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Good point. My reading on my last mild came in it 1.018 og. Then I realized I hadn't stirred in my topoff water. All was well once that was taken care of.

If the starting gravity you have is what your recipe says it should be, you have done your part. Order a higher alcohol variety kit next time.

How can you tell if it is food grade at Lowes?

Tremendous resource, Sir :rockin:

Before the use of modern equipment, ingredients and sanitizers, what methods were used by brewers in the early days to brew a consistent and good product? What equipment, procedures and ingredients were used and in what way would their methods have differed from ours? Anyone here still do it...

MY fat tire ale clone fermented at 73-75 in my pantry. It came out fine. Better than the store-bought in all sincerity.

You're doomed... No. Seriously, the odds are it's fine.

Mine stays in my pantry in the low 70's. Seems to work okay. But then, I am not a big beer drinker.

Flourescent or incandescent?

I find IPA too bitter. Hate it.

So...what happened in the end?

That has worked fine for me. The city water is presumably somewhat sanitized by the processing it endures.

I do almost the same thing. I put the cold water into my fermenter and pour the wort in on top. I get the same outcome.

You are correct. My honest mistake.

If you just brewed it "the other day" what are you doing bottling it already? This isn't like making iced tea. You are scaring me.

So, how far off was your starting gravity?

My local home brew store suggested the stick on the exterior type used on aquariums. That works for me so far.

...and all seems well. There was a nice "Fat tire" smell to my fat tire clone. It tastes fine too right out of the bottling bucket. It is not the challenge some make it out to be to bottle and cap two cases of bottles. I have put the primed/filled bottles in cases and back out of the light...

Ten days is a pretty long ferment. The yeast is probably done. Take a specific gravity reading to see. If the yeast is done and final gravity is reached and holds for a few days any other time in the fermenter is just aging. Bottle when you see fit after final gravity or hen the recipe tells...

Wouldn't the heavier co2 be inclined to stay down in the bucket where it blankets the beer?