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I've just made my second gallon batch which came out flat after three weeks of bottle conditioning. I had added 1 oz. of sugar solution before bottling, but both batches were flat. Should I add more sugar than 1/5 of the standard 5 oz sugar measurement? I'm sure this is probably an easy fix but...

2gal of Belgian Dubbel

5 gallons of tangerine Belgian White 1 Gallon Belgian White experiment with a hodgepodge of spices

Bottle conditioning a vanilla stout Belgian White in the fermenter

I have a cream stout bubbling away.

Thanks for the suggestions. With 23# I can try all three. Brewing this weekend.

Haha. I just meant I have that much on hand. I'm giving to try the smash mentioned earlier in the thread but I wanted to clear out the hops and yeast I already have.

Here's what I have in the house from previous batches at the moment. I am going to the store but I'm wondering if I can get away with most of this in one recipe. I have 23# of amber lme 1oz of Bullion 1oz of Hallertau 1272 American II yeast I don't mind adding stuff but I'd rather not waste...

Update: bottles last night. Tasted good. FG: 1.020.

I have a large quantity of Amber LME & I'm looking for suggestions. Command me, O masses!

I wasn't complaining. I'm so new at this I'm just glad the first few worked out. I appreciate any advice thrown this way. So thanks.

I should've dumped the vodka in? Ugh. Well, at least that mistake tasted good. Thanks for the tip. Next time I shall show restraint.

Update & a question. First, I hit the vanilla beans with vodka despite the pending war over it (I crack me up). I also drank the vodka afterward (wow!). Second, two weeks in the fermenter has given me a SG of 1.020 from 1.062. I'm not seeing any activity but the recipe I used called for...

Mocha porter. One week in the fermenter.

Thanks. I'll find that thread. Off to buy a gallon jug of wine (he said proudly).

And just cork it with a stopper and blow off hose? Thanks.

Someone posted somewhere in here that they like to make one gallon batches in the winter. If anyone out there does this, what are you fermenting your batches in?

Thanks.

I'm trying a mocha porter recipe today. It calls for two vanilla beans in the primary. Is there something I need to do or do I just throw a bean in there? Seems unsanitary to just toss it in, so should I be slicing and gutting it instead? Any help would be greatly appreciated. Thanks.

That's exactly what they look like. I'm brand new at this so don't trust my recipe yet. 6# Wheat DME .5# Dk. Munich 1# Flaked Wheat 1.5oz Hersbrucker for 30 min 0.5oz Tettnang for 15 min 0.5oz Tettnang for 0 min Add Wyeast 1010 Mash for 60 min @ 152F Boil for 1 hour...