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I may drop the cinnamon or use just a little bit in the secondary. Your right, it was busy. If I halved the crystal and maybe added some roasted barley would that help unsweeten it?

Extract Cranberry orange cinnamon stout OG : 1.065 FG : 1.015 Target abv : 6.5 Ibu : 32.6 Steep at 70 degrees celcius for 30 mins: - 1.5 pounds crystal 120 - 1 pound chocolate malt - .5 pound black barley Add to boil kettle Bring to boil and add 9.5 pounds of pale liquid extract and 2oz of...

Just bumped up the temperature by putting it in a spare room that's small with a room heater. The air lock went from nothing to bubbling pretty quickly. I know air locks mean nothing. But is this a good sign?

My other question is this. If I call it done and settle for the 1.03 fg. Besides having a lower abv. At about 4.5%. Will there be any other effects to the beer? Taste?

Yes I have had a bad batch due to transferring too soon. The brew shops instructions say transfer after 4-5 days. And I now know I need to wait and follow the fg readings. I used a hydrometer with a cylinder. Under pitched the yeast meaning?

Yes that sounds right. Currently sitting at 1.030

The temp has been at 65 degrees the whole time. I'll try bumping it up. Could it be it just needs more time? I guess the only way to know if it's stuck is to measure gravity a few days in a row?

The fermentation temp has been at 65 degrees since day 1. I'll try increasing the temp. I've read that a lot of people just primary for 2 weeks because some styles need more time in general. Is this true and could it be possible in my situation?

Hey all, I did my 3rd batch the last week ago today. After the week I took a FG reading. It is supposed to be 1.015. The reading was 1.030. My question is, will more time in the primary be the solution? Here is the recipe and what I did. .45kg crystal 30 .23kg crystal 120 .23kg victory malt...