Recent content by Drummeruss

Thank you for all the input, I do so greatly appreciate it. So.....fermentation temperature has been pretty consistent in the 68-70 range. I used Safale US-05, warmed to room temperature for about 3 hours before pitching; wort temperature was 74F at pitching. The SG hasn't changed for a week...

I measure specific gravity with a hydrometer, corrected to the temperature of the wort. I've been monitoring the gas lock, it's barely bubbling, so I'm assuming that what is done is done. Russ

So I have a mocha porter in the fermenter, 3 gallon batch, yeast pitched on December 26. Due to a lack of brain waves, I forgot to take the beginning specific gravity. Tested it (SpGr) after 3 days and got 1.030. On 1/4/23, it was 1.023; this evening, 1.022. Seems like it may be done, but...

Truth.........

Update: tested the wort last week, secondary fermentation with the pumpkin in it, SpGr was 1.015, and it really didn't taste too bad. Today though, SpGr down to 1.011 (still a little above target 1.008), but the wort had sort of a very strong burnt plastic odor, and there was a bit of scum on...

Yes thank you all for your time. I did go ahead and added the pumpkin yesterday (secondary), so we'll see how it turns out..... Thank you again, I do appreciate the input. Russell

Hello all. So I started my first attempt at a pumpkin ale, 3 gallon batch. When it came time to add the cinnamon, I realized (after the fact) that I added an extra ounce of cinnamon, 2.2 total instead of one. Anyhow, 5 days out, SpGr went from 1.043 to 1.013. Actually, you can taste the...

Thank you guys. Currently they are extract kits, the fist of which came out quite well according to all that tried it. I'm still in the market for a brewing kettle, any and all opinions are welcome. Thank you again. Russ

Newbie to the hobby, but an really enjoying it. I've begun with kits, finished first batch, second is currently fermenting. My interest revolves around gluten free and gluten reduced beers, per my own personal digestive issues. Looking forward to getting into all grain.....and creating...