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So on 3/14 I brewed a Belgian Wit with an OG of 1052, and it is still showing signs of active fermentation, I tested the G today and its 1028, any thoughts as to why its going so slow. Temp has been right around 67F

Wouldn't take much work. http://eugene.craigslist.org/bfs/1643050244.html

Is it acceptable to give them a quick whip in the food processor instead of crushing by hand.:mug:

I was thinking of just adding them right into the secondary, they came from a local commercial grower so I feel pretty same that they are clean, I hope..

I have a base for a fruit beer in primary and I am going to add 4lbs of marionberry to the secondary. Do I need to steep them or can I thaw them out and throw them right in?

For conditioning in the Keg Do I need to pressurize the keg? Do I keep the keep the keg in my fermenting room (AKA Spare Bedroom)? Is it any different than conditioning in a carboy? I have more of them than kegs. Increase my knowledge people.

Check it out http://salem.craigslist.org/bfs/1615985881.html

Emtpy corny keg ~9lbs Gross corny weight 35lbs =26lbs of beer=3.25gal Should be enough to last until my ESB is ready

Awesome guys thanks for the info. Anyone know how much a empty corny weighs?

Are there any issues that would occur with bleeding the pressure off my corny and opening the lid to check how much is left:tank:

Brewing Red Tide ESB and oh what a wonderfull day, except for the minor boil over.

To all you Total Domination IPA fans, I just saw that Costco in Salem is carrying and 12 pack of 22oz bottles. Also I saw a case of Rogue Mocha Porter.

Just kegged my first beer. Hooksetter is in and chillin. Beats bottling

Engineer/Paramedic 2 days on 4 days off gives me a lot of time to brew

You have to stop at Block15 in Corvallis, Or. They only sell there own beer. Last time I was in they had a Belgian cherry quad that was amazing

Thanks for the info

I have a Honey Cream Ale that was brewed on 1/6 and is still fermenting at a somewhat decent rate. 1022 on 1/19 and 1020 today. I messed up and took my OG before I topped up the fermenter to 5 gallons so I know 1080 is not correct. I have yet to have a brew that took this long to finish...

I guess I should check the gravity then

Thanks BW, I think we are looking at a stuck fermentation. So the dry hopping is done afer fermentation is complete then?

I just racked my IPA to a secondary fermenter and added hops and now if appears as though fermentation has stopped is this normal or has it just slowed way down? It was in the promary fermenter for 6 days.