Recent content by edwaka01

Thanks a lot. Is this from experience or are there equations I can find to do this math myself? Also, that would produce a beer right around 6% right?

So given that my wort wasn't mixed with the top-off properly, I got a bad hydro reading. What should my gravity have been? 3 lbs light DME, 3 lbs Dried Wheat Extract. 4.75 gallons water. Today I added the last .25 gallons with 1 lb of honey. How does this affect my gravity situation?

Thanks. I know my numbers are right. In conclusion: It is really hard to mix up the top-off and wort. I mixed that junk up vigirously for about ten minutes.

Well then that doesn't help me. Most of my top-off water was added before the wort, and I stirred it really well. I don't think there is any chance it's not properly mixed.

Damnit. Completely conflicting replies. Let me refferee. So ideally, measure after top off so that you are measuring the fully diluted wort BUT It's really hard to get an even mixture so it may not read accurate. How'd I do?

I trust both of you good folks, but would you mind explaining this a bit? All instructions ive seen say to measure OG after topping off, and if the gravity is just a measure of the sugar/water mix, why would adding water affect the accuracy? If anything I would think it would LOWER the reading.

What the hell happened here doods? I just brewed a batch with a somewhat improvised extract recipe, and my OG was 1.090. I used: 3 pounds wheat malt extract 3 pounds light dry malt extract 1 oz hallertau at the start of the boil 1 oz tettnang 10 mins from the end 2 oz coriander 10...

finished around .014, been in bottles about a week now. Popped one, and poured a gorgeous clear amber with a monster head which stuck around for a long time, but the beer underneath tasted flat. Will try again in another week or two.

Yeah, there is a drop in gravity, down from .022 to .018, so I guess this is one of those "zombies." And cheers on moving away from kits. I just bought an Oaked Imperial Stout, and then next batch I do I'm gonna move to something else.

BUMP for surprise! Today, the airlock was bubbling!? I figured the beer had finished around 1.020, as it had been there for about a week or so. I was fine with this, and was about to bottle it tomorrow, about a week after I dry hopped. Now, the airlock is rockin, and I'll have to wait to...

The fermentor is at 72 F, and yes it is Muntons. Im confused. How would sugar solution ferment to below 1? As far as the math goes, I had 1 to begin with....I added extracts, and my number rose (to say 1.05), I added more sugar, it rose more (to 1.06). Now yeasties come along and eat...

I just saw something talking about the dreaded 1.02 mark. Apparently some 'rock bottom' hit with many LME kits? If this is the case then oh well, lesson learned. The only reason I want those last few hyrdometer points is so I can have a boozier beer...but I guess Im better off with a whiskey...

I know there's already a skillion threads on stuck fermentations, Im sorry. I read a bunch of them, and really just want someone to look at my numbers and help me through this one. This is a True Brew IPA "maestro series" kit. I followed the recipe to a T, except that I added some more...

Well most of those points calmed worries a bit. Like I said, this second batch - IPA - should be a lot better, just considering more precautions were taken. The only thing I still worry about is the chlorine, I've seen a lot saying don't use any chlorinated water at all in the process. This...

9 days in and Im worried about a few things...that being said, I brewed my second batch in another fermentor and Im more confident this time. for my first batch...I used city water, which I found has a bit of chlorine. also, may not have sanitized thoroughly enough didn't realize I had to...