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I do the same thing with nearly everything I brew. I've probably saved well over $100 on smack packs doing this, and had great results. However, I have read that if you reuse the same yeast too many times, it may start to mutate or evolve and change flavors or characteristics. No clue if it's...

When SWMBO refers to your spare bathroom as "the science project."

By the end of all this you'll be a brewing master! Best of luck, friend. I'll be keeping an eye on your blog.

Could be some further fermentation from raising the temps, dormant yeast waking up and such. It could also be (and probably is) just c02 from the raise in temperature. What yeast is in there? I wouldn't be terribly afraid of infection unless you are getting an off flavor or visible signs.

That's the spirit! :mug: Also, does it seem like all of them are consistently over carbed? What I'm getting at is, any chance your priming sugar didn't get mixed in the wort thoroughly?

you can let a little co2 out. very carefully open the bottle until you hear the hiss of co2 escaping, then use your bench/wing capper to close it back up. the longer you leave the cap cracked, the more c02 will come out, you may have to play with your duration a bit to get your desired result...

x2. OP, any chance your fermenting vessel is located in a bathroom? Also, are you using a 3-piece or bubbler style airlock?

Your math is off a bit. 1.054 - 1.020= .034 x 131 = 4.454%abv. It sounds like your beer is finished. Depending on your ingredients, 1.020 sounds about right for a porter. I don't think you should add more yeast. As for the cocoa, you can certainly rack to a secondary and add it now...

5894.5 + 5 Vanilla Oatmeal Stout = 5899.5

Yeah, what Jim said. Also, you aren't very far off. Even if getting it to 68 degrees doesn't do anything, I wouldn't sweat the last few gravity points.

Live an learn, I learned a lot from this batch for sure. The guy said that racking to a secondary would take it off the bad yeast that stalled and leave only yeast that are in suspension. Another question though - will all the unfermentables effect the OG as well? Meaning my 1.055 OG was...

I agree, this brew is being very stubborn, makes me think maybe it is just done. My thermometer and hydrometer are both spot on. The wort was 70F when I repitched both times. As per the instruction by the LHBS, I did't rehydrate, just sprinkled it on. They actually specifically told me not...

A little too sweet. Extract, but with a few pounds of steeped grains. Thanks for all the info. I'm leaning towards pitching onto the yeast cake, as I'm certain there is no risk of infection. My LHBS told me there would be so much trub, it could spoil the product, but I suppose they are a...

Hello all, I brewed a milk stout on 12/29. Came in with a perfect OG of 1.055 It was cranking along until we had lost power for about a day and the temp dropped down into the low 50's. I took a gravity reading after I got it back up to 65, 1.027. Thought "ok, no worries, give it another...

This. Not worth the headache, brochacho.

+5gal. Peach Wheat 3577.5