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Wow...i got very off topic lol

Is it a sour apple kind of taste? You just need to let it sit and mature for a few weeks.

Its basically an enzyme that turns starch into a more usable sugar. Like yeast turning sugar into alcohol (and CO2).

Actually this might be better http://science.marshall.edu/murraye/alpha_amylase.htm

Does this help? http://en.wikipedia.org/wiki/Alpha-Amylase

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Just threw my hydrometer in, ran some numbers, its at 3.17% abv right now. Hydrometer is a bit sticky too, looks like it has a little fermenting to do before I can start bottling.

And another concern is that if I bottle it now, it may overcarbonate its self and become beer bombs upon opening XD

Thats exactly what I keep telling my dad, but appearantly primary+secondary should only be a week long

I was using a blue plastic container, I could see a ring above the wort. (Where the yeast has risisen to, then fell back down) Also, I could not see any bubbles, soassumed it was done fermenting,

Hey guys I currently have an IPA in secondary right now, which was brewed two weeks ago. It has been in secondary for about a week now, and was in primary for 3 days. Do you think its done fermenting? Its expected abv is 5% also, I have seen someone elses thread with a similar problem, so I am...

I've been thinking of getting one of those, but they're a little pricy. :(