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Yes

Yeah, just leave it alone for at least another 10 days.

Yep

I think most kits are designed for 5 gallons or 20L. You can calibrate your hydrometer by putting it in distilled water and it should read 1.00. But to adjust for temp you can use a hydrometer correction calculator. Just google it. Most hydrometers are calibrated at 60F.

If I build a cellar I'll use an air conditioner to control the temp.

Your ferment is probably done. 19C won't hurt your yeast, it might cause problems with flavor though. If you made 23l instead of 20l, then that would effect your abv because your wort is too thin. Adjust your gravity reading for temp like mux said and see what you get. Your FG maybe so high...

Thanks for the replies. I wish I had time to monitor the temps in both rooms but my wife wants to use one so I have to pick now. I think I'll use sw room because the sun shining on the wall of the nw room like Golddiggie said. Maybe if I'm lucky, I can build a walk in cooler. Thanks again.

I am moving into a new house with a walkout basement on the north side. I have two rooms to choose from to use to cellar beer: the sw corner with dirt against two sides or the nw corner with dirt against the west wall and the north wall exposed to the elements. Which would be a better room to...

You'll have the last laugh when you send them off to "das coola"

I really think your best bet for saving it would be to make another beer and blend it. You could add some hop tea to cover up the mapley taste but it might even make it worse.

I would say its from the maple syrup and extract you added. I think you want to use a light hand when adding stuff like that. My opinion about beers with adjuncts like fruit and syrup is I want to taste the beer first and have just a lingering note of the adjunct. Your differing FG are probably...

After 2 weeks, your fermentation should be done. I would go ahead and let the beer rise to room temp while you are gone and bottle when you get back. Autolysis doesn't become an issue unless you leave your beer on the yeast for months. I raise the temp after about 4 days of fermentation to keep...

Dude, turn the heat down. You want your boil off rate to be between 12-15% per hour. You just need a rolling boil not one that jumps out of the pot.

Words to brew by.

You can and you will make good beer, but the best way is to do a full boil of 5 gallons. The more condensed the boil, the less hop oils will dissolve and your beer will come out darker. This is what I would do: boil as much as you can with about a 1/4 of your extract and follow your normal hop...

You also have to cool the wort quickly or seal it in something airtight before it cools.

It would have been nice if the bartender would have explained to her the beer is not warm, is a cellar temp. Thanks for perpetuating the myth.

Your probably right, but I think you still get some tannins from boiling the grains.

Mashing grains is all about the enzymes.

Colder is better, but a steady temp is the most important thing. If I had the choice between a steady 70*f or temp swings between 33*f and 45*f, I'd take the 70*f.