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Hello I've only brewed 2 batches so far, and am looking for some advice on a 3rd. First was a kit, partial mash, extract, Belgian Pale Ale—came out pretty good Second was a recipe a local shop put together, brown ale that didn't come out too well.. So, looking for something fairly...

thanks fermentation temp could have been a factor, since it was high and low, but mostly it was kept between 68-72, maybe lower at times, but nothing crazy. Bottles are now carving at room temp, which is in the mid 70s id guess. Should they be lower? when poured, there was a little bit of...

This is my second brew. It was to be a Brekle's Brown Ale (English Brown Ale) 5 gallon carboy, one fermenting—yielded only about 36 bottles. Primed with correct amount, 1 cup water with sugar. been in bottles 2.5 weeks, and just took one from the fridge that's been in there 4 days now...

posting an update to this brew: Just cracked a bottle—been 2 weeks today, so probably a little early? It's been in the fridge since Friday...Under carbed for sure, so hopefully by next week (week 3) it gets better. Color looked ok, a little lighter than I expected, since this was to be a...

I did rack to a bottling bucket. Guess I wasn't careful to notice how much beer was actually in the bucket—plus, i added my priming sugar to the bucket, then racked the beer. what's the "best" procedure? thanks

Thanks so much! i just tasted the chilled sample from this morning. Supposed to be a Brekle's Brown clone...Smells good, tastes a bit bitter. I know it needs to condition quite a bit, but hopefully it gets some more body and character, cause right now it's pretty flat, both in carbonation of...

Hey thanks!!! I was wondering, should i see some type of carbing happening in the neck within the next few days? I saw a video where a guy ever so slightly let some of the CO2 out of the bottle that was over-carbbed, to prevent any bombs. thanks

Uh oh...yes, they are 12 oz bottles...I didn't think i would only get 36, I thought it would be more. How are you to tell with the calculator? I had to leave some wort in the carboy, since there was still some gunk in the bottom. I used 1 cup of water, with the priming sugar pack the store...

the Update, because I know everyone has been waiting for this :) The brew is in the bottles. Smells good, I'm chilling the sample and will try it later. FG was around 1.014 (does that sound right) OG was 1.060 I only yielded 36 bottles—maybe due to the amount of trub, and that other gunk...

Seems this brew is ready to bottle...However, all that stuff is still on the top. Curious what technique I should employ when racking, so as not to get any of that in the bottling bucket. (aside from obviously racking from underneath all that stuff) thanks

Am going to bottle this weekend. tasted a tiny bit, and it wasn't terrible, smelled like beer, so i think that's a good sign. Still has that stuff on the top though, so i guess ill have to rack from underneath? will keep updating

here's an update on this brew. Just took my first reading and it's about 1.016 (OG was about 1.060) Tomorrow will be 4 weeks in the carboy. Smelled like beer, tasted kind of like beer ( only took a tiny sip) but didn't taste horrible or anything like what i've heard from infected beer. Seems...

haven't taken a reading since my OG. was waiting for the bubbling to stop and hopefully for the krausen and all the stuff on the top to settle a bit.

Thanks hope you're right. Curious how long it should take to settle. Going on 3 weeks now

Thanks hope you're right. Curious how long it should take to settle. Going on 3 weeks now

I have something that looks very similar, minus the green. Am concerned that it's infected but it keeps bubbling at almost 3 weeks now. Not sure what to do

Thanks guys. I did use a single smack pack without starter. Wednesday will mark 3 weeks that the activity started. I fear this batch is botched. Should it take this long to ferment? I've moved it to a warmer spot now. Thanks

is it all at strange that is going on 3 weeks and still bubbling? it's Wyeast 2112, and the temp now is mid 60s, right within the suggestion from them...

thanks! hope you're right :) I've moved it to a slightly cooler place now. its still bubbling away, about every :10 or so. should I take a reading tomorrow? or is it likely that its still fermenting? tomorrow will be 3 weeks in carboy, but fermentation actually started showing signs 3 days in...

thanks, hope you're right. its been almost 3 weeks in primary and still bubbling. that krausen on top doesn't look like its going anywhere any time soon. a little worried, as someone told me to dump it