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Thanks. I'm raising the temperture now as I type. I did not realize you are suppose to have the FG before moving it to secondary. I have not read that anywhere. From my readings, during the conditioning phase it should continue to ferment. Hope it continues some. If there is still a lot of...

Thanks. I was wondering if there was enough yeast left to continue to ferment down a little more. I was hoping it would get closer to the 1.017 mark. I will start my 3 day tests when it is about 18 days old looking to bottle at 21 days.

My Pumpkin Ale had been in Primary for 7 days so I wanted to move it to secondary to get it off the thick trub and add my spices. I took a gravity reading after moving it to the secondary and it is 1.022. My OG was 1.057 and I am expecting a FG around 1.017. Will my gravity continue to drop...

I racked to my secondary tonight and added my spices. It smells amazing. It has been a week in primary and I took a gravity reading after racking it. It is at 1.022 right now. Will there be enough yeast left to finish it?

I am fermenting a Dunkelweizen and took my first reading tonight. My OG 1.044 and my first reading after 9 days is 1.017. There were some tiny bubbles floating on top after opening the lid. I sanitized my wine thief and stole a sample and closed up the bucket again. I am new to tasting new or...

Thanks. I'll Check reading Thursday, Saturday and Sunday. Then Bottle Sunday if everthing checks out. That would be 14 Days in Primary.

My Dunkelweizen has been in primary for 9 days. It started at OG 1.044. Airlock activity may have stopped around day 5 or 6. I used Wyeast 3068 with a starter and fermentation seemed to start within 12 hours. I kept temps around 64-66F and two days ago took it out of my cool brew. Temps are...

I brewed this yesterday evening and got it in the fermenter bucket about 8 PM and this morning at 5AM it was already perking. Brew Method: Extract Style Name: Fruit Beer Boil Time: 60 min Batch Size: 6 gallons Boil Size: 6.5 gallons Efficiency: 70% STATS: Original Gravity: 1.057...

I made a 2.5 l starter friday night and it has now been 40 hours. How do I know it is ready to use? I had planned to use it this evening. It looks more cloudy then my last starter. This time I used whitelabs wlp002 where my last starter was Wyeast 3068. I would like to stick it in the fridge...

What temperture is everyone fermenting at? I'm using whitelabs wlp002. 65-68F.

I found a gallon of cider at the store in a glass gallon jug. This should talke care of most of my needs. Thanks everyone.

I had planned to make this tonight for Sunday brewing which would not allow me enough time for "ferment it , crash and decant then add another .5L wort to it" But that is good to know for the future so I can plan route when it call for that much.. I just did not think I would need that...

I need to make a starter for my Thunderstruck Pumpkin Ale. OG 1.053 6GAL Batch. Mr Malty says I need 2.52 L of starter needed which is bigger then a container I have. I will round down to: 250 g DME to 250 L water 1 English Ale (White Labs #WLP002) I only have a 2L flask and a 1L...

I was going to do the extract version this weekend. Would there be any benefit to partial or mini mash the speciality grains vs just steeping them? I was thinking about the flaked wheat and thought that should be mashed.

Since this recipe call for 6 gal batch, would this be best fermented in a 7.5 gal bucket?

Does the chest freezer produce a lot of moisture at the higher temperture which results in mold and mildew?

Last night when I got home I checked the temperture and noticed the it had dropped to 62F. I had the same amount of ice in the chamber since sunday and it has been staying 64F for last two days. I guess the beer is not producing heat like it was and it is able to now get the chamber colder. I...

Would the active fermentation be about a week or two for this style?

I am brewing a Dunkelweizen with the Wyeast 3068 with a Temperature Range: 64-75° F I pitched the yeast Sunday after chilling down to 66F. It started activity within 12 hours and has been doing well. I've been keeping in my fermenting cool brew chamber @ 64F and was wondering after the...

Awesome and Thanks for the information. That's good to know because that was what I was assuming caused it. :)