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I had that same problem. if you haven't chilled them yet bring the bottles into a warmer environment for a week or so and give each bottle a little shake chill them longer before drinking them and that seemed to work.

Actually I was asking if there was something wrong with the fermentation stopping after so few days

I never thought to check the temp of the wort so I cant answer that. just did a SG check and it is at1.011

My English Brown Ale that has been in the fermenter for 6 days seems to have stopped bubbling. the first days it bubbled up a storm. I have my fermenter wrapped in a heavy sheet to help keep it warmer. for those that are not familiar, I brew in the basement because that's where I have the room...

not sure what you mean by cold crashing could you explain or point me to a post that explains that process

guess I need to add this as well. cant do much about the room temp issue as the basement is the only place where I can brew do to the amount of room it takes. I wrap the fermenter in a blanket during fermenting and after bottling whatever is holding the bottles, cardboard box etc is covered as well

I have noticed lately, meaning the last couple of batches, that my brews have been rather cloudy and there is sediment at the bottom of the bottles after poring into a glass. Is this from not fermenting long enough? or is sediment in the bottles normal? I ferment with a primary for a few...

as a test I brought 6 of the bottles upstairs where it is 72 or so degrees. I will give it a week and see what happens. don't think I will use the glass secondary again as the narrow opening keeps me from stirring anything I put into it. it is a glass water bottle from a water cooler or that's...

this is the 3rd batch that has fermented in the basement. the others turned out fine. I will bring them upstairs and see if that helps. there have only been two things that changed on this batch compared to the others this was the first batch I have put in a glass secondary and in glass bottles

I don't put them in a fridge until an hour or so before I go to drink one. I only chill what I am going to consume that day. I keep them in the same place that I ferment them where it is 62 degrees. also it could have been 5 oz of sugar I bought it as a kit so everything was pre-measured. i...

5 gallons. can I pour it back into a bottling bucket and re prime it

10 oz.priming sugar dissolved in 4 cups of water heated for ten minutes

bottled a batch about 2 weeks ago. went to sample it today and it was flat. should I give it more time ? Do I have other options

ask some of your friends if they have some empty beer bottles. that's how I got started. make sure you clean and sanitize them. the bottles should be amber in color as sunlight affects the flavor of your beer.

in the picture shown above what do you circulate thru the coil of copper tubing? (please remember I am still relatively new at this). I know it is used as a wort chiller.

Ok this brings up an interesting question. When I BIAB I suspend the bag in the water on a string so that it doesn't touch the bottom of my kettle. Is this incorrect?

ok silly question, maybe. but what is the difference between a hydrometer and a refractometer?

I had tried for years not to pour beer with a lot of head to it because it seemed like it just got in the way. when I poured my first Raspberry wheat I deliberately poured it straight into the glass because I thought that was how to check if the it had carbed.

Tried one of the Raspberry Wheat beers that I bottled just over a week ago. Had a good color to it. Not much of the Raspberry flavor came through though, so was kind of disappointed there. The bottle was very solid, I use amber plastic bottles.

I think what he means is it says to use one carb pellet for a 375mm bottle and 2 for a 750. but most people use 500 mm bottles so would one carb pellet or drop be enough.