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That picture looks like 1.030. Assuming your OG was accurate, the yeast have gone as far as they can. Have you tasted it? Does it taste good to you? What have your fermentation temperatures been? You could add some acid blend to it to create more balance and help if it is still a bit sweet...

2768.6+5.5 gallon Sabro SMaSH = 2,774.1 gallons

I use Wyeast 1388, which is supposed to be WLP570. I use it in all of my Belgian beers. I have always had it finish between 1.007-1.010 even on my BGSA I did last winter. Its a diastaticus strain, so it will ferment lower than most Belgian strains. Some people add the sugar at the end of the...

It can vary. I use 1388 a lot and it usually blows off and usually runs to 75 and then I step it up to 80 over a couple days with my Inkbird.

I always pitch towards the bottom end of the fermentation range and let it free rise on it's own. I do apply a bit of heat to get it to finish at the top of the range, once I see it start to level out. I really enjoy the Belgian character and this helps keep it from creating off flavors. The...

Once I get my fermenter clear of my current SMaSH, I'll be doing Cream of Three Crops to kick of the first official summer beer. That Centennial Blonde sounds fantastic though. Most of my light, lager-like beers have been done with Kölsch yeast. Might consider giving Lutra a try...

I've always used plain table salt, which is usually kosher or sea salt.

Toss it into a pot with a quart of water and flash boil it, let it cool to fermentation temp and pitch it in. Thats what I would do

Super nice!! Would love one of these

Don't dump until you know it's bad. The Tilt is notorious for getting lofted by krausen. I just had a recent scare with my Sabro SMaSH, use a hydrometer and confirm. Give the sample jar a sniff and taste test once you confirm gravity. Lets start off with your process...What was you malt...

Tried out BeerSmith, but didn't like the way it handled. Moved to Brewer's Friend and haven't looked back, easy to use, since it's online I can pull it up anywhere and it allows Tilt tracking and can really help you dial in your brewhouse.

It's really hard to say specifically. You could get three different beers using three different yeasts on the same recipe. Brew Like a Monk is a very good book. I have it in my brew library, have read through it a few times, but always reference it when I am building or tweaking my Belgian...

It's been between 65-67F for the last couple days as my garage fluctuates throughout the day, but have the fermenter in a ferm chamber to buffer said temp swings.

My current FV temp is 66F, and its been slowly chugging away. No rush, just pre-mature panic :oops: I always let my brews ride to 14. 99% are finished and ready to go by then. Many of my beers, with my pitching rates, are typically done in the first ten days.

I did my first lager this winter and that was one thing I had to remind myself was to just let it do its thing, just make sure the temps stayed where the yeast like it and it will finish eventually. I know how it is having little ones around. Have three of my own. Knowing the yeast you got...

What strain is in question? Typically you don't want to repitch yeast that have seen those conditions.

Gravity is still dropping, currently at 1.014, I'm a nerd. LOL Took the dry hop bag out of the fermenter this morning and the brew smells soooo good. Excited for it to finish up!

Welcome to the addiction! Don't rush yeast, it won't let you. Doesn't matter what beer I brew, or what yeast I use. I let it ride two full weeks before I even consider checking in on it. That doesn't mean I look at the progress on my Tilt or open the window on my fermenter to see whats going...

Based off of your fermentation temperature and what you stated about the higher temps for a lager yeast, I assume it is Wyeast 2112 California Lager. But then later on you say it is a German Lager. That would make me think it is 2633 Octoberfest Lager Blend(or WLP820 Ofest/Marzen Lager). If...

I was thinking that might be the case! I always let my beers ride a full 14 days before I do anything with them, just being a Nervous Nelly.