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Okay, so I'm in the process of brewing my first Kolsch. Tasted fantastic after fermentation. Racked to a glass carboy and placed it in my fridge, where it has been sitting for about two months at 42 degrees. I have a couple of questions: 1) Has it conditioned long enough? 2) Do I need to let it...

I'm making a British IPA. It's been in the fermenter for about 16 days now. Took a gravity reading, and the reading was 1.020, obviously higher than I wanted it to be. Used 8.8 lbs of Pilsen light malt extract. I've gotten some advice to warm the beer up and give it a nice swirling to wake up...

It'll be even better if I can dry it out just a little bit. Of course, a British IPA is a little more on the maltier side.

Thanks for the advice. Have the fermenter in the guest bathroom (warmest room in the house!). Temp is around 72. Yesterday, I gave a fermenter a swirl or two. How often should I do that? Once a day? Several times? I have seen some activity in the airlock.

Is the higher FG necessarily bad? The sample I had tasted pretty good, and I expect it will taste pretty darn good after some dry hopping and a few weeks of conditioning.

Would there be any harm is I stirred it up a bit with a sanitized stirrer, raised the temp of the fermentation, and let it go a couple more weeks?

.078

Currently sitting at 68. It's consistently been between 66-68 during the 16-days it's been in the fermenter.

LL, I tasted the sample I took today. It tasted okay, actually pretty good. So is the final gravity really a problem here?

Original gravity was around .077 (I forgot to write it down, but I remember it being around there). Fermentation temps were 66-68. There was one night during a cold snap (the second night, I believe) where the temp went down close to 62, but other than that, it's been at 66-68 the whole time...

I am currently brewing a british IPA from extract. I used 8.8 pounds of pilsen malt extract along with some steeping grains (12 oz. crystal 60, 2 oz. roasted barley, and 2 oz. smoked malt) and used White Labs British Ale Yeast. I created a yeast starter about two days before brewing day. Action...

I am currently brewing a british IPA from extract. I used 8.8 pounds of pilsen malt extract along with some steeping grains (12 oz. crystal 60, 2 oz. roasted barley, and 2 oz. smoked malt) and used White Labs British Ale Yeast. I created a yeast starter about two days before brewing day. Action...

I am currently brewing a british IPA from extract. I used 8.8 pounds of pilsen malt extract along with some steeping grains (12 oz. crystal 60, 2 oz. roasted barley, and 2 oz. smoked malt) and used White Labs British Ale Yeast. I created a yeast starter about two days before brewing day. Action...

Thanks. I figured as such. Just needed the reassurance, I guess!

Yep!

So last night I get set to bottle a tasty SN Celebration Ale clone I've been brewing. As I'm siphoning the beer from my dry hopping carboy into the bottling bucket, I noticed that I'd forgotten to add my priming sugar. I quickly added it to the bucket. I not yet siphoned half the contents from...