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I'm basing it being done by that and the stuff on the top falling (krausen?), and everything inside settling. The temp this morning was 62. *sigh* More equipment needed apparently.

My Rye PA brew started out quite nicely. The brew went well and fermentation was off to a fast start. I pitched Sunday night, woke up Wednesday morning and saw the temp was a little low from the cold night, so I plugged in my FermWrap. I then took off for work and completely forgot about it...

I've been working to make the lager process right so I can enjoy some good homebrewed lager. I have 3 lagers almost done, a Sam Adams Noble Pils clone, a Bud Like, and a Fosters clone. I racked the Bud Like into the secondary tonight and was disappointed to smell diacetyl. I also noticed...

Great advice, thanks a bunch!!

Okay, what I do is cool my wort down to about 70° and pitch the yeast, then put it directly in the fridge (a large fridge using one of those temperature regulation devices). I figure this gives the yeast a little bit of a warm-boost. I have since read that this works but isn't the best idea...

I'm working on mastering the art of lagering. I have a Sam Adams Noble Pils clone, a Bud Like clone, and a Fosters clone in progress now. The Sam Adams reached a point where the fermentation slowed enough that the krausen fell in, so I decided to do a diacetyl rest. I did a lot of research...

Lol did you get a gravity reading of the candy? :p

I've got about 8.5 lb of a variety of pale and pilsner, some Maris Otter, and a few others. I have plenty of extra specialty grain, and enough extra misc hops. I'm thinking about getting an ale yeast and mixing it all up. I was just curious if this is a bad idea for any reason I can't see and...

Alright, cool. I think I'll go with the Sugar in the Raw. Maybe it'll affect the flavor a little, but who cares? It'll still be scrumptious! RDWHHB! Thanks guys!

Turbinado sugar is the same according to the Sugar in the Raw package...

Well, I'm in the middle of a brew and a hurricane (okay tropical storm), so going to the store is something I'd rather avoid. I should have been more prepared, but I thought I had everything already. Anyway, I have both regular sugar and sugar in the raw. I'm following a recipe for Foster's...

Oh okay, so I'd be better off going with plain sugar?

I've got some Sugar in the Raw, do you think that'll suffice without any noticeable change in the final flavor?

I have a recipe that calls for pure cane sugar. Is this some special kind of sugar, or is it the same stuff my wife puts in the cookies that comes in a standard white bag like the flour does? If it's special, any clues as to how to find it? Thanks in advance.

I will see what I can do about making my temperature control more accurate, just in case that does have something to do with the problem. I've seen many different options out there. Any recommendations? Thanks a bunch!!

What would my thermometer have to do with it? Are you thinking there isn't enough fermentable sugar because the mash temp was off? I actually use three different thermometers in the process, two are dial and one is digital. I'm still not satisfied with the readings I get but I don't think...

Sure. It's all-grain. Here's the recipe: 4oz 2.5°L German light crystal malt 2oz German munich malt 10.25lb German 2-row pilsner malt Infusion mashed at about 150°F for 90 minutes. .75oz Northern brewer hops for 90 min .25oz Hersbrucker for 15 min .5oz Czech Saaz for 10 min Wyeast 2042 I...

Well, the final gravity should be around 1.012 and it was at about 1.022. It still tastes a little bit sweet like it's not done. Also, the airlock is still active AND steadily for the past three weeks, it's had bubbles rising in it. I'm pretty sure it's not done fermenting. The question I...

My OG was about where it should have been and I did do the diacetyl rest already to try to rouse it, it's just taking so long. I'm not trying to hurry it along, but I would like to have the fermenter available for another brew at least pretty soon. I mean, I have been waiting almost 2 months...

Okay, I didn't read the entire thread but I wanted to give my 2¢. The way I see it, fermentation is not over until you drink it. When you put it in the bottle, the yeast needs to be healthy enough to continue processing the priming sugar in order to produce the natural carbonation...