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CornyKegs 728
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  1. R

    Atenuation

    That was the reading I took during the racking.
  2. R

    Atenuation

    I did aerate, the shake and roll method and the FG is 1.017 which gives it a 4% ABV. I guess it's a trial and error thing, but a tasty one. We all cant be brew masters, but we all can be home brewers.
  3. R

    Atenuation

    Sorry for the delay in repost, Work. First off this was a partial mash kit from NB. I steeped the grains for 1 hr at 152*, did A 5 gal boil for 60 min and had a OG of 148. I pitch a Wyeast smack pack of 1056. Placed in secondary after 2 wks and fermenting at 68*. Yeast pitched at 80*.
  4. R

    Atenuation

    I'm new to brewing and have brewed 5 extract beers. Right now I just placed a batch of Red Ale into secondary. My problem is the Attenuation is only about 60%. How can I increase the Attenuation?
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