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As far as infection, I made that guess by it being fine when bottling and now it's thin. Maybe somewhere along the bottling process. That's why I was suggesting to open a bottle and see if it's changed. Sorry if not perfectly clear, intoxicated.

With that previous statement being made if there was a bug chewing through unfermented sugars in the bottle then it would be logical take your beer would be over carbonated rather than under carbonated so I'm not sure. open a bottle and put some of it in a hydrometer to cap it with your hand on...

If you were sure it was done fermenting with stable gravity reading over a couple days and now it's lower that sounds like infection. Some bugs can chew through sugars that yeast cannot. At what temperature did you mash?

Haha, pretty much this here as well.

1.020 and it's thin? I usually mash on the high end (155f or so) for stouts or use a yeast that doesn't attenuate crazy like. Lactose or MD is a great idea. Boil it in just enough water to sterilize, cool and dump it in. IIRC 1lb of lactose will give about 7 gravity points in a 5 gallon...

Also, hydrometer is your guide. bubbling is a side and bubbles can be misleading (off gasing and temperature fluctuations). The only way to be absolutely sure it's done is gravity readings a couple days apart.

Sounds about right. Leaving it for a little while to clear will make it a lot nicer to bottle without a bunch of sediment, which I had my first few brews because I was super impatient.

I wouldn't be too concerned, this is a very well rounded recipe. I've ad it a few times with adjustments to the late hopping. This last time I dropped the 30 min addition as my cascade were close to 9% AA and all of my late additions were at least an ounce. I also added 1/2 oz of citra in...

Shoot, brewing is my "me" time away from the wife and kids. I love them, but it's nice to hang out in the garage for a few hours every few weeks, alone.

This sounds like a get more bottles issue or time to start kegging!

Strap that sucker onto your back and continue as planned!

I should've eloborated a bit. I'm running a stc1000 on the fermentation fridge and just needed recommendations on a specific heating method for it.

Anyone have recommendations on a heater? I didn't think I would need it but it's 14C in my fermentation chamber. Anyone have experience with the fermentation belt things?

Yeah, I generally chill to a couple degrees lower than my fermentation temp just because fermentation is exothermic.

Something I learned with temp control also: get your wort down to temps before you pitch. If I'm in a hurry I'll even leave it in the chamber over night and pitch in the morning to make sure the temp is where I want it to be.

It's ok for me to say this because I have no friends and swmbo doesn't drink much beer

You can't drink 5 gallons in a couple weeks? You need more friends

3 gallon would be handy. Shoot me a text 850-380-8315 I'll send you a couple pics of this pink lock, it looks almost brand new.

Anyone wanna trade a pin lock keg for a ball lock? My pin lock for your ball lock. I sized up poorly and the pin lock is a little to big to fit in with my other kegs.

Anyone want to trade a pin lock keg for a ball lock keg? I sized up and can fit 5 kegs, but didn't realized pin locks were That much wider. My pin lock for your ball lock.