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I quite like this idea! Would it work on day 6?! Any risks?! I guess I wouldn't know what final strength is?...

Thanks both.....so basically be patient, wait and see? I'm guessing that with such a high strength (north of 7%) it could sit - and potentially improve - in bottle for, what? 18-24 months? Re: 'Soapy'...maybe that was an inaccurate characterisation - as you say, contact with trub unlikely to be...

Hi all, I made a school-boy balls-up with my most recent brew and massively over-hopped (as a result of not factoring reduced batch volume into my recipe :rolleyes:). I just took a gravity reading at day 4 and it's on track to be a c.7% beer....pale, but some good malt character from vienna and...

Super helpful - thank you....I'll check out BrewCipher too - no doubt better than my dodgy spreadsheet calcs

Very simple grain bill for this one - 83% pilsner (11lbs), 17% wheat (2.2lbs), and nowt else!

Only a week in to be fair. I think on balance, I'll give it at least another couple of days and see if things level-out. Thankfully no signs of infection (actually, one of the reasons I'm here is that I'm nervous not to balls it up at this point as it is tasting/smelling 😙👌 - first time...

Yeah, I know it's a very rudimentary estimate so I shouldn't be surprised that I'm below the lower range....I guess I was also going on the fact that I've never had a beer finish up below 1.010 before, even using super high attenuating yeasts...hence the 1.008 threw me a bit

See, it's this kind of crystal clear guidance I'm here for! Roger that, and thanks! :)

Thanks for the speedy response! Grain bill was 13.2lbs for a 5 gallon batch....mashed-in @66c for an hour. The expected FG might be a load of old cobblers, but that was my rudimentary calculation based on an OG of 1.050 and attenuation between 73 and 77% for the yeast I'm using......do tell me...

Hi all! I'm brand new to this forum and seeking a bit of advice if I may! I've got a pale ale brewing right now.....OG measured 1.050 on the nose, so by my calcs using the high/low attenuation range (73% - 77% for the Wyeast 1056 American Ale Yeast I'm using), I was anticipating a FG of...