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What temperature is it at? What yeast/malts did you use. Did you aerate it well?

Occasionally I'll have a batch peter out on me a few gravity points high. I'm usually pleasantly surprised when a gentle rousing of the yeast via rocking or swirling the carboy gets things finished up nicely. However it usually over attenuates a few points on me if I rouse the yeast. Be sure...

I agree with Pompeii. It really is your preference but I've noticed that if I mash a little lower (around 148F) the hops really shine in my IPA compared to a higher mash temperature.

I've heard that yuengling uses molasses in their lager; for coloring and taste purposes.

Thanks for the replies guys So to clarify, aeration is important for the reproductive phase before the yeast begin to produce ethanol through anaerobic pathways. What would the repercussions be of pitching enough yeast so that yeast reproduction is not necessary? Would this eliminate ester...

Since aeration is important for yeast growth, is it really necessary to aerate if I pitch a "proper" amount of yeast? My first thought is no. However, professional brewers aerate their wort...?

I typically add an excess of concentrate to prime and backsweeten, and then bottle. Check a bottle for proper carbonation every few days. Once the carbonation is acceptable, use the stovetop pasteurizing method stickied at the top of the cider forum...