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Update: down to 1.006 today. If nothing else, I'm sure I won't have the "tastes too sweet" issue of my previous brews...there will be no sugar left in there!

Unfortunately i didn't check for a stable FG, just saw it was below target and shot it over to secondary. Lesson learned. This was pellets, but a lot of them had been crushed. I initially tried to put them in a hop sock and force them down the neck of the carboy, but it was too much and I gave...

Follow up to my previous thread - to recap, my IPA was below the target FG for the recipe (target was 1.014 and I was at 1.012) so I moved it to the secondary for the 5-7 day dry hop. The next day it started bubbling again and the gravity started dropping. It's now 11 days in secondary with a...

It is the AHS mini-mash Pliney clone...I would assume it's bad form to post their recipes. SG was supposed to be 1.074, my reading was 1.062 but I assume I didn't mix the top off water well enough (3 gallon boil). Anyone have an opinion on getting this off the dry hops? I am better off just...

Will definitely check that next time, I hate that I'm overdoing the dryhop. I think I misunderstood the OG/FG numbers - my thought was that sometimes getting down to the recommended FG can be hard (stuck fermentation), but once you got there it was ready to go.

Ok it's at 1.008 and still going. At this point should I move it back to the primary to get it off of the hops? The flavor on Sunday was great, but it is starting to taste too bitter. I wish I understood why it's still fermenting...

You are correct in guessing I only took one reading :) Since it was in primary 17 days and was below target FG, I thought I was ok...well, it will be interesting to see how low she goes. This is going to be a monster hoppy beer with more days on the 7 oz of dry hops in there! I tasted the hydro...

Thanks, the scale is just what I need. In the 15 minutes I had to spare before adding, I noticed the package was 1 ounce, so it made the math easy enough ;)

I was going to bottle my Pliny clone tonight after 7 days dry hopping, and I noticed activity inside of the carboy (bubbles coming up from the bottom, stirring up the hops, a little activity in the airlock). Is it ok to bottle, or should I let it keep going? My FG target was 1.014. It was...

I have a recipe that calls for 0.5 ounce of coriander...but I don't have a scale. What's an alternative to weighing this out?

I'm going to give this one a shot this weekend...what was your steep time on the grains?

2 of the 4 had the correct starting and final gravity, so I was thinking it had to be something else.

Any common cause for this? Every brew I've made is coming out too sweet. To date I've done an IPA (the sweetness was kind of good), a Dubbel (way too sweet), a Stout and a Porter (stout is overpowering sweetness, porter is more bearable). I've had 2 hit their FG and OG, and the other 2 didn't...

That was my primary concern, dumping a potentially infected starter into 5 gallons of innocent wort :)

I was making a starter last night and dropped the unsanitized white labs cap into the mix. I wanted to keep an eye out for it being infected...but don't know what to look for. It's 12 hours in and everything looks good so far, if it got infected what would I be seeing, and how long would it take...

Oooh rochefort 8, one of my favorites. Looking forward to hearing how this extract version turns out.

My awesome SWMBO procured a bottle of Sam Adams Utopias for me. However since this is a special occasion sipper, how do you store it long term after it's been opened? Just the screw top? Recap? I'm afraid to open it until I know what to do with it after popping the top!

I ordered another primary fermenter from Midwest, and the lid does not have a rubber seal inside like me AHBS bucket. Is that normal, or do I need to go round up a lid seal at my local store? Sorry for the stupid question....but I'd rather ask now than post up in a month that latest brew was...

At one point I decided to test the glass theory by trying strong IPA's in both skinny and wide glasses, then Dubbels, then Stouts, etc. It really makes a HUGE difference in the flavor because of the aroma. A hop bomb IPA is overpowering in a Chimay glass, but awesome in a Pilsner glass...

I'm curious to find out the method, I have one lonely bottle of Westvelteren that has been cellared for the last year, would love to try and revitalize the yeast from it.