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Perfect answer. In that you are doing what you want to produce the result you are after. The beauty of homebrewing. You decide. Myself, I certainly want the beer to be carbed but I do not like over carbed beer.

No no no... (don't mean this to sound negative...just an emphatic no) I would never remove beer from a fermenter in less than 3 weeks. And certainly not in one week. All too many times yeast will start the initial "furious" fermentation... fall out in a few days, and even as much as a whole week...

Secondary fermentation is not needed. You won't find many brewers still using them. I didn't find in your post, are you fermenting in a plastic bucket or is it clear? Can you see the bottom? What I am getting to is if it is clear, then you will see a large amount of trub and yeast on the...

Forget about adding DME - you need to figure out how you got a lower OG with 1 gallon less wort!!... your efficiencies are extremely low. List here your brewing steps... particularly mash temp, how long did you mash, what temp was the mash after. How do you drain the bag, do you squeeze...

It is impossible for gravity to lower after boiling. Impossible. So that means either before/after reading (or both) is an error. Lot's of possibilities, improper temps, didn't stir the wort before sample. Etc. Cheers!

Patience friend. I know as a new brewer you can't wait to drink it. I was the same. And I use to take readings 15 times and fret and worry about am I doing this exactly right...searching here and elsewhere and finding 1000 different answers... etc. The best advice is.... RELAX. Homebrewing...

Hmm... you say you only ferment it for a week? Or maybe a couple days after that then bottle? I don't know how you are not getting bottle bombs bottling that early. And the beer would indeed be tangy - also known as green beer. It isn't "ripe" yet. Unless I am misunderstanding your post?

The only problem with wilserbrewer bags is he makes them too good!! I don't really remember how long ago I bought a couple.... they are still in great shape after many-many brews.

Don't worry about it. Unless you are brewing for competition etc.... why worry? Just enjoy the process. In the end, if two people brewed the exact same beer... one had 5.2 gallons, one had 4.8... the only way you could tell the difference is with instrumentation.

Agreed. As long as you boiled the sugar in water, and when you fill the bucket... kind of "coil" it on the bottom so it constantly spins the beer as it fills up. If you want to, use a sanitized long spoon/paddle etc. to stir it more WITHOUT splashing. But that is not necessary. I have bottled...

I have a pump, but I only use it to chill the wort. Like the O.P. - I brew for my wife and I, and some friends/family when they are over. I do it because I enjoy it, and a creative outlet. I don't have any desire to complicate things.

I BIAB full volume also with a Spike Brewing 10gal. It is plenty big. Zero issues with space with what I brew. Like Cato above, I don't brew high gravity beers. And if I really wanted to, then I would do it traditional AG. I still have all of the equipment. Unless you are going to do high...

Me!... My Honey Pale Ale, crowd pleaser. 7 lbs. 2 row 1 lb. Honey Malt 1 lb Munich malt 1 lb 40L Caramel Crystal malt 1 oz Citra 60 min 1 oz Amarillo 10 min Safale 05 1050 SG 53 IBU 5.2% ABV

Been a homebrewer for many years. Always bottled. Wanted to keg for several years, but at the time didn't have space for a kegerator etc. Or a place where the wife would be OK with it. I do now. First time kegged a holiday red ale... 6.8% abv. Have made this recipe several times. I force...

Dry yeast. Good info on it...I actually didn't know they coat it with nutrients. This is the first time I used Fast Pitch also. Yeast starter or no yeast starter is probably an argument that will go on for who knows how long.

The gas smells normal, and the krausen is normal color. I use vodka in the airlock and it never dropped below a level that would allow air in. The first thing I did was check the temp of the freezer and it was about 63. It's one of those things... the only thing I can think of is perhaps the...

After pitching I would say the active fermentation was normal for this yeast, active and finished pretty fast as the active signs died off in about 36 hours and settled out. That was a month ago. Got ready to bottle today, opened up the chest freezer and what the??.... bubbling away with a good...

There are many reasons. I have been brewing for 15 years and sometimes it happens. I have went through periods where 3 or 4 batches had poor carbonation and couldn't figure out why. And never did, the problem went away.

^^ What he said... they work great.

Same here... I have sprayed for several years without a single problem. Waaay overkill to soak IMO