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The hydrometer is spot on, I left a sample in the fridge overnight and the yeast fell out, the remaining beer is 1025 and a little sweet, but very alcoholly. I'll just try and keep it warm and see if it comes down a bit. Thanks everyone.

hydrometer, just one pound of candi sugar, and also 3lbs dme, wlp 550

I made an all grain belgian tripel without a yeast starter, OG 1091. Things started normally but after 3 days fermentation ground to a halt at 1030. I drained a couple of pints of thick slurry from the bottom and dumped them back in the top yesterday, and raised the temperature up from 65 to 70...

I was just having the exact same problem And I had to move my secondary fermenter. I carried it Into another room and about 95% of all the floating hops sank straight to the bottom.

Did this work? I'm thinking if trying it on Sn under hopped chimay clone I made

Good one, hop tea it is. Cheers!

I have a chimay Red clone that called for styrian goldings and some tettenanger hops, my homebrew store suggested I use hersbrucker instead. To cut a long story short, my brew is about 20IBUs short of where it should be and I'm thinking of dry hopping the secondary. Any ideas on upping the...

So, after leaving it at 60 degrees for almost 4 weeks in the secondary I bottled it. Against all odds my gravity sample tasted an awful lot like reisdorf koelsch, just a bit more alcoholic, and the hops were even fainter than they should be, no doubt because of the relatively high gravity of my...

Thanks for the input everyone! I'm going to 'fake lager it' and see what happens. I read somewhere that the fermentation temperature more than the yeast strain determines the koelschyness, but as I screwed up both I won't find out if that's the case this time. I took a sample and the gravity is...

Was trying to track down some Pliny the younger to no avail, but found Hopocalypse at Proofd on the square in Sonoma. I think it's the best beer I've ever had. Stunning complex hop aroma and way more balanced than you would expect of a beer that strong. Tasted alive like brilliant home brew.

I made a partial mash koelsch (first attempt at this style)and after I pitched the yeast I had to leave town for a couple of days so I couldn't control the temperature. So it basically fermented at 72 degrees for 3 days before I got back today. Will a month in my basement at 50 degrees help...