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Thanks! I have never had the airlock not bubble within the first day or two so I guess a got a little alarmed. Thanks for "talking me down". I will follow the advice and, as always, have total confidence in this forum.

First of all, I apologize...I searched and did not find anything that described my situation. Brewed on Sunday (brown ale, 6lb LME, 2LB DME, and a a little brown sugar)). I pitched a smack pack (directly, without starter, probably dumb). It is now Tuesday afternoon and absolutely no action in...

It was a half pound of Belgian Cara 8 Malt. Was brewing lemon Weiss.

Hello, I am brewing LME with steeping grains and during the steeping process, the bag ripped. i went ahead and steeped them without the bag for 30 mins, but after that the grains just had to boil along with everything else . Is this a problem? Does it cause any flavor change? Thx!

Making a Weiss and want to add some citrus flavor. Would lemon zest be the right way to go or do you guys have some other ideas? Thanks

OK, this morning I tested the hydrometer and water read 1.00 so it's not that. I guess it is narrowed down possibly to a portion of my yeast was bad or fermentation was stuck after 3 weeks (is that possible?). I put all of my bottles in a tub and taking precautions. I am just trying to...

it was at about 60 degrees (give or take 2-3 degrees).

Yes, I suppose it is. I thought that with 5.5 lbs of LME and 2 LBS of DME that my OG would be pretty high, am I wrong? Not sure if there is a ballpark of where that would be. That is a good thought, though. Does that indicate a bad hydrometer? Also (and I'm reaching here) I did not...

I used a Midwest amber malt ( came in a 6lb carton) and a bag if Midwest 2lb DME. I made 5 gallons but maybe it is off a little bit but I don't think that much. Thanks for doing the numbers. Would taking a reading after the priming sugar is added cause a spike of that amount in the...

Just for kicks, I opened one up (about an hour after bottling) because I was curious about how sweet it was. It was not overly sweet. I think it may be just the priming sugar making it sweet. Maybe I have a bad hydrometer. Just to confirm, I am supposed to take the FG reading BEFORE...

Oh yeah, will my bottles explode? My wife would kill me:drunk:

Thanks for getting back so quickly. I used a "brew belt" and it stayed pretty constant at 68-70 during the first fermentation, it seemed pretty active the first few days and then slowed. I used a glass carboy ( I guess no "brew belt" on glass) so the secondary was at about 60 degrees...

My original gravity was 1.68 and I just took a final before bottling and it was about 1.30. I used 5.5 pounds of LME and 2 pounds of DME (both amber). I used 2 full packs of basic Mutons dry yeast. 1 and a half weeks in primary and 3 weeks in secondary. The beer smelled and tasted good at...

Thanks a ton. You guys are quick. much appreciated!

Hi Guys, My brew has been in the secondary for about 3 weeks. I want to bottle tomorrow and I took a peek at it tonight and saw some "suds" at the top. Not a lot, but it looks like a beer at about 2 minutes after being poured. Is this normal or is it a sign of something else? Thx Grizz

Sorry Yooperbrew. I was afraid that other particular thread may have been dead and took the risk of posting it twice. I didn't give it time, obviously. My mistake. Just a little impatient. will give it more time next time Thx for your reply and the help

I just transfered to the secondary and took a reading an I made the mistake of reading the "potential alcohol content". I am concerned about the gravity at this point. The starting was about 1.66 and as I looked around the whole hydrometer (all scales) it didn't look like it moved all that much...

Along these same lines, I just transfered to the secondary and took a reading an I made the mistake of reading the "potential alcohol content". The second post in this thread was great, btw. I am concerned about the gravity at this point. The starting was about 1.66 and as I looked around the...

hi all, I searched and found a couple of things but thought I would ask directly. Pardon my impatience. I live in Colorado and my basement temp is sitting around 60 degrees. I am afraid it will get even colder when winter really settles in. Obviously, I need to raise that fermentation...

I did a google search and must have missed it. I think it will work, thanks.