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Hello, Thanks for the feedback, I have never sprinkled it dry. I have always rehydrated and poured on top of the wort. Yesterday I poured it in and then agitated the Carboy to add oxygen. Fermentation started off slowly and was different in appearance. What appeared to be silt/Krausen under...

Hello, Does it matter whether the yeast is poured on top/sprinkled on top of the wort as opposed to pouring the yeast into the wort and then mixing it into the wort ? Thought I read somewhere that it shoud be left ontop of the wort. Thanks

Hello, I just checked the FG and it has dropped from 1.030 to 1.023 after another 5 days. Original OG was 1.081. Very light bubble activity in the airlock. Maybe 1-2 weak bubbles a minute. One thing I did notice is when I used the wine thief to take a sample to the same depth as before ...

Hi, this is a gluten-free ale. Just concerned that if the FG is still high all the yeast might’ve been exhausted trying to break down the sugars during fermentation.

Hello, Long story short I ended up agitating the beer a little bit with the airlock in place. And increased the ambient temperature to between 72 and 73 for about four to five days. After that I had to go out of town and the temperature was probably around 70°. At 72 or 73 degrees some bubbling...

Thanks all for the info.

Great resource, thanks. Should have pitched app. 6-10 more gm.'s. Could I pitch a little more now and give it a week ? Or would you just leave it be for a week and then bottle ? thanks !!!!

Follow up, would it be beneficial to pitch a small amount of yeast at this time? Thanks

Got it, would you have pitched two full packages, 22g's total or a little less ? New to this and don't want to put too much yeast in. Thanks

Question .... for future reference when making a beer with a high OG like this one, would you all recommend that i use a different yeast or pitch two packages of the same yeast ? By the way I am bringing the temp of the beer up to 72-74 degrees and that seems to be promoting more bubbling and...

Hi ... using a hydrometer

Got it .... thanks !

Hello, All above way over my head :) I used Rice syrup, White Sorghum, Honey and the Nottingham Ale yeast. Fermented at app. 66 - 69 degrees. One hour boil, then cooled down appropriately before pitching yeast. Had a very active fermentation which started within 24 hours and lasted for...

Hello, Actually just took my first FG, 1.030. OG was 1.081. I am going to follow the advice here and give it another week. Question, is there a FG range that one looks for with any kind of beer or does it depend on the yeast, type of beer ? Thanks again !

All great advice, thanks very much !!!

Hello, It is a gluten free holiday style beer, light colored Ale type. Made with Rice syrup and white Sorghum, and honey. 1 oz Cascade hops and some spices. Used a yeast nutrient and Nottingham Ale Yeast, 11g. OG of 1.081 and a healthy fermentation. Been in fermenter for 14 days...

Hello, Two questions, when I take my FG readings after 14 days to determine if fermentation is over .... what is the correct number of days between the readings ? Have heard 1,2 or 3 days. Also. if fermentation is done according to steady FG readings how soon do I HAVE to bottle the...

Hello, Little more information, I moved all the beer I had refrigerated back out to room temp. app. 68-69 degrees after a couple of days. So all beer was at room temp for 4 weeks. I put two beer back in the fridge for app. 18 hours ... one of the never cooled beers and one of the 2 day...

Thanks for your responses !

Thanks !