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3787 is notorious for starting fast and causing blow off, then slowing down and chugging along slowly for quite a while. It needs to be warmed up to 75-80 Fahrenheit to finish out, too, or else you will have bottle bombs or over carbonation in the keg. I usually expect a 4-6 week primary...

5 gallon paint strainer bags from painting supply or hardware stores work great for BIAB and would work just fine in this application too.

I save it to use for future starters, but you can also use it to prime for carbonation and use in cooking.

Sounds like an infection. I don't think anyone has mentioned bottling bucket or bottling hardware. Spigots in bottling buckets need to be taken apart to be sanitized effectively, and you might consider either changing all bottling gear or seriously bombing it with bleach and/or another...

Gotta worry about the preservatives effecting yeast health as well.

Keep reading the thread. You can also just cook the rice in a rice cooker and end up with good rice wine with much less work. You'll see more posts of mine that advocate simplicity. My current process- cook 8 rice cooker cups of rice without rinsing in rice cooker with appropriate amount of...

Could you post the complete recipe including mash temperatures, yeast, fermentation temperature and schedule, and any water treatments, if any were used? Subjectively, a lot of homebrew recipes have large amounts of crystal and flaked malts that don't ferment completely, a mash temperature that...

Yes, safe to drink. This is also proof that extended periods in primary are not likely to ruin a beer.

This would work, there is a Scottish ale recipe out there that uses this procedure.

^Or, bad measurements of volume.

Not sure if you know, but I believe port wine is produced by adding brandy to fermenting wine before it has completely fermented out the sugars in the grape must. This adds alcohol but leaves a sweet wine due to the unfermented sugars from the original yeast dying or becoming unable to ferment...

Are you, by chance, using a refractometer to measure the gravity?

I have never had a batch sour, in over 2 dozen. Clean your equipment as with brewing beer, keep sealed up but not airtight without an airlock or with one, use Shanghai style yeast balls, and you shouldn't have any problems.

Try another batch and wait 6 weeks with the yeast balls instead and compare the outcomes. It ends sweet, but 3 weeks is generally too early for fermentation to have finished. You will also have carbonated wine if you seal it up after just 3 weeks unless you pasteurize it.

Enjoy the rest of your visit.

Well, ciders finish below 1.000 so there is the capability to finish that low. Beer, maybe not. Headaches, though, are unrelated to final gravity and are more related to poor control of fermentation and production of fusel alcohols.

Lager yeast does act slower than ale yeast. Give it time, it has it's own timeline. Higher gravity beers will also take longer. Did you use a starter? Did you oxygenate? Also, how were you checking the gravity? Did you use a refractometer by chance?

Count me in.

I do 4-5 gallon batches on an electric stove with no issues. Boil can be slow unless you make some allowances. Some ideas: -Buy a replacement burner with more coils, which will have a higher wattage and develop greater heat. -Use the heat stick as mentioned previously. -Make smaller batches, or...

I'd use it for a wheatwine or saison.