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I got a reading a little below 1.020 before I bottled so I'm guessing that's too high. Well I got 11 remaining and they are easy cap bottles would popping them open to release pressure help or just let it be as it is?

Did I bottle too soon or did I put too much beer in the bottles? I'm thinking I bottled a bit premature but I did let it ferment over 2 weeks like the recipe said. Its my first batch ever so was just wondering if anyone had some pointers so I can avoid this in the future. Good thing the bottles...

Just thought I would share a pic of my first brew. Thanks for all the feedback

This was my reading at 70-72 degrees

The sticker thermometer has been at 70-72 pretty much the whole time. Doesn't get too cold in San Diego

Stuck meaning the yeast has gone dormant? Also if bottled now would I possibly have exploding bottles? Don't want to clean up that mess.

It has been 15 days since I brewed this Belgian IPA and for 2 days now I have gotten the same gravity reading of 1.021. The recipe says a final gravity reading of 1.010-1.015 should be expected but 5 days ago I got a reading of 1.030 so it has gone down since and seeming to level out. Any...

Yes it was a Belgian. Thanks for the input

The last kit came with sugar candies to drop in wort and have dissolve. Maybe it was just that recipe.

Brewing a double ipa right now. My last recipe had sugar drops I added but this one doesn't would it be ok to add table sugar for the yeast or should I just disregard sugar for this recipe? I have 2 vials of white labs California ale yeast, 2oz galena hops 7oz crystal hops, 11# malt extract...

Does transferring to a glass carboy (secondary fermenter) improve the process any? The instructions I received advise to do that if you have the equipment. It came with the beer kit I ordered. I read it gives you clearer beer by filtering out of the primary fermenter

What's the beat way to warm it up? And is it ok to open the top to take temp?

I will warm it up. Thanks guys for all the input. I don't fully understand all the terminology yet but I'm getting there. Haha

6 lb. Pilsen liquid malt extract, 1 lb. Candi sugar, 8 oz. Cara-20, 8 oz. Acidulated malt, 2 oz. Sterling, 3 oz. Ahtanum, sugar, and yeast. The yeast was white labs Belgian saison wlp565

OK I will do that. What is a good bottling gravity reading? Also I made a noob mistake and didn't do a gravity reading before the yeast was added. Will I now not know what the ABV % is?

Carboy* sorry stupid spell check

Thanks for the replies. It did have some activity and now none. I did open it for a second and it dis have some doughy looking stuff on top. I used white labs yeast that was included in kit but did not use a starter just let it sit at room temp for 2 hours until added to wort. Shook it up and...

I recently brewed my first batch of a Belgian IPA recepie after lots of research and think it may have failed. After the boil and adding the yeast the airlock showed activity for the first 24-48 hours in the primary fermenter and since then no activity. It has been 5 days since the brew and...