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Thanks for all the responses! Luckily I let them sit for about an hour (after marking which ones were loose) and came back and tested a few and they were tight as can be. Maybe it has something to do with the crown caps.

I am using a wing crimper. I have had this happen before and things were fine but never on such a large scale. Almost half of the batch is like this. I am hoping that it is fine. Keep your fingers crossed. I did open some bottles and try to recap and still the same issue. Oh well!

Hi all! I have a question about bottling. I just bottled and capped all my bottles (standard brown non screwtop bottles) and I am noticing that my caps aren't on really tight. What I mean is that while they won't fall off if I twist them they will spin. I applied enough pressure and some of the...

Yeast was pitched at about 70 degrees. Maybe slightly higher but nothing crazy and it is currently sitting at a temp of about 67. I was having trouble chilling the wort and I was afraid of letting it sit. US-05 packet said pitching is fine even up to 77 so I figured 70 would be fine. Like I...

Wonderful! This is one of those situations where you know the protocol but you are worried with reality. I am just happy to hear that others have experienced this so I know I haven't ruined a whole batch!

Wonderful! Thanks again for the advice and the quick responses!

Thanks for the quick response! I used an sl-05 yeast to try and keep the flavor profile neutral to allow the specialty grains and hops to come through. My plan is to let it go for two weeks just to see how it goes and then start takin readings. I was just concerned that if there was no bubbling...

I am brewing a brewers best kit for an octoberfest beer. It was supposed to be brewed a lager but I don't have the equipment for that. I used an ale yeast instead, I know the flavor will be different but it was all I could do. My question is it seems that fermentation happened quickly and...

Sorry the bottles are sitting at 69 degrees and it will be 21 days tomorrow. I had one tonight and it feels better as far as carb goes. I don't know but I'm gunna keep my fingers crossed it gets better.

Hey guys so three weeks will be tomorrow. The main issue is that it doesn't have that bright carb of a hefe. It has more of a creamy mouthfeel like an English ale. I want it to be very effervescent like it should be and I am getting a little discouraged. I used 1 and 1/4 cup of DME for carbing.

Ok well I will do a double test. I will put some of the beer Ina. Warmer place for 5 days or so to see if that ups the carb and I will put a few in the fridge for 5 days and see if that ups the carb. I'm hoping I can get it up to snuff by christmas which would be a total of 3 and a half weeks in...

Haha I know. I am excited since this is my first homebrew. The guide said two weeks in the bottles but I suppose it will continue to carbonate over time. I am gunna put them in a warmer area and give them some more time. With all luck I may have a more carbonated beer by christmas!

Ok thanks for the help! That is what I am going to do then. I will give the beer a little bit more time in a slightly warmer area of the house.

Hmm that could be my problem then. It hasn't been three weeks and I have the beer stored in my basement and it tends to be a constant 68 degrees so slightly colder than the "70 or above." maybe I should give it a week in a warmer area?

Hey all! Just brewed my first homebrew (a Bavarian hefe) and I am having low carbonation in the bottle. It is mildly carbonated but it has no head and not the carbonation you would expect from a wheat beer. It has sat now in the bottles for 2 and a half weeks. When I drink it I usually take a...

Hey all! Just brewed my first homebrew (a Bavarian hefe) and I am having low carbonation in the bottle. It is mildly carbonated but it has no head and not the carbonation you would expect from a wheat beer. It has sat now in the bottles for 2 and a half weeks. When I drink it I usually take a...

I appreciate your response Carson. I think your advice is pretty spot on with what I was thinking. I am doing my extract kits and I was planning on doing extracts for a while and slowly incorporate more specialty grains and flavoring agents (orange peels, spices, etc.) as time goes on. I guess...

Ok I am glad to hear that you can make good beer either way. I just wanted to ask because I can see the benefits of using extract but I wanted to make sure that I wasn't shorting myself by not going all grain.

Not trolling just new to brewing. I will look into those suggestions you made.

Hi all. What are peoples thoughts about extract vs. partial or all grain? Is one better than the other?