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If your final gravity is high, the yeast is not finishing the job and there are fermentable sugars left over, which would make it too sweet.

It will taste less watery with carbonation, but 1.003 is very low for an APA. I don’t know anything about that kit but mine are usually 1.10

technically not distilling if your making it from extract, but I agree if you’re not selling it, I don’t think the police are coming for you.

sorry, I don’t know how to attach a link but read the brulosophy article. Your advantage is that the yeast have been going at it for a week so you have some carbonation to start with.

If it taste good, give it a shot. It won’t overcarb. If you cool it down and set the regulator to 10-12 psi, that’s where it’s going to go. That still takes about 7-10 days though. You can burst carb at 30 psi and shake rock/ roll the keg if you want to carb it quickly. I’ve always just waited...

I never tried this but I think once you put the priming sugar in the keg. You should let it finish. If you cool down and force carb, the yeast will stop and you could have a overly sweet beer from the sugar addition

80 is hot for pitching yeast. I would try mid to high 60’s on the next batch. Congratulations on your new hobby/obsession.

Try entering a couple of bottles in a competition. You can find a schedule at Bjcp.org. I have entered a few beers that I knew were probably not going to win. You will still get good feedback from an experienced judge that can taste your beer.

Also, the biggest mistake new brewers make is messing with the fermenter after the yeast are pitched. They worry about fermentation and constantly open the bucket to see how things are going. When the wort cools to the high 60’s, add oxygen, put the yeast in and leave it alone. Pay no attention...

With wort chilling, the faster the better. No such thing as too fast. Higher ABV beers are harder to make, especially if your not making yeast starters, start with a 5% ABV. Steeping grains longer will not get more fermentable sugars out of them. A longer boil will increase ABV slightly but you...

5 specialty Malts is a lot for one beer. I like to combine a couple of base malts and one or two of the specialty grains if you want complexity. I’m not saying it’s not going to be good. I just think if you brew this version, then brew it again taking out one or two specialty malts, your going...

I’m sure you’re right you shouldn’t have to buy anything. Just supply the recipe and hang out and brew. they can’t pay you they may give you some beer or maybe lunch. I did it once and it was awesome

I can fit one carboy in my fermentation fridge. I switched to fermenting in corny kegs. I can fit two in there so now I can make 8 gallon for very close to the same as it cost me to make 5. It also allows me to do closed transfers to reduce oxidation.

I think the biggest thing is temperature controlled Fermentation. Your basement may be 68 but the fermentation is going to happen in the high 70’s and you can taste the difference

I made Jamils chocolate hazelnut porter with 8 oz of Hershey’s unsweetened, coco powder . You add it at the end of the boil. At this point, you could boil a 1/2 gallon of water, toss in the coco powder, cool it down and add it to the keg. Never tried it that way though. It will lower your ABV a...

If you need to add more yeast, make another starter and pitch it at high Krauson . If you pitch yeast that is not currently active, there is not enough sugar and too much alcohol for them to get going. Active yeast will finish the job. I agree that you should wait a bit and check gravity again...

I’m not sure about the “Light “ part, but it looks like if you dropped the ABV a little, you would have a nice easy drinking session beer.

No problems. I opened a couple of Belgians after a year and the high carbonation was still fine.

I’ve been boiling in the same flask for few years now I like it because there’s less chance of contamination. It took a few tries to get the heat right but I can do it without boil overs. I put a sanitized piece of foil over it for the last 5 min of the boil. Then I know it’s clean.

I also think it will help with oxidation. Next time I would just add the dry hops earlier in the process. You don’t want to add too much because you are still going to have to add more sugar at bottling.