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Very cool. Thanks for all the responses. Not sure what the 10 weeks was all about. I thought it was excessive too but that's what the recipe called for. I guess I figured the yeast was dead after fermentation so wasn't sure how the bottling sugar helped. I get it now and will bottle soon. Thanks...

So I tasted my first batch of beer (dbl IPA) half way thru a 10 week fermentation. Shouldn't it be pretty well carbonated by now? There was very little carbonation. I have the corn sugar to use at bottling, but I'm not sure how that helps with carbonation. Isn't the yeast long since dead...

Well, first time brewing so not expecting too much. Thanks for the feedback, looking forward to much learning and improvement over the next several batches. When cooling wort, what temp should I shoot for?

Don't remember the names of the yeasts I used. Used two (2b cells). One was over 8mo's old so I doubled up to be safe. Temp of wort at pitch was just under 80, not sure about first 3 days since I don't have a thermometer...I know, I need one. Fermenting bucket is in a rope handled bucket with...

Double IPA. 7 days. Recipe recommended racking after primary which was estimated to take 7-14 days.

Cool. Thank you.

First time brewing. When krausen is gone, does that mean fermentation has stopped? My SG (1.032) is still higher than level recommended (1.018) before racking to secondary fermentation container. krausen is no longer in primary fermenter. If I leave it for a few more days should the SG come down?