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First Im sorry for jumping into your thread, its just that it wasn't very busy and i thought i would ask one of you experts what kind of concoction Ive got going on here. "5 gallon batch" 3.3 - lbs Amber (hopped) LME @ flameout 2 - lbs light DME 1 - lbs Crystal 60L 1 - lbs Belgium Candi Syrup...

This is the recipe i have pondered up. I'm sure very boring to you experts but I was wondering what to expect with this? 2lbs - light DME 1 can (3.3lbs) - "hopped"Amber LME @ flame out. 8 oz. - crystal 40L 1 oz. - cascade @ 30min start 1 oz. - cascade @ 5min to flame out. 11 gram - Nottingham...

This is the recipe i have pondered up. I'm sure very boring to you experts but I was wondering what to expect with this? 2lbs - light DME 1 can (3.3lbs) - "Hopped" Amber LME @ flame out. 8 oz. - crystal 40L 1 oz. - cascade @ 30min start 1 oz. - cascade @ 5min to flame out. 11 gram - Nottingham...

Well I am gonna take another gravity reading today for peace of mind. If I'm still at 1.010 for day three then obviously its OK for me to cold crash right?

The extract kit came with 6 gram pack of Muntons but i used a 11 gram pack of Nottinham. Maybe i should have used about 8 grams of the Notty instead. lol Well im gonna take my chances anyway with the cold crash. Like i said, im already at 1.010 and airlock activity every 2 to 3 minutes. Surely...

Again, im concerned with my final gravity going any lower. I dont want the beer to be too dry. I was hoping for some sweetness. So cold crashing now at day 10 for 3-4 days i would assume would prevent further fermentation and help drop out some protiens and yeast. But... i dont want bottle bombs...

I have an extract amber ale in the primary. OG was 1.040 and my final gravity seems to be hanging around 1.010 even though i still get a bubble about every 2 to 3 minutes.. Its been in the primary for 10 days. Im wondering if it is ok to go ahead and "Cold Crash". Im guessing this batch is going...

Awesome thanks for the quick reply

"American Amber Ale" I'm at 8 days in the primary and I was planning on cold crashing the primary this Sunday which will be a total of 14 days in primary, no secondary. How long should I cold crash this in the fridge and still have enough healthy yeast for bottling??

This is my first extract brew. It is an Amber Ale from True Brew. Well anyways, it been in the fermenter for going on 3 1/2 days, it was fermenting very strong for the first day and a half and it seems to be slowing down quite a bit. Well my concern is that the color of my wort hasnt changed...