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So you think I should just wait? Should I try and rouse the yeast a bit? I have an apparent attenuation of 54% on a strain that's supposed to have 80-90%. Did I screw this up somehow? Maybe I didn't aerate the wort enough. Thanks for your input.

I have a black IPA/CDA sitting in primary right now, pitched 1package re-hydrated nottingham ale yeast at 70F, it's been fermenting for a week at 64-68F. SG went from 1.070 to 1.030. I'm expecting higher attenuation...looking for FG of 1.012 - 1.014. Should I just wait or should I add another...

I did the same thing on my first brew and it turned out fine. A little bit fruity but not a banana bomb. It'll be ok. Just leave it alone for now. I put my fermenter in a tub of water with a towel around the fermenter and that keeps it at 68.

I don't put it back I drink it. I suppose you could risk oxygenation but there is a layer of co2 on top of your beer that should protect it.

Take a sample (I use a sanitized turkey baster). If you get the same SG reading for several days in a row then you can bottle. I think most folks around here don't bother with a secondary ferment.

Thanks for the reply. The beer smelled and tasted fine so I bottled it. I'll have to keep an eye on it over the next few weeks.

infection or suspended proteins? Been fermenting for two weeks, just noticed it on top of the beer today.

Yeah looks like fg is going to be 1.016

I'll have to get another fermenter so I can try this. I've read conflicting things regarding letting it sit in primary for too long but mostly it seems like it's fine.

For anyone interested, came out very drinkable. A little thin and not overly complex. More bitter than malty. A bit of that "Homebrew" taste that I think is from the higher temperature.

Looks nice!

I have read that if I let it finish and condition for two weeks it tastes like a fully attenuated beer. I guess I will just do nothing this batch and if I make it again I can add notty if required. Thanks

Will Nottingham do anything to the flavour? I'm just trying to get the abv up a bit and get rid of a bit of the sweetness. I mean, I understand that it's a characteristic of the beer, it just seems like too much at this point. Thanks again.

Hi, I'm making a Scottish ale (extract with specialty grains) using Windsor ale yeast. I did re-hydrate it and pitched it at 70 degrees F. Fermented at 68 degrees really quickly (2 days to completely ramp up and die down). I waited 3 days and racked to secondary (I know, I shouldn't have but...

It's sitting about 70 degrees now, however I have noticed a weird small green square (picture attached). Obviously I'm concerned about infection but it's really square and green and doesn't really look like an infection. It's the only spot I can see it. Maybe it's a piece of label but I did peel...

Thanks, good tips for next time. We will see how this one turns out.

So I recently completed my first brew (an English bitter) and as you all know (and I now know as well) the instructions that come with these kits aren't fantastic. Basically, I have no idea what temperature I pitched the yeast at, probably 80 degrees or so. Also, I let it sit for a day...