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Im looking for some advice. I made a simple wheat beer 50% belgian pils 50% wheat and plan to add passion fruit concentrate to the primary fermentor but dont know how much to add to 5 gallons. Im going for a tart beer similar to green flash passion fruit kicker. Any advice? Here is what im...

Here's a thread with a bunch of pics of infected beers https://www.homebrewtalk.com/f39/post-your-infection-71400/

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Sold.

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So I had a tasting party and chilled all my brews in ice in coolers. Some of the brews were not quite carbed up. My question is if I bring the bottles back up to room temp will they continue to carb over the next few weeks/months? A secondary question on carbing I have is will they still carb...

The gravity didn't budge so I bottled it. Now it's time for some patience.

I've transferred it to a secondary and will bottle this next weekend. I'll check the gravity one more time to be sure

The final gravity was supposed to 1.018

New reading is still at 1.026 after another week. It must be finished. Should I just move to the secondary and wait longer? Or just bottle. I have another brew to do and need that primary back.

OG 1.084 Last sat 1.026

Should I try and transfer it to a secondary to finish? Or just leave it in the primary then bottle.

Hah stupid iPhone. It was the 6hr mark.....and a huge 2" krausen for two weeks.

Thanks for all the recs. I'll post back in a few days with a new reading. As far as the temp is concerned it is from a strip I have on the carboy. The fermentation started quickly in the beginning at around HHS 6hr mark. And I had a huge 2" for two weeks. So if this is any indication I don't...

I took a reading with a hydrometer and it's 1.026. I'll check again Friday. Hopfully it is still dropping. I still see activity both on the surface And the airlock so it's not done yet. On a side note it looked a little carbonated when it was in my sample tube for the reading ie it had a couple...

Thats what ive been thinking. My first brew was done in 4 days but i let it sit a week longer just in case before transferring to a secondary for a week then bottling. I realize that this is a pretty big beer but i didnt think that it would take quite this long, and by the looks of it its...

I found a conversion equation and its more like 1.046 It had a thick krausen for 2.5 weeks that has now dissipated I can still see bubbles popping on the surface and the airlock is still bubbling. Temp 68-72 Batch size is 5 Gallons. Starter 2 cups White Labs Belgian Ale WLP550 Extract: 8 lb...

Hello everyone, So i'm on my second brew and decided that i wanted to do a belgian using extract and some grains. I made a starter for this one and let it sit for 2 days before pitching using a white labs belgian yeast. My OG was 1.084 and i am wondering if my fermentation may be stuck...