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I used wyeast and the beer is sitting in my closet right around 70 degrees. It was in the primary for about ten days and in the secondary for almost two weeks. Sent from my iPad using Home Brew

So, after two weeks (plus a day) my beer that was bottled has no carbonation. Like zero. It is almost as though I didn't put any priming sugar in, even though I know I did. Now this beer is a higher ABV (9.45%) so does that matter with the carbonation? Sent from my iPad using Home Brew

That's what I was afraid of!

I used champaign yeast, grocery store cider and added a half cup of brown sugar. I let it ferment over a month before bottling. I never got any gravity readings because my wife busted my hydrometer! I have since got a new one.

Just bottled my hard cider (a week ago), I sampled some as I was bottling and it was a bit alcohol tasting and also had a bitter bite to it. How long should I leave it in the bottle before I start drinking it?

How can I tell if my beer is over carbonated? I took one out to see how it was doing after two weeks in the bottle, I had an entire glass of head and no beer in the bottom! Will this chill out over time? Also the carbonation went away real fast and the beer tasted flat after about five minutes...

Just checked it and its sitting at 1.010-1.012. I tried the sample I took for the gravity test and it didn't taste bad... Not great but I am pretty sure it's because it's not done.

The final gravity was projected at 1.015, so I'll check it later tonight

Not too sure what type of yeast it was, it was just the dry yeast that came with the kit. Luckily it is still fermenting. My next big question is since it was by the window after i put it in the car boy how much light (never direct sunlight) is too much?

I also ensured that the wort was cooled to below 80 degrees before I aerated it and added the yeast. I am hoping (since it started fermenting after transfer) that the yeast just went dormant and its still good.

It was in a plastic bucket and I did areate my wort by pouring it back and forth between two buckets severaly times. I also rehydrated the dry yeast that I used. The temp on the carboy has been a steady 63-64 degrees. This was my first batch and am hoping it doesnt get ruined by having it by the...

So I went out of town after putting my beer in the primary fermenter, was gone for 8 days. When I came home there was no sign of fermentation, The house temp was set to 64 but the fermenter was by a window. The hydromiter reading was teh exact same from when I left to when I got home. Once I...