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FYI...FG was 1.020 and stuck there after 3 weeks in secondary.

Well is kegged in a corny. Mix of lme, specialty grains, and 1oz bitter ing hops form60 minutes, 1 oz aroma hops last 5 minutes. It's was my second batch of beer, before I knew about attenuation and yeast starters for higher gravity beers. Just pitched rehydrated Bavarian yeast packet into it...

Beginners mistake...I forced carbonated my dark wheat beer without tasting it. It's too sweet and I hate it. Figure i didn't have right attenuation. Anyone ever take a carbonated beer and return it too carboy for another round of fermentation

Beginners mistake...I forced carbonated my dark wheat beer without tasting it. It's too sweet and I hate it. Figure i didn't have right attenuation. Anyone ever take a carbonated beer and return it too carboy for another round of fermentation?

I like the spicy orange smell being produced. Think the key is managing first 72 hour fermentation temp under 72 with this yeast and beer. Fermentation is still on a terror at 48 hours....gave it a little swirl this morning as it started to slow. It picked the activity up immediately.

Brewed a Belgium wittier. Did my first yeast starter with wlp400. It fermented like crazy and was still going after 45 hours, so I pitched the entire 1 liter starter into my wit at 70F yesterday. Lag time was only 7hours and man is it turbulent inside the carboy! Orange peels are flying all over...

It's going! Nothing like waking up to a nice fermentation.

Just brewed a dunkle weizen with bavarian dry yeast packet that i rehydrated for 15 minutes. Its been 6 hours and no activity at 72f fermentaion temp. How long before i need to think about adding anothe round of yeast?