brewed in a while so I don't recall. Thanks.

Cool. Honey might be nice, but I made a batch of ceyser the same day so I didn't feel like more honey.

Two week update. It's at 1.005 so not quite dried out or ready for transfer to the secondary. Will give it another week. Still need to decide how I want to backsweeten. Tasted ok, but dry.

Well there hasn't been any airlock activity since I pitched four days ago, but I took a reading (and little taste) tonight and it's down from 1.055 to 1.03 so it's doing its thing. Taste wasn't bad but obviously no indication of the final product as of yet. Have a few buddies that are...

Thanks for the info. Never really worried about the batch getting contaminated just by opening the lid to pull a sample with a sanitized wine thief.

So I made this Saturday night so it's been 34 hours and no activity in the airlock. I know the airlock is not the most accurate way of measuring fermentation so I will take a reading tomorrow, but was just wondering if anyone else has experienced this with WLP 060 which I've never used before...

Yeah. Longest aging I've ever done was my last ex gf who was like twenty years older, but that's a different story lol. I do have my first and only mead I've made which is maybe 2.5 to 3 years old. I plan on making a couple gallon batches and tucking them away.

Lol yeah. On second thought I should make a bigger batch of mead so I can drink full pints by the time he's a teenager and not run out lol. Champagne yeast is beastly. It goes up to 17% as it's commonly used for champagne, wine, cider, and mead. I may add some yeast nutrient to help it out a...

O. G. was 1.1. Thanks for the well wishes. He's an awesome little dude. I plan to make a mead that I will try a glass of every year on his birthday.

O. G. was 1.1. Thanks for the well wishes. He's an awesome little dude. I plan to make a mead that I will try a glass of every year on his birthday.

Never done cold crashing before. Can I do that with an ice bath or does that require an extra fridge? I assume you meant you ferment for the month til dry then cold crash for 2-4 weeks. I assume the cold crash is just to drop the yeast and cherry bits out?

Never done cold crashing before. Can I do that with an ice bath or does that require an extra fridge? I assume you meant you ferment for the month til dry then cold crash for 2-4 weeks. I assume the cold crash is just to drop the yeast and cherry bits out?

So I just got back into brewing again after a break of almost a year. My wife and I had our first baby so I decided to commemorate this milestone by brewing again. Funny thing is I was looking for recipes to make and decided on a ceyser. Found this Dude Where's My Pants recipe and bought the...

Hey. I'm right on the border of Chandler and Gilbert. Good to see the are some fellow brewers out here. I mainly brew cider, but dabble in mead, ceyser, and fruit wine here or there. My buddy does the beer, but I help him with his beer sometimes and enjoy the beers n bros time. Glad to meet...

Hey. Just came across this thread while brewing tonight. I am located @ Riggs and Gilbert and see a few of you in the area. Didn't know there were any other brewers on the SE side. I tend to mainly brew cider, but dabble with mead, ceyser, and fruit wine. Have brewed extract beer as...

So I just made this a few minutes ago. I mean, how could you not with the name. Though I'm thinking of calling it Blood of the Dragon to make it Game of Thrones themed lol. I used the following ingredients: -3.5 gallons of regular Tree Top (not 3 apple blend) as the regular is much cheaper...

Racked and backsweetened with 6 cups of inverted sugar as recommended. Wanted to try the original recipe before so try flavored versions. Blackberry sounds amazing.