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Hey guys, I dont know what it is but all of my homebrews always end with a 1.020 fg even if the recipes call for 1.015, 1.014 etc.. Ive done about 7 and every single one of them have stopped at 1.020. Most of them are higher gravity (1.080 sg) thaT call for double pitching. Fermintation...

Yeah. I have mailed them a couple times asking about it and they always revert me to having the winter abbey. There fb page gets bombarded with people wanting the spiced amber in 6/12'ers. So I dunno why they won't even acknowledge they are going to attempt it.

My wife and I really enjoy blue moons spiced amber ale they come out with every winter. But thats as far as it goes of there beers we like. The problem is they only sell these in there 12 pack samplers and only give you 3. So you have to buy that whole pack. Anyways, just wanted to see if anyone...

I asked Austin homebrew to comeup with a Pumking clone recipe since i need the full out kits to brew. Anyways they put it out and I already got the extract kit and about 1.5 weeks in with fermentation. Will try to remember to update how it turns out compared to the real thing.

Hey. Did you ever try this? If so, how was it compared to ST's?

,mine https://www.homebrewtalk.com/f39/overactive-fermentation-322077/ pics 2nd page

haha cool. take pics!

autumn amber ale

chocolate stout

chocolate stout

90 minute ipa clone secondary

Brewing Pics

and finally the enjoyment of my exploded 90 min ipa clone....yay :mug:

Thanks for the input Homebrewdad, When you transferred from the primary to the bottling bucket did you notice alot of the sediment going through the tubing?

Awesome. Thanks for the replies. So other than avoiding the yeast cake and being able to add ingredients/dry hop, its just a added step. I would much prefer not having to transfer and let the whole fermentation take place in the primary

thanks. So less sediment. Is everything that falls to the bottom dead yeast? Or is it still active? I have purposefully sometimes transferred some of the bottom sediment to the secondary so I can be sure I reach my FG. But maybe this isn't necessary?

I am still new to brewing but I wanted to ask why so many things I read or watch states that 2 stage fermentation is better than 1 stage? I've learned that it gives you a "clearer" beer if you let it ferment in a secondary carboy/bucket for additional 2 weeks/personal preference. Other than...

I do know that from the 2 batches I made that I would classify as overfermented, both stalled when bottle carbonating after 3-4 weeks. So both I had to go back and add carb drops to each of the bottles. These also though had a OG of 1.080 -1.090