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To all of you people doubting teenagers on here: I am 19 years old and have been researching brewing for the last two years. (Largely taste testing finer beers). Nobody introduced me to home brewing. I have been actually home brewing for about 4 months, but my interest in home brewing dates back...

So you're saying my brew might just be stuck at that gravity indefinitely because it may actually be done? Because I don't want to waste money, but if there is a way to fix it and finalize the brew at the correct gravity, I would much rather do that

Wow. You're like a homebrew god hahaha. Ok so i have just a couple more questions. My current brew is doing nothing so are you saying make a starter, wait till high krausen, and then add more or something? You said to pitch at high krausen, is that referring to the starter or the brew itself...

Ok awesome! Thanks so much for the help and hopefully I can salvage this brew! Worst case scenario, it's just a weak porter, but still beer haha. Just wondering, have you ever done anything like this before?

Thanks! Should I perhaps increase the temp to Low 70s to encourage the yeast? Also I double checked and yes, it was around 1.020-1.025

Mainly I don't know what the optimal yeast for this type of thing would be, and should I just follow whatever instructions for a yeast starter I can find online? And what do you mean by high krausen?

Hahahaha true. Yeah I think I may end up having to do that. And you're spot in with the o.g. Btw. All of that sounds good, and I vaguely know what it all means, but once again I'm pretty new to this lol. So could you possibly send me more in depth instructions/explain what you said in very...

Okay so I'm new to this, and after acquiring some further information thanks to unionrdr, it appears I may have stalled my own brew. Rather than taking hydrometer readings on a White House honey porter, I simply followed the directions Northern Brewer gave me, waited 2 weeks, and racked to...

Okay I will. If I need to add more yeast will I need to add more stuff to ferment as well or since it hasn't finished fermenting could I simply add yeast. I just wonder since there is no longer a yeast cake

Also, this may be a totally absurd notion, but do you think I could maybe add a little more yeast? I mean I know I could add more but I don't know if it would do anything. Because I don't have as much solids to ferment now that it is in secondary already.

Damn. Well that kinda sucks. But at least now I know! It's only my second batch so I'm hoping to get a lot better at this. Thanks for your help though. I just thought that since I saw no active fermentation (or at least I thought), I was safe to go ahead and put it on into secondary. One thing I...

So would it be advisable to double check my reading and if it is in fact 1.025, just wait a while and take another reading in a week or so? My only concern is that not a lot of the yeast or fermentables left since I racked to secondary already. Should this make a difference in the sugar thing...

I'll read it again when I get home. Because this is really bugging me. But assuming 1.025 is right, do you have any ideas of why it may be so low?

Maybe I'm reading the wrong scale. I'm really new at this and 1.25 doesn't really make sense

Yeah I've been using that scale. Maybe I plugged it in wrong, but I tried an online one and it was weird. It said I had -299% ABV or something. Northern brewer gave me 1.054 as my o.g. I forgot to measure myself. But I finished at 1.25ish

I racked my White House Honey Porter to secondary on Sunday. I kept it at 68 degrees Fahrenheit in primary for two entire weeks as instructed. When I racked to secondary I took a hydrometer reading and it read as not even 5% ABV. This is my second brew. I first brewed Northern Brewer's Caribou...

Thanks guys! Yeah I'm gonna let it sit for at least a few more days. I was just wondering do you think the clarifying process would be sped up since the whole fermentation was?

Hey guys, I started brewing a batch of Caribou Slobber 11 days ago. Being new to home brewing and not paying attention I put my carbon in an environment that was about 78 degrees. (well above ideal, I know) The majority of fermentation was finished in about 48 hours and over the next 48 hours...