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Thank you for clarifying what I was trying to get at. It all depends on your time frame here.

Wait another 2 weeks and see how it tastes. 2 weeks sometimes isn't enough time for bottle conditioning. When I do bottle, I usually wait a month and always have great results.

At this point I would just let it go and chalk it up to a learning experience. If the yeast went dormant your are probably going to get a high carbonated beer because of the residual sugar left over when it becomes active for priming. If they didn't and you just had a lot of un-fermentable...

I was kind of thinking the same thing, pretty much back sweeten it. I think I'll start off by adding an orange slice, to the pint, first to see what happens and then go from there. I just don't want to have to dump the whole batch.

Hey Boss, I know your a beginner and probably anxious to to get your beer bottled. I've been there too. I usually leave everything in my primary, undisturbed, for 3 weeks. By then the fermentation is almost certainly done and that is when I do my FG hydrometer reading. The yeast will also go...

It is Definitely your mash temp. I guarantee you don't have to look any further. 175 is way to high!

I wouldn't do extended aging with that much head space. chances are the CO2 will leak out of the bucket and oxidation will take place.

Hey everyone, So I just kegged my White IPA and took a sample to check FG. I decided to give it a taste and it was SUPER bitter. I know what the culprit, I threw some orange and grapefruit zest in the fermentor once the primary was done and I'm guessing it was the grapefruit zest. Hopefully...

Everything this man said is right on the money. This is why I always do a starter the day before. The extra equipment, flask and stir plate, is well worth the money in my opinion.

I am a big fan of leaving everything in the primary for 3 weeks. The fermentation is almost certainly done by then and everything is nice and cleaned up for you by your good friend, the yeast. Patience is a virtue in this game.

I would knock the carapils down to 5%. at 8.7% you might get some sweetness from it. The hops schedule is a little heavy for a pale ale but I love hops so "F" it! GO FOR IT!!!

Yeah... Screw buying bottles! Just start buying beers that use pry off caps and brown bottles and reuse them. you can get the labels off by soaking them in some water and oxyclean for a few hours. you can even try going down to your local bar and asking the bartender to hold onto some bottles...

I just brewed a chocolate stout that sat on bourbon and french oak for a little over a month. It came in around 8%. I kegged and force carbed it then let it condition for a about a week. This beer is out of this world. every week it gets a little better. I bottled up a six pack, before I racked...

This is my first round at kegging rather than bottling. I built a kegorator and decided to force carb yesterday. Today I purged the high level o pressure out of the keg and set it down to about 10 psi. The beer is obviously cloudy so I'm gonna let it sit a little to settle. My question is...

As long as it is still fermenting there will be a nice blanket of CO2 on top of it so you should be good to go. Just fix it ASAP.

Yeah, like I said hopefully the PBW does the trick. I have the same setup as you with the rubbermaid cooler. I know its a pain in the ass to clean but try taking the whole thing apart and soaking the fittings, false bottom and tubing in the PBW and hot water. Then put it back together with some...

I think its a pretty safe assumption to say its probably your new rig where the problem lies. What kind of Mash tun are you using? A cooler? A stainless steal pot? is it the same brand as your old rig? Are you using all stainless steel fittings on it? Try taking it apart and soaking it in some...

Thank you for the advice fellas! The beer is probably gonna come out around 7-8% abv so I will def cut back on the bourbon just to be safe and just take samples from the secondary as well. I like your style boys, thanks for helping me out! Cheers

I decided I'm going to brew an all grain bourbon oak aged chocolate stout and wanted to get some opinions on my aging schedule from some of you seasoned vets. here is what Im thinking. 3 weeks in primary 4 weeks in secondary, racked on top of 2 oz of medium oak cubes soaked in 24 oz of...

you should add it 12 hours after sanitizing your must with potassium metabisulfite or campden tablets. this is, of course, if you are using fresh pressed cider. then let it sit another 12 hours or so. I prefer to sulfite and add the pectic enzyme in a 7 gallon bucket, then transfer it to the...