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I aerated the wort several times to make sure it got plenty of aeration, I'm going to try to gently swirl and see what happens. I understand that some extract brews don't always reach their target FG. Just think that 1.020 is a little high. At this point it's flavored water with hardly any...

OG was at 1.054 and the LHBS recommended that I ferment at 62-63 deg so I took their advise. I had a very active fermentation for the first 3 1/2 days and then it started to slow down until I started the D-Rest.

I brewed a Düsseldorf Altbier on 1/17 and it's been fermenting at 62-63 deg temp. On day six the gravity reading was at 1.020. I raised the temp to 70 deg for a D-Rest on day 7. Today is day is 10 still at 70 deg and the reading is still at 1.020. Below is the recipe I used. Any thoughts...

If noticed some weird flavors when I use craft beer. For beer recipes I like to use commercial lager/pilsner beers. Nothing too specific.

ingredients 3 medium onions, cut into wedges 4 pounds bone-in beef short ribs 1 bay leaf 12 ounces beer 2 Tbsp brown sugar 2 Tbsp Dijon mustard 2 Tbsp tomato paste 2 tsp dried thyme 2 tsp beef broth 1 tsp salt 1/4 tsp pepper 3 Tbsp all-purpose flour 1/2 cup cold water Directions Place onions in...

Düsseldorf Altbier in the primary. First brew in over 1 1/2 years.

Here is the recipe I used; Düsseldorf Altbier INGREDIENTS For 5.5 gallons (21 L) 2 cans (6.6 lb, or 3.0 kg) | Light Malt Extract 1.25 lb (0.57 kg) | Light Liquid Munich Malt Extract 0.5 lb (0.23 kg) | Special b Malt (120° L) 0.5 lb (0.23 kg) | CaraMunich Malt (60° L) 0.25 lb (0.11 kg) |...

I currently have it at 63. I agree with you on the temp. I figured 63 was a good target temp.

I like to use 50% distilled and 50% spring water. I haven't noticed any off flavors. I feel like it is a good balance

Yes I am, I pitched the yeast at about 68 degrees and I noticed movement in the air lock chamber about 10 hrs later.

Decided to brew a Düsseldorf Altbier from extract. I haven't brewed in about 1 1/2 years. I really missed the smell of boiling wort. Can't wait to see how it turns out.

In memory of Slayer's Jeff Hanneman RIP!!!

I'm already on some good antibiotics so I just have to wait a few more days.

I finally finished bottle conditioning a Mad Dog's Magical Mystery Beer after 4 weeks in the bottle and two of those weeks in the fridge. What happens next. I get a freaking urinary tract infection:( Now I have to wait until it clears up so I can reap my rewards. Good things come to those who...

I prefer a good goblet :)

My four year old Son asked me once, Dad, when I get older, can I make beer also? My response, of course you can, we'll do it together.

Labels for a Bock. I used MS PowerPoint. Had a little extra down time at work

The FG is 1.012, right were it needs to be. There is no diacetyl taste and it seems to be very clear as is. Now it is time to cold crash. Thank you all for the advice. Cheers.

Here is a recipe I have in the primary. Liquid Malt Recipe 4.5 lb Light Liquid Malt Extract 1.25 lb. Amber Liquid Malt Extract 3 lb Munich Liquid Malt Extract 1 lb Vienna 1 lb Cara Munich 1 oz. Hallertau (Bittering) 1 oz. Tettnanger (Bittering) 0.5 oz. Hallertau (Flavor) 0.5 oz. Hallertau...

The OG was @ 160 the SG is @ 118. The FG should be around 114. I brought the temp back up to 67 deg over the past 24 hours. I gave the bucket a gentle swirl and now I'm noticing activity in the chamber again. I did noticed a slight diacetyl taste so I will wait a few more days before rechecking...