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I probably only gave it one pass around the bucket with the spoon. Not very stirred. My last 10 bottles or so looked pretty cloudy coming thru the bottling wand. And I was going to do exactly as you said. Carbonate at room temp for 4 weeks then into the fridge for at least a week before...

I had a beer in a secondary for 4 weeks. But the secondary was my bottling bucket. So I just poured the boiled/dissolved sugar water very gently into the top of my beer. Normally I would rack into the bottling bucket with the sugar in the bucket first. After realizing what I did, I gave it a...

A thief/baster/spoon/test tube being dunked in your beer is just as likely to contaminate, right? Sent from my iPad using Home Brew

If the hydrometer is sanitized, what's the harm of just putting it in the bucket for a reading (if you use a 5gal plastic fermenter)? Sent from my iPad using Home Brew

Update: Brewed 1/11 Racked 2/9 Gravity on 3/6 was 1.020 (the expected FG, so I'm at like 11% ABV) Going to bottle 3/9 Ill try to wait 2 months before I try one (bottle conditioning). I know they won't be at their prime till 6+ months. I finally made it! I tied the sample from my thief, and it...

I'm the condo board president! I might need to give some to the other owners as a form of "rent."

I put my fermenter in a small closet yesterday. This morning when I went to check on it (about 24 hours it's been in the closet with the door closed) I realized there's a bunch of chemicals in there with it. Round Up weed killer, and 2 spray applied insect killers. The closest has a distinct...

Got it. I thought the "4 week" deadline was applicable to all brews. But probably only an issue for quick ferments. Makes sense. My yeast aren't dead yet. I already got 2 fermenters. Looks like I need a third! This forum is the best

24 day update: Down to 1.025 (target is 1.020). I want to rack to secondary this upcoming weekend. Do you think I'm close enough? I plan on keeping it the secondary for at least 4 weeks. Air lock is still bubbling once every 10-20 seconds. I know racking isn't necessary, but I want to get...

Yes, I've read to not trust the airlock as a sign of fermentation. It was just odd sitting next to my Belgian Strong Ale that's been bubbling for almost 3 weeks. Good idea about the flashlight. I think I'll follow your advice and keep it in the primary for 3 weeks then bottle (assuming it's...

I'm wondering the same thing. I don't have a wort chiller, so I'm trying to find the happy medium of 2.5 - 5 gallon boils.

I got the same kit fermenting now. How long did you leave in the primary? Did you rack to a secondary? I just got a new fermenting bucket, and I've seen practically no air lock bubbling. I cracked the lid after 2 days and there indeed as a solid amount of krausen. Must be a bad lid seal.

Ok beergolf. I'll check it in 2 weeks. I won't open or stir. Funny you said I should brew another to keep my mind off this one, I did that exactly that yesterday. Thanks for all the advice.

Thanks. I think I got in a little over my head with making such a big beer for my second brew ever. Lesson learned for sure about the yeast. Looking at calculators online, I should have pitched 4 vials (or used a starter). Whoops.

15 days in, and it's down to 1.037. Getting closer to the elusive FG of 1.020. I gave it a gentle stir and it's hanging out at 72 degrees. I'll check it in a week, and if it's under 1.025, I'll rack to secondary for 4 weeks. Since I've had to stir it up twice, I figured a secondary would be my...

Will do. Thanks to everyone for all your help. I took a reading yesterday when I stirred it up and it went down 0.002. So at this rate I have 17.5 more days till I hit my target. I'll let you know where it's reading at the 4 week mark. Should I stir it up 1 more time after a week?

I used an ABV calculator, and it's sitting at 6% right now, instead of the intended 10%. Say it stopped right here, what would the result taste like? Drinkable? Just not as potent? Or sweet cause all the sugars weren't munched up by yeast?

It was 1 vial. WLP545 Belgian Strong Ale Yeast White Labs says: Optimum Ferment Temp.66-72°F, so I'm kinda right in their sweet spot. I'll try gently stirring it up with a sanitized spoon tonight. I'm concerned about the lack of krausen. Should I jump right to the active yeast starter? Or...

4 weeks in primary then an additional 6-8 weeks in secondary? Or 4 primary + 2 to 4 weeks secondary? Oh man. I gotta wait forever to try this beer!