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Remember to its 5 gallons. If you don't account for trub that could boost your OG. I find when I do extract I have to add an extra 1/2 to full gallon due to so much trub. Just a thought.

Most important tool the hydrometer.

If it tastes good now leave it. You'll have a tasty beer. Next time just learn from whatever your mistake was. I'm sure after you post all the details people will tell you what you can correct.

I show people I know pictures of what I do and more times than not they reply "looks like your cooking something besides beer yuk yuk to much breaking bad huh? :/

My biab pumpkin is on day 7 of fermenting. It is also my first pumpkin ale I've made. Eager to put it to secondary after another week and see how the flavors are coming together.

It never gets old

Cool it down a little in the fridge. Say a few hours see if that drops it.

Oooooh! I did not see this one. I have a local store as my go to for everything stone. Ill have to ask him about this.

Got to get those temps down ASAP

You and me both lol. We have some ok ones around here but nothing to shake a stick at

I have 3 bottles of wootstout. looking to trade I like hard to get IPAs and stouts.

Start the next batch as soon as your primary is freed up. A "quick" beer csn finish in primary 2 weeks. Secondary one week then a few days in the keg to chill and force carb. Did a blonde in about 3 weeks and some change.

I usually on bottling day start off boiling my water sugar mix then stick it in the fridge. Then I clean my bucket and all my bottles that's usually enough time to get my sugar water temp down to about 70. I syphon the beer into my bottling bucket then pour the mix in when there is about a...

Since the weather has been hot this is the first year my AC has not kept the temps at bay. I recently made a swamp cooler in addition to having the ac running. Works wonders and keeps my temps at 66 internal. Cheap too.

My stout right now is my favorite beer I make. Everyone asks for me to brew it. I always have a case on hand through out the year.

Yeast

48 bottles of beer is too much?? Damn. I got worried about the 250 sitting in my closet and that I needed to get brewing again :/

So I'm brewing my pumpkin today. Decided to large cans of Libby's spread out on a baking sheet smothered with brown sugar and molasses topped with graham crackers. Baked that up. Then soaked in at 155 degree for 35 plus min. Then I steeped my grains and continued as normal. Spice mix added at...

id cold crash then bottle after you're sure its done fermenting..id avoid racking a third time... good luck update on how this turns out

How long has it been in primary? Don't toss it especially if it smells and tastes fine