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Definitely give it some more time to condition. 2.5 weeks isn't long enough at all. I like to give my beers about 4 weeks minimum and even then they sometimes need longer.

If you are using a bucket, as your fermentor, sometimes the CO2 can seep out of the lid. especially if there isn't a rubber gasket sealing the lid. I have had it look like the fermentation was very weak because of this but it was still going on. In your case fermentation is definitely happening...

What style beer is it supposed to be?

1. Don't bother buying any books. All of the information you need is on the internet via youtube and especially this forum. 2. If you have the funds, go right into kegging, but learn up first. It will definitely cut back on your time specially if you are force carbing. but like RM-MN said, If...

if you are going to keg you could always dose the keg with some potassium sorbate (stabalizer). This will stop any re-fermentation after you back sweeten. you will have to force carb the keg with a CO2 tank though. otherwise it will be still.

Do yourself a favor and record exactly how much heat loss you had so you can calibrate your mash tun for next time. For your first couple AG brews there is gonna be some trial and error. The best thing you can do is experiment and take good notes.

Just leave it in the primary for 3-4 weeks and you will be all good. I, Personally, don't move anything into a secondary fermentor unless I am adding additional flavors after the PF is done. My beer comes out with great clarity and I don't have more to clean up. Cheers

I always like to do a double batch sparge. This seems to help a lot with efficiency, especially on higher gravity recipes, and bump up your sparge temp to 168. I think the combo of the two will get you higher efficiency. I usually hit in the mid 80's. And def check your hydrometer for...

Yeah that seems about right. Thanks for the info. Cheers!

Hey everyone, I was able to get my hands on some late harvest unpasteurized cider this year so I decided have a go at my first batch of hard cider. I bumped up the gravity by adding about 4 lbs of dark brown sugar for the 5 gallon batch. it came in around 1.085 and I used WL 775 cider yeast. It...

Great!!! Thanks everyone.

If I use the extract when do you think a good time to add it would be?

Thanks for the tips guys. I really appreciate it!!!

Hey everyone, I'm new to the forum and semi new to home brewing so please be nice. I was thinking of brewing a #9 type of beer using a great pale ale recipe. I have had great results with this recipe and was thinking of adding some apricot purée to spice it up a little. Any thoughts?