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I'm gonna do it next week, now I can't open the fermenter, I don't wanna add oxidation to the present issues of the beer

So that has been the issue here, yes the ambient temperature never reached 26c, I didnt put a thermometer in the wort after I added the yeast, cause people said the metal sensor of her thermometers will cause problems, but I kept touching the side of the vessel and I don't think it ever got that...

Alright this is day 15 and there's still no progress in the taste, I'm giving it another week or two If there is to be any progress, it should happen in two weeks right? The aroma is mainly alcohol I hope it's not fusel alcohols, it doesn't burn my throat or nose, and I haven't exceeded the...

We can buy stuff from Amazon or eBay using "middleman" websites (can't think of a better word) but that will be very expressive There are no brewing stores here

I understand, but my temperature never went above 25.5 c which is within the ideal range of the us05

I appreciate all the replies and I apologize for my broken English.

I don't have enough equipment to do what most of you do And no cold basement or dedicated fridge to control the temperature, just an air conditioner, my preferred yeast was s04 since I prefer my beers to have a little sweetness, but that's not an option here, I'm living in a hot zone, the lowest...

Wow that's smart That's what I'm gonna do next time

After reviewing I'll the comments, I've decided that without a co2 tank, I will just give it more time like 3-4 weeks to make sure fermentation is over and also to let more sediments sink down the bottom and give the yeast more time to clean up it's byproducts

Yeah but the problem is I don't have a co2 tank using which I can fill the top space with co2, and that foam will disappear after a while, exposing the beer to the o2 in the top space, right?

I don't have a co2 tank, but I will let it in the fermenter longer, 3 weeks should do it, right?

Thanks I just read somewhere that oxidation will make a good beer taste like cardboard So it's not really a thing in a porter? I don't wanna take any chances Oxidation and bottle bombs are both my nightmare and it seems like I can't make sure I avoid one without raising the chances of the other

There's a limit to this since co2 isn't produced anymore, as I open the valve, some liquid leaves the fermenter, the negative pressure built by the new space sucks some water in the blow off tube, if I take so much liquid, the water will eventually travel all the way through the tube and get to...

Hello I haven't opened the fermenter, my fermenter comes with a valve a few inches above the bottom, I was very careful with sanitation and sealing to avoid oxidation, I opened the value, took a little sample, a little bit of water rised up in the blow off tube but it went back in since the...

It's a porter They say 1.8-2.3 is good for a porter, but I don't want it to flatten out when poured

Thanks, I like my beer carbed to a greater extent but bottle bombs really terrify me, so I just think that with lower carbonation, there are less chances of explosion? Cause I'm carbonating in soda bottles

Thanks for the link, so 2.3 is considered low carbonation?

Can I see the chart?

Oh,I understand that my question was very general, I just wish I knew if you could make that much foam you see in picture C with 2.3 volume of carbonation

I wonder what a bottle of beer carbonated to 2.3 or 2.6 or... volumes of co2 would look like when poured in a glass Anyone has a picture or a video of their beer in a glass carbonated to a certain volume? I'd like to have some idea about the amount of foam and head retention of different...