Recent content by LoveTrain

current gravity is 1.024, I estimate that the FG should be 1.021 based on 1.065 OG and 68% attenuation with the safale-33 yeast. CO2 being released from solution seems possible as temperatures have been fluctuating here, but is 1.024 too far off from the gravity? Ill check again in a couple days...

Hey guys, So my friend brewed some beer with me and it has been in the primary fermenter for 11 weeks now, was hoping to get around to bottling it this week. Anyway, in the past couple of days it has started bubbling again pretty rapidly. I've never left beer in the primary this long before...

Yes... but i think you're in the wrong forum

Does anyone happen to have any more google+ invites? I'm very interested in getting an account

does anyone happen to have another google+ invite that they could send to me? Please let me know, it would be greatly appreciated.

Hmm now that you mention if 1.070 does seem high... maybe there were some suspended solids in my sample or maybe i just screwed up the reading. Thanks for the brewmate link, that should be pretty useful

Thanks for your input. Glad to hear you still enjoyed it though, thats encouraging. Hopefully the lactose and the oats will balance out the bitter a little bit but I'll have to cut back a bit next time. In regards to the 4% alcohol, my OG was 1.070, so as long as it ferments reasonably dry...

So its a little late to be asking this question as I'm brewing the batch right now, but I'm taking my first stab at a stout: 5 lbs light DME 1 lb roasted barley 1 lb chocolate malt 1 lb crystal 80 0.5 lb steel cut oats 1oz chinook 60 min .5 oz fuggles 20 min .5 oz fuggles 5 min my...

Moreover, if this is your first brew dont worry. Give it three weeks in the bottle before chilling it and I'm sure it will turn out well.

How high was your fermentation temp? You'll likely be OK unless it was pretty high (above 80 or more or so). Its probably heavily bitter from the hops since you made an IPA. The raw wort is always a little bitter, the flavor will certainly mellow out with time.

I have experienced a very distinct flavor from brewing at high temps with nottingham. Keep it cooler and you'll have better results.

I can't see how boiling in the sun would cause any problems whatsoever. People brew outside all the time.

The sunlight can certainly lead to skunking, though only a little exposure isn't going to have much of an effect. If the sun exposure is enough to make you worried you might as well throw a towel or a cardboard box over it, its a pretty easy fix and will leave your mind at rest

It is definitely possible that the fermentation has slowed to below a bubble per minute at this point, especially with a low OG beer. Don't be concerned until you have another reading.

Is it possible you got some sort of wild yeast in there that munched everything up?