Recent content by bjunsveltie

Well i mashed too high, 170, so i figured lots of unfermentables in there and FG was not going to be close. Based on checking grabity, moving to a warmer spot, shaking blah blah, pretty sure ferment was done. Ill let em sit a while Thanks

I have a cal common . First all grain & botched everything, but a good learner.. Bottled after 5 weeks and was holding steady at 1.030 for 4 days. Over primed a few grams because I wanted a bit more of a fizz. had a bottle bomb (my first) after a hot spell. Moved bottles to a cooler place...

Duh!!! Its the last series of readings for fermentation versus the og / fg for attenuation purposes. Thanks.

1. Is it usable? I am guessing not as it would not calibrate to water. 2. It is my first belgian dubble and was an extract kit. how am i gonna know when its done. I am guessing to just let it ferment for 4 weeks at 75 (yeast happy place) and see what happens. Id go with the recipe OG but i...

Cool. Having not seen the carb process before, didnt know if it was a gradual increase or one day magical bubbles appear. Ill sit on it for a while, drink it in the meantime and observe what happens. Thanks!

issue is at 4 weeks in the 24oz bottles my first beer, a full extract kit red ale, is flatish. I am about to bottle a porter and dont want to make the same mistake twice. (1) flatish. I can swirl it and get some residual head in the glass but there is no effervescence in the beer itself...