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Could be right yooperbrew...wweather has been crazy here the past week...HOT then cold thne low pressure storms then high pressure sunny! What's a beer to think? Right?

Recipe said final around 1.010-1.014 so I think I'm there. I changed it a bit with an extra 1/2 lb of Amber Malt looking for a little more oomph! It just looks finished until I touch it! I'm anxious to get it bottled! FG hasn't chnaged in the last there days

I've had an English IPA in the fermenter for three weeks now. Starting OG at 1.060. The airlock stopped any action a week ago but when I took a reading ( 1.015 ), it started up again so I left it alone. Yesterday the water in the airlock actually showed a slight vacuum. Today I took another...

I did move it a bit. Good advice all around as it is two days alter and still churning away! Here is the recipe a local Do it Yourself store and I came up with: 6lb. Light Dried Malt 1 lb. Sparkling Amber Malt 3/4 lb Crystal Malt 120 1/2 lb. Carapils Malt 20 L 2 oz. Northern Brewer (Bittering)...

I've had what I hope to be a great IPA in the fermenter for almost two weeks. The airlock water was almost level and activity stopped for about a day. I took a G reading and resealed the bucket. Later that day it started to bubble up again and is still going today as strong as a couple days...

I am waiting for my bottled porter (made form a similar kit) to mature. Mine is three weeks in the bottle and I treid one week with same results as yours....good flavor however but no head and very low carb. Tried one this week and same result but flavors are better. I get a rush of CO2 but it...

Mine is bubbling away just fine even after only about 8 hours. Actually, my first batch I used a dry yeast that took overnight to start cooking! I was surprised at the speed of activity using this yeast!! Good luck!

Guess I will be a NooB for awhile...I'm only on number 5!!!! Wow!

I just used a Wyeast slap pack for the first time but mine only had one packet in it. Mine was a Wyeast 1272 I used in an IPA just in the fermenter! Are they that different?

Right!.....that and the grain sock mass. My first time with real grains and hop additions. What a difference in aromas and technique! I'm psyched!! Thanks

Funny...I thought 21 qts was a bit over 5 gallons....but I still had to add a gallon of water to get it to 5 gallon mark in my fermenter. Hmmmm....maybe I'm making more than I thought each batch! OG was 1.060 anyway so I am looking forward to a fairly strong brew eh?

I will take your advice and reduce bittering hops. Looking for more hoppy flavor than bitterness. Can't wait to try this one!

What advantage does a full boil ( I found a pot large enough to handle 5 gallons plus ) have over a smaller amount. I am doing an English IPA recipe that calls for a 1 1/2 gallon steep and boil but want to do the whole batch Anything I have to change in the recipe?

Almost finished with my first porter brew using a kit....turning out great! I had a Rogue Mocha Porter the other night that was so good I want to duplicate it. Anyone have a good mocha porter recipe I can try next? The Rogue website actually tells you what's in it but that's all.

I can't imagine ever getting to this level! Ready to drink my first brew and not sure what I just read above! Wow!

Does anyone have a Spaten Oktoberfest clone recipe? I'd like to try it for my next batch. I have my first porter ( and first HB attempt ) almost ready to enjoy! Exciting!

Thanks for the tips....I have patience and will wait until it is REALLY ready! I did have the temps around 67 degrees. Will increasing to 70-72 hurt it?

I just opened my first bottle after three weeks form a porter kit. Followed directions exactly but the beer has no head and, although tastes great, very little carbonation. The bottle opened with a sharp escape of CO2 so I thought the best! I primed each bottle with 1/2 teaspoon of corn sugar...