This is my first batch of beer so I have some questions. I researched for a while before I started and bought a kit and recipe kit from midwest. I brewed their nut brown ale and made it into my brown van ale. Anyway, it bubbled for a good 3 days and I left it in the fermenter for a full 2 weeks. It was at about 65 degrees. Although it tasted very good, it had little alcohol content. I still drink it and no one else knows the difference. Any ideas as to what happened? Seems like if it was bubbling away for 3 days there would be more alcohol content.
Thanks for the advise in advance.
Thanks for the advise in advance.