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Thanks again for the responses. It has been in a warmer room for a few days. I checked the gravity with a hydrometer, and will do so again, just to see if it has budged since having been moved. My local wine shop now also has Coopers yeast, so I might make a starter and pitch that.

Thanks for the quick responses, guys. Mash temp was 148-150 for an hour and twenty or so. I used a 2L starter with 200g of DME and one vial of WLP530. I used this type of started for a bigger Russian Imperial Stout with great results, so I don't think that was the issue. So, probably the...

Hi guys, On my current brew I have a higher-than-expected FG, and I am wondering what you would suggest. I have read a bunch of similar posts, but figured I would post my case, seeing as they are all a little different. The recipe is in the Belgian quad neighbourhood, with a little extra...

My "Second Runnings Porter" turned out great, despite the dry, champagne yeast I used. It came out around 5.5% IIRC. I've been drinking it although I know it could use another month or two of maturation.

That's kinda what I did... I brewed this beer yesterday and kept sparging after I had collected enough for the first boil. I did two separate boils ended up with about 5.5 gallons at 1.093 and a solid 3.5-4 gallons at 1.062 (this included about a gallon from the first boil which wouldn't fit...

COOO ROO COO COO COO COO COO COOOOOOO! Right back at you! You can't quite tell, but in my avatar pic I pretty much look like Bob and Doug McKenzie.

Hey all, Kevin from Toronto here. I got into all-grain brewing about a year ago and have made a few batches of so far, with mixed results. I’m planning a simple, single-hop English Pale Ale for my next adventure, followed by Marubozo's Russian Imperial Stout, so that it’s in its prime by...