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Thanks for the tips. I need to browse these forums more, so much to learn here! Hopefully this batch turns out drinkable, but if not then I'll be more prepared for my next batches.

Thanks for the reply, thats good to know, I won't go that high for my next batch! The baking soda was to try to raise the pH, I wasn't sure if it was too acidic and killing the yeast, a pH meter is on my list of things to buy.

So I decided to make a black lager (recipe below), and after almost a month it's gravity is stuck at 1.020. It started at 1.050, so I feel like I should end lower, but I'm not positive. Since the stall I've added on two occasions two new packets of good ale yeast, but nothing happens. I've tried...

I see what you mean Denny. I forget the temps I used, but they were the recommended ones in the book found here - How to Brew - By John Palmer . I'll probably do both AG and extract again at some point, the AG was just so much more work. I really liked how the beer came out from extract, but who...

Thanks for the advice, I'll switch over to the specific gravity section now that I've read up on how it works. Do you mean it will thin the taste of this current batch of beer, and if so how? I could see it thinning my next batch if I used sugar to replace malt. This batch was actually an all...

How much is too much? What would be safe so I don't change the flavor and viscosity too much? 1/2 lb, 1 lb, 1.5lb? I'll take a look into glucose syrup next time I'm out, that might be better than table sugar. I forget the OG but my hydrometer has a "potential alcohol" scale and so far all 3...

Hi, I'm new to home brewing (working on my third batch now) and this forum. Right now I'm brewing a lager that has the potential to reach only 4% alcohol based on the OG. If I wanted the alcohol content to reach around 6%, could I add table sugar during fermentation (two pounds for a 5 gallon...