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Alcohol %. it has a 1.06 OG and, as of today, a 1.008 FG. Also, I added a 1% alcohol boost during the boil.

I just checked the gravity and its 6.8%. Looks like its the CO2 rising from the trub. I currently don't have bottles. Is it something I should get done asap or will letting it condition a week or two more affect the flavor?

Background: I'm brewing a Franziskaner Heffe Weizen clone and pitched one liquid yeast right away and a dry pack an hour later (had a spare pack wanted to use it). Within the first 12 hours I had a huge layer of krausen. It fermented very vigorously for about 5 days then the bubbling slowed...

Though my carboy was thoroughly cleaned and sanitized, I couldn't get a small amount of leftover krausen off the edges. Now my new beer (in the same carboy) has a very thick layer of foam and krausen with some really dark brown bubbly looking areas. It's only been 2 days since I bottled my last...

Yeah I took a gravity reading yesterday and I was at 1.06; hardly any fermentation. I'm leaning toward throwing it in dry given the way liquid yeast has not responded to my recipe. It's all settled at the bottom. I've stirred it up very well twice and both times after a few minutes of...

I shook up my liquid yeast before I pitched and when I cracked the seal it exploded, losing half the yeast. It has been 4 days since then and any minimal activity there once was has ceased. I just ordered Cooper's dry yeast and am wondering what the best method of pitching would be since the...