Recent content by edlorenz7

It's been in for four days. I have heard that if you leave it in too long you will get grassy flavor. True?

Hmm ok this is encouraging. I transferred to secondary maybe a bit late (8ish days, Gravity was already 1.012ish), but wanted to dry hop so I racked it over and added the hops. I guess at this point I'll try cold storage for a day or two then move it over to bottle with a filter. You're right...

I just completed secondary fermentation of an IPA (~6% abv). Primary went great, I transferred over to secondary and dry hopped it by adding pellets to the wort. I realize it may be best practice to use a paint strainer or other bagging technology, but I read about it being done to just toss...

Thanks a ton for the detailed response. I haven't let it sit for THAT long, but I drew my sample off the top and sat it for ~20 min, didn't see any sediment. Not so sure about the CO2 dissipation, but I did have a taste of the wort and it's pretty sweet still. I'm going to go with the starter...

Thanks for all the responses. Yeah I did all of my readings with a trusted hydrometer. I did manage to keep the mash temp at 155 throughout - is that uncommonly high and potentially responsible for these "unfermentable" sugars? Also, I probably mashed longer than 45 min - upwards of 1hr 15...

Thanks. I've attached my beersmith report. Looks like my OG was really 1.048 which makes this situation even worse... Please note that it is a small batch and only makes 2.5 gallons Thanks!

Hi, I brewed a batch of American Brown Ale about a month ago, OG .055, estimated FG .018. I started fermenting at about 68 degrees and left for a week. During that time the temp dropped and the yeast crashed out early.. when I got back, my gravity was .040 with no more activity. I...