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went ahead and bottled it later that same night... took a reading and it was at 1.013 or 1.014 correcting for temp. the sheet said that it should be more like 1.011 for FG... is this normal? it's probably worth mentioning also that we added that abv boost option... so i don't know if/how that...

So my girlfriend's boddington's pub ale clone from ahs has been in primary for 29 days and I was preparing it for bottling tonight finally, and a while after moving it to the counter in the kitchen, I caught something out of the corner of my eye... bubbling. I timed it and it's about one per...

Thanks for all of the replies. Maybe next weekend we will bottle this if time permits, but nice to know that it's at least not a cardinal sin or anything. And re: the syranwrap on the top was just during the actual transfer process so I wouldn't breath in contaminants or something. It has a...

Shook the carboy? No... Just transferred it slow and carefully, didn't think I was supposed to shake it at all. And as for how much yeast was transferred I'm not sure... I thought that bottom layer of yeast was supposed to stay in the primary

You're sure that much o2 is okay? Just seems counter to everything over heard so far about keeping o2 out

Got a pic of it

Sweet... Though it already tastes so damn good after only two weeks with no carbonation. Would leaving it in secondary for a week and bottling be okay? Then we can sample as it conditions? Just want to do what's best

Wow really? Seems like so much yeast is left behind on the bottom of the primary bucket... Tasted it tonight and its yummy if a tiny bit bitter... So if it's just safer to bottle I can do that...

As in lots..? Like five inches maybe... Is this going to kill my Belgium trippel? It was in primary about two weeks... Is this the worst thing I could do and I should just bottle at this point? Or its not that bad?

so my gf wanted us to try a batch of boddington's pub ale clone from AHS. we don't have a keg though... this will just be primed like normal and bottled... is that going to be an issue? and should we still bottle condition this... if so, is it okay at 74+ F? i'm beginning to wonder if i...

Won't 80f be a bit on the warm side? I just bought an ahb summer saison kit and live in hot Dallas so was looking for something friendly to higher temps also but I was thinking maybe max of 75f? What do other people think?

Is there much of a negative impact of fluctuating temps when fermenting? Just wondering if it's a huge deal, or if it's a bigger deal just for the first, etc. And I asked AHB about whether I should leave it in the primary or rack it to a secondary.. And the response was that there wasn't any...

awesome... i appreciate all of the advice here. i guess we will just tough it out and leave it in the primary a few weeks (or a couple in the primary and the rest in the secondary maybe?)... and how long do I need to be doing the ice addition around the bucket? Is that something I need to be...

oh, wow.... 3-4 weeks and no secondary? i'm fine with that if that's what's best for it... i'll just keep water in the rubbermaid container then and keep the towels on it. oh and also forgot to mention we added their "alcohol boost" as well... so not sure what effect if any that might have.

So this is my second brew... my first was a Cooper's Lager that I didn't realize really needed to be fermented quite cold, as my LHB store included it with the kit and told me I was good to go. Well, that batch has been bottle conditioning for about 8 days now; I tried one, and it tastes either...