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Hi Guys!! Just opened my first bottle, (maybe I was a little too enthusiastic?) tastes real good! Especially when you try a store bought lager after. Thanks for all the inputs! Brewed my second batch today, OG was at 1.084 this time. Maybe the issue isn't with the mixing and with the malt...

Hi Guys!! Just opened my first bottle, (maybe I was a little too enthusiastic?) tastes real good! Especially when you try a store bought lager after. Thanks for all the inputs! Brewed my second batch today, OG was at 1.084 this time. Maybe the issue isn't with the mixing and with the malt...

Hi @pdxal, When I measured the specific gravity, it came to 1.080 but someone told me that it's not possible to get that OG with only 3kg malt extract. He also told me that technically, it should be around 1.059 so I've been using that as a reference. I've just finished brewing my second batch...

Thanks for the inputs, checked out all the links. The reason I was worried about bottling was not because of the priming sugar, but because I thought I had a stuck fermentation and if I bottled it, the process might start again end up causing a nasty scene. I did come across the priming...

Perfect!! Thanks a ton!! And the bottles were well carbonated??

So you added the priming sugar to the fermenter and not the bottling bucket? If the FG was the same, was there carbonation in the bottles? Or did you prime it again before bottling? So basically, the yeast was done fermenting?

I've been using a hydrometer that is calibrated, so that should not be the issue. So, after your input on swirling and leaving for a week, I think thats what I'll do! Thanks

It was an extract batch, I didn't mash it. No caramel malts either. I did move the bucket from the floor to a table top, but this was so that it would be easier to take out samples for the hydrometer. Temperature should not be an issue as this part of India is generally warm, and mostly houses...

OG reading must have been a mistake, because upon further reading, 3kg of malt extract in 5gallons can't get the OG to 1.080. So most likely, the wort wasn't properly mixed when I took the reading. It should be around 1.059, which is what worries me. 1.080 to 1.032 is fine, but 1.059 to 1.032...

Hi Seth, Got a question on the same. I started with my wort at 1.059, stopped at 1.032 and been that way for a week now. It might be stuck. Is it safe to bottle? Or should I re-pitch and try to restart the fermentation?

It's just one batch. I just elaborated everything so that there's no confusion. I wanted to know what to do now. Should I try getting the fermentation going again, or should I bottle now? Despite the high gravity?

So I had posted a different thread a few days back, where the problem was so something else. First time brewing, so I'm cutting myself some slack. So here's the low down. Did not goof up on the first step that is sanitizing, for a while at least. Had difficulties sourcing the required...

I did stumble upon John Palmers book, but I went for Papazians book. The complete list of ingredients is a follows 2 Gallons water boiled for wort. 3Kg Dried Malt Extract 1oz Hallertau Magnum 15% boiling hops Boiled for 45 minutes after addition of Hallertau 1/2oz Fuggles 5.5% finishing hops...

So, I'm using a hydrometer and not a refractometer. The krausen was present for the first to day, quite a thick one too, but from the third day on it died down. There is no krausen anymore. The beer is still cloudy, the yeast hasnt settled down yet.

I'll definitely try out the ice bath method. The ambient temperature is quite high. Will definitely be better prepared for the next batch. But I did try out the samples I've been taking for the gravity readings, other than a mildly bitter taste, it tastes like good beer. Maybe even better than...

O Oh, my bad. I added 3 kg malt. Thats it. That was the only sugar source. I made an error by taking the reading at a pretty high temperature. Around 85-95 F. But that should give me a reading thats lower than actual?

The recipe. Again, I had to improvise because of sourcing issues. Got 3kg malt extract. For the boiling hops I added Hallertau magnum, 15% AA, 1 oz; for the finishing I added Fuggles 5.5 AA, 1/2 oz. The Magnum was a bit of an overkill and now the beer is a tad bit too bitter. Ordered the...

I used a US pale ale yeast. Dry and I had to rehydrate it. I did aerate the wort before starting fermentation. Temperature is high 70s. My biggest concern right now, more than anything else, is whether the yeast will be able to carry out fermentation post bottling.

It says 5.7%. The problem, like I said, is with sourcing. I am in the North East of India and specialty products like brewing yeast are hard to get. The moment I saw the deal on this yeast, I ordered six of them. So I am stuck with five more packs of the same yeast. Even if I placed a new order...

Hi guys, I just put my wort into the fermenter fours days ago. Lot of mistakes, learnt a lot. I was following a general recipe by Papazian and improvised due to sourcing issues for the ingredients. Wanted to make a full bodied(?) beer with high alcohol percentage so I added a lot of Malt...