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You are taking 2 samples, one before fermenting (Original Gravity), then after (Final Gravity) to determine alcohol? These readings are using the 1.000 - 1.090 scale, not the Potential Alcohol which is shown in a percentage. You also need to watch the temp of the sample as most hydros are...

Congrats BTW on your first batch!!

Hard to see it clearly, but looks close to 1.012 or .010. In a rush to bottle/keg? If not, let it hang out for another week.

Bummer dude... I have converted several of my friends to start drinking or at least trying different beer just from my brews... even got the wife to start liking beer!!! That is a win all by itself and completely negates the cost of brewing!!!!

Ya, there are a lot of good points I didn't think about, equipment and other stuff... my time spent on this hobby doesn't equate to a dollar amount. I don't brew to make "inexpensive" beer, I do it cause it's enjoyable.

Doing all grain, 5 gal batches, buying hops by the pound online, I can brew an IPA or even a IIPA for $26 per batch, which is about $3.25 per six pack. This is of course after the purchase of all my brew equipment and also kegging. I always have some old 12 or 22 oz bottles around or growlers...

I usually use a blow off tube for the first week or so or when I actually remember to throw an airlock on it. My blow off tubes are relatively small as I use a 3/8" tube with a cutoff ball point pen housing. Fits perfectly in the stopper hole, easily changed out and yes it seems small, but...

I personally keep Belgians in primary, at relatively high(er) temps for a couple months. This lets the yeast give you those sweet and fruity flavors, but also gives it a chance to clean up some of the other crap they produce. Unless you are in a hurry, 2 weeks may be enough time, take a gravity...

Don't sweat it, like the others said could be yeast, maybe hops if you used pellets. Also that temp for Notty is fine... very resilient strain, clean too if at lower temps!

Adding orange peel and coriander to secondary may not give a lot of flavor or aroma as it would like adding it to then end of your boil. If you go that way, you can just throw in the orange peel if it is from the brew shop, or if its from an actual orange, I suggest lightly washing it to remove...

Sounds like you pretty much got it figured out, but I wanted to offer a tip that I practice. I don't really use exact calculations when I sparge/lauter as I have a 10 gal MLT cooler and use as much sparge water as needed to get to my boil volume. Whether I am planning to boil for an hour I will...

I've dry hopped for a month or so and never had any strange tastes. +1 to the racking into another carboy if ya got one.

Bulk aging is the best way with the least trouble. Realistically if you keep it in a dark cool place (coat closet) that is relatively clean you only need to check the airlock once a month, and its no big deal if it dries up a little... as long as primary is done and you are aging. And if you...

Dry hop away dude!! For me personally, its not until IBU hits at least 70 before it becomes an IPA, but Im a hop head. As for the lack of potency, are the hops old or not stored in a fridge perhaps? With a bigger boil volume did you boil longer? If not, that would certainly dilute your wort.

You've been brewing for about a year and I hope you are enjoying what you are doing. You don't have to share your thoughts on what you feel is a normal beer, but I would like to point out you have actually ventured out of the normal range (in my opinion) with a pumpkin beer that you imply you...

Nice, you chastise someone for trying "too hard" in a hobby where experimentation is a good part of the allure in my opinion. Not to mention several large craft breweries have made a pretty good business at trying hard to create something new, such as Stone, Rogue and Boston Beer Co to name a...

I totally get that for the next one. This was a recipe from a friend and either I missed it or he didn't say how much to use... so I used the whole package! :D Learning has occurred.

I know this thread is a couple weeks old, but it fits my situation... I recently brewed a chipotle ale and used a package of chipotles I picked up at a mercado, about 8 or 9 in the pack. Split all of em, and soaked them in about a cup or 2 of vodka in a mason jar for a couple weeks, then threw...

Ya, blew my mind the first couple times. The key to that though is getting the temp of the cooler up before doughing in. So for example, if my target mash temp is 154 I would heat my water up to about 168-170. This would warm up my mash tun and also account for the loss of water temp for...

With my 10 gal I have done 90 min mashes and only lost 1-2 degrees. Heat loss has not been a problem at all. At the start I thought it would be more of an issue but I was really surprised.