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Thanks guys!! Just checked gravity. It's 1.009, so it's quite near what I expected attenuation. Tastes decent too! I wonder why it's still got krausen and still burping a bit.

I was going to check grav, then cold crash, but with the krausen, I don't know. I like to see the ferm through. I'm surprised it's doing anything at all @ 61F! I was wondering if it's some other opportunistic yeast? But what would it even have left to eat? The OG was like 1.04 and it was...

Hiya! So, I brewed a week ago. Just a basic pale, 1.045 og. Cali Ale yeast. I've used this yeast several times in my short brewing career. It tends to gobble up most sugars relatively quickly, and I keep it between 68-70F, firm. But this current batch? I thought it was done last week, still...

Okay, I'll respond to myself. I'm going to try this? 5g batch AG 9 lbs of 2 row 1.5 Caramel 1 Wheat 1 Roasted Barley 3 oz of styrian? Maybe at 60, 45, 30? English Ale yeast?

I REALLY want to make a "clone" of this American take on the bitter. However, I want about 0.5% more abv. I haven't found a recipe online that anyone seems thrilled about. It's not necessary to be a perfect clone, but close. Goose Island shared the recipe, sort of, but I'm totally...

It's delicious! Piney, spicy, touch of tropics. Big bready malt. Almost medium bodied. Great job to me! I feel so good!

Oh, this batch came out bitter, and watery, no malt flavor at all -at least after primary. I put it in the keg and purged o2 until I decide what to do next. Thanks!

Any methods on doing this? Making a bitter post-primary, then sweetening with secondary adds? Thanks!:tank:

Hey all! Thanks for input. I kept the grain bill largely the same, but I subbed candi sugar for dark brown sugar. Still learning about redundancies, so, duly noted. :)

Nah, made a recipe mistake. Don't want to mess up the OG. Have candi syrup and brown sugar on hand. Molasses too. Not sure what to do. Definitely don't want to dry out beer, though.

Didn't know it had a drying component to it when I bought it. It's okay. I'll save it for a tripel. Anyhow. Any advice on a non-drying candi-syrup sub? I was thinking brown sugar? Thanks!

Hi all!! :mug: Building a black ipa recipe. Thinking: 80% 2 row 5% Carafa III 5% Chocolate 5% ???? (Candi Sugar) 5% Caramunich

Thanks again for your info! I should really put more info out in my first post. I do have the carboy in a big-ass quilt and it is in the warmest corner of the house. Even did the cardboard box until it started warming up naturally today. Thought about it, but I'm nervy about getting involved...

Thanks for the response. Anyhow, I know the best temp ranges for this yeast. I just was wondering about the drawbacks of it being under the low side. I don't have a lot of options for warming it up. :/

So, I've scoured the threads, and I'm still left with a question. My active fermentation is fine. However, after that, my fermentation vessel and beer usually hover @ 60-62F -probably 58-60F at night. Do you think I'm getting enough residual fermentation going on, or is the remaining yeast...

I bought all the necessary kegging equipment. I really want to bottle special stuff, though, to age and see if it gets any worse than the horrible trub rot I drink from the keg.

Oh man, I can't decide. I can't decide. My first brew is approaching rack point soon. I don't know whether to keg or bottle. What do most homebrewers do? I know a bit about the benefits of each. I know the price differences for equipment too. Any stories or feedback? :(

Went to the emporium this time. Super nice staff. I don't know what I'll do in the future. That place is ridiculous to get to from JP.

TY. I'm over in JP. Used to live in Somerville, though.

Let's see how it goes. Dropped the siphon, spraying half a pint of wort on the floor. Boiled off more than planned; added tap water to the chilled wort to make up for it. Forgot to check the gravity. Several mistakes, but not bad for my first batch ever. Hopefully it's drinkable. 14 lb...