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Thank you, both, for the info.

I (and a couple of friends) recently did a dry-hopping experiment to see what hops might go with ginger beer. After primary fermentation, we split the beer into seven different 1L canning jars. We added a single hop (0.25 oz) to each of the jars. After 12 days we got together to taste the beer...

Yeah, good advice. I think I'm just going to let it sit for a couple of weeks before checking. No rush considering it will be aging for a bit on oak and vanilla beans, and probably then some. I'll hold off on a gravity reading for now.

After approximately 24 hours, I noticed the first bubbles coming from the blow-off tube. I was cautiously optimistic until the bubbles continued and at a slightly faster rate. It does not look like the activity is anything crazy, but it is the following day and it is still going. This is a...

Thank you for the feedback. It may not be done, but there are probably only few more points the yeast can chew through without the help of enzymes to break the sugars down further. I started the batch 3.5 weeks ago. I know it isn't a long time to be waiting for an imperial stout, however, it...

Update: I continued with the sugar addition that I planned from the start. gravity at this point: 1.050 day 1 (starting from first sugar addition): 0.75 lbs golden light dme day 2: 0.75 lbs golden light dme day 3: 1 lb dextrose day 4: 1 lb dextrose day 6: 1 lb dextrose day...

Things are starting to make sense. I brewed an imperial stout a couple of years ago based on the same recipe. It ended around 1.035, but my estimation was that it would be in the mid-twenties. I figured that the yeast crapped out. But the beer was not overly sweet. Perhaps in that case there...

Well, after about 1.5 hours there already seems to be activity. :ban: So interesting.

Do you think the 12 oz of DME was a bad choice? I went for that instead of simple sugar. Think it'll have the same effect if the yeast are still hungry?

I appreciate the suggestions. These are definitely things for me to consider. :)

It's been 13 days. I'm not going to be bottling anytime soon. I was set on these sugar additions and that is what I've been considering. I don't know if it is stuck, if the yeast are just super slow, or if there is somehow a lot of non-fermentables. I just added 12 oz of DME to see what happens...

I have had the temp around 70 F. Well, I'm gonna add about 12 oz of dried malt extract to see what happens. I probably should have just used dextrose, but if this works I don't want to use only dextrose and have it too dry. My logic might be off, but I wanted to do 2 lbs DME and then 2 lbs...

Is there anyway the specialty grains are the cause of it? I can't imagine there being 1.050 worth of non-fermentables. Since I have so much yeast in there at this point, I might do what I had planned and add the sugar additions to the fermentor. I wanted to add 4 lbs of it.

I am going to keg it. Especially considering I don't know what will happen to the priming sugar...if it will be converted or not.

I would still like to make the sugar additions, but I don't know if this is too risky. In a way, there might be some answers in doing that. If it eats up those sugars, then whatever is in there right now is non-fermentable. But I would also hate to throw out this batch if adding sugar just makes...

I checked a second hydrometer. Also at 1.050. Here is the grain bill for a 6.25 gal batch. I didn't add the sugar and dried malt extract in the recipe. That I was saving for the fermentation additions. I did add some add the end of boil to get up to 1.100, since I was a little off target.

I'm really at a loss here. I wanted to brew a big imperial stout. I did an all-grain batch with an OG of 1.100. My intent was to feed it a little bit of sugar at a time toward the end of fermentation to get a running OG of close to 1.130. I'm sure I under-pitched with only two packs of San Diego...

I have a CF10 (14 gal nominal) conical fermentor. I got the chilling coil that sits inside. Originally, I wanted to have a keg inside my small fridge and have the tubes go through the fridge water and into the keg, where the water would always be kept cold. There are now two reasons why I...

I found a pressure cooker on ebay that is 6qt for 25 bucks, free shipping. working pressure is 80 kpa or just over 11 psi. think this will be fine?

Thank you so much for the detailed write-up. I did not know about the pressure canners, so that is very helpful. It's interested that for most pressure cookers, devices that are based on a build up of pressure, the expected pressure inside the vessel is not listed. I have found this information...