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Well that must be it. No need to post recipe or my process lol I added a little cinnamon before secondary fermentation ugh! So that was it I figured it wasn't from being unsanitary

Hello all!! This is now the second time I have brewed Christmas ale. Went to bottle today and there was mold all over the top of the beer inside my locked fermenter. The same result when I brewed it last year. I take all the best sanitary practices when cleaning, so I am boggled as to why this...

Well I did 10 pounds 2-row, 1 pound caramel 20L and 1 pound rye malt. Not that it makes a huge difference haha

Yea like you said my OG could've been much different I just went off of the statistics I was given since I forgot to get an OG :(. Even if it is done fermenting and only 5-6% abv I will be happy it tastes good!! Thanks for the help guys lesson learned always take an OG lol

I talked to my local home brew shop owner, and he said that it could be done fermenting already. But my question is why do I barely taste the alcohol when it's supposed to be around 8%? It is an ipa with 6 ounces of hops during my boil and I have 3 ounces for dry hopping.

I used 12 pounds of grain and 3 pounds of extract

It's a dark room and the room is always between 68-74 degrees. I used the safale us-05 dry yeast

Hello all! I set up my recipe using the hopville beer calculus feature and it said that I would have a starting gravity of 1.090 and a final gravity of 1.023. My forgetfulness forgot to take my starting gravity, but there is little to no bubbles in my fermenter after just 3 days. Just took a...