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In! Thanks guys.

Good to see you figured out your problem, what is your fg now?

Yea I'd agree. At this point going by your calculated numbers will likely be more accurate. On the plus side, extract will be significantly more accurate since you won't have to deal with efficiency.

All grain, extract, kit? Also what did you pitch? An active starter, some dry yeast?

Many people do naturally carb in kegs, think of it as one giant bottle and add the appropriate amount if priming sugar. Takes time for the yeast to do their thing and leaves sediment at the bottom.

IN! Thanks!

No king, sorry!

Have several 12oz of fresh pseudosue packaged on 5-27. Number one on my list is heady since I have yet to have it, but I enjoy the hoppier side of things for the most part. Would probably prefer a smaller trade but am open to a bigger one (include some locals for locals). I'll get pics up...

How do you get from FV to packaging? Assuming a racking cane or auto siphon have you cleaned all parts? Since they are plastic imperfections in the molding/extrusion can harbor an infection. A bleach soak or replacement may be in order. I'd probably also replace any tubing on the cold side of...

2063, broke coming off the moving truck, auto siphon grabbed the handle and threw the hydrometer out of the bucket.

If you like ipas I'd get cigar city jai alai, can't go wrong. Which styles do you prefer? Might be helpful to throw the link on this thread for the delivery service so people have an idea of what is available.

Pic didn't work for me, but I'd try a long soak in an oxygen based cleaner like oxyclean.

I have added lactose after my gravity was stable since it will add points to the reading. As for the oaking and the like, it depends on how much of the character you want. I've heard of people sampling several times to get the correct amount of oak.

May not be as complex or satisfying if let go to dry (it might be, never personally tried it), but I have been using Sams club 100% AJ. My cider recipe if you care to read: I ferment with notty for 3-4 weeks and add homemade caramel and AJ concentrate. Pasteurize when carbed. It pleases most...

Milk stout vs dry? Same recipe, just add lactose. Oak one with bourbon soaked chips? Maybe if you want to go crazy and try something like Cigar City's Hunahpus stout and age it on cacao beans, vinalla beans, ancho chilis, pasilla chillis, and cinnamon.

Ferm temp?

Sour beers. Some use lacto, brett, pedio, or blends for a different flavor. All have their own flavor qualities, but none look too appealing during fermentation.

Nice fix!

I brew in a 8 gallon turkey pot on an electric stove in an apartment and I have to keep my boil size at about 5 gallons to maintain boil so I've gone down to 4 gallon batches. I seem to get about 82-85% BIAB though, the first couple batches I failed to compensate for the increase and ended up...