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Had the same problem with the exact same beer. My Gravity crapped out at 1.020. Tasted a little too sweet. If I were you, id leave it be in the fermenter for a few weeks, give it time to possibly get the gravity down, but another bucket and work on something else in the meantime.

Well here's the question, would I be ok to bottle tomorrow, if the gravity hasnt budged...then take a few to the in-laws on the 16th, but leave the majority at home to carb up some more. I guess the question is, if I bottle now, am I compromising taste no matter how long they carb up?

Brewers Best English Pale Ale Kit. Had an Original Gravity of 1.042, will have been in Primary for two weeks tomorrow. I took a Gravity reading 3 days ago and it was at 1.010, which was the bottom end of the Final gravity recommended by Brewers Best. I'll take another reading today and then...

A few notes.... Damn its hard to keep the Mashing temp between 160-165. With 2.5 pounds of grain and mashing in 1.25 gallons of water as directed, neither bag of grains could be completely submerged.

I brewed my Oatmeal Stout as well. Had a problem getting the OG to where it was supposed to be. I had put in the full pound of Maltodextrin, just to stay with the instructions. I had my wort all the way to nearly 6 gallons and still the OG wouldnt budge. I was stirring it very vigorously in...

looking at the instructions I provided in the link, it looks as though I would have a total of 2.5 pounds of grains. Therefore, I would need to use 1.25 gallons of water for the initial mashing process in the "steep to convert" instructions. Then I would need to soak the bag in a separate 1.25...

How exactly do I rinse once I am done with the extended steeping? Pouring clean water over the bag into a pot and then combining the original wort with the new wort I just created by pouring clean water over the bag?

got an Oatmeal Stout Kit, came with added instructions on how to "Steep to Convert." Now Ive done one Brewers Best English Pale Ale kit, and it involved steeping grains + extract + hops. this Oatmeal Stout has the specialty grains and the Oats, plus a LME and a DME. The Steep to Convert...

Im going to be using a 6.5 gallon ( i think) Carboy for my next primary fermentation, since my only 6.5 gallon bucket is housing a English Pale Ale at the moment. When I connect the blow off tube, from the stem of the airlock (with the x part of the airlock removed) what sort of liquid can I...

I think ill use a little less than half of the Maltodextrin and see what happens? I shouldnt get any bad results from that, I think?

Thanks guys, it feels good to finally see that hydrometer down where it is supposed to be! I'll let er sit for another week then check it again. Im about to start my newest batch, an Oatmeal Stout soon.

Backstory, my first two brews crapped on me at about 1.022 Specific Gravity. They were a Wheat Beer and a Nut Brown, needless to say, they were too sweet and not good at all. I have a English Pale Ale Brewers Best kit that I made and has been fermenting for 11 days now. I decided to check...

Question for the experts here Would you guys use the full pound of Maltodextrin in a batch of this Oatmeal Stout, or would you cut it down a bit? Thanks for the help, about to start this kit.

Ive rehydrated my Nottingham Yeast, but I cant add it to the wort yet because its taking way too long to bring the temperature down to be able to pitch the yeast. Would I be safe to allow the yeast to sit in the water bowl overnight, should I refrigerate it, or will leaving it in water that...

It was Muntons Dry Yeast, dont know if that helps. Ive got a packet of Nottingham in the fridge right now.

How would you suggest rousing the fermenter?

Question 1: I just went and purchased a whirlpool mini-fridge to one brew at a time while it is fermenting. Ive got a Nut Brown Ale fermenting right now in a plastic tub in a bathtub that I am trying to keep in the 60s with ice. Well, im growing very tired of putting ice in it all the time so...

Took a Hydrometer Reading, im at 1.021.

Fermentation had begun rather quickly, within 24 hours of putting the yeast in the wort. Airlock was bubbling like crazy all last night. When I come home today, the airlock wasnt doing anything. I had the batch sitting in a tub of water with ice, which had melted. I am sure the temp was...

you got it guys, ive put the bucket into a bathtub with ice, ill change the ice when I can. Thanks.