Recent content by Rodeno

Hello! So I'm on to my second batch (in primary now) and my first batch came out better than I expected. I have used kits on my first two and I'm thinking my third I may try to branch out into someone's homemade recipe, then try my own... With all that said, what is the "art" to putting...

Thanks, all!

Okay, gravity looks good and I'm ready to bottle! I cleaned bottles in some no rinse sanitizer and brushed the inside, I then placed all bottles in 12 gallons of water no rinse sanitizer. From there I pulled bottles out and peeled labels. If I were to bottle tonight, should I soak in...

LOL, being dyslexic and dealing with tiny numbers. I appreciate the help, but I figured it out!

The reading was at the 40 mark on the hydrometer, FG is supposed to be 1.014-1.017. I guess I have no clue as to what I'm doing...

****, I think I'm misreading it...

Yes, FG. Supposed to be 1.4 I'm at 1.1-1.2ish.

My gravity is reading lower than it is supposed to be. I am at 12 days in fermentation. Is this batch a lost cause or should I rack it to secondary and give it another week or what?

I didn't think about over-pitching being a possibility as I didn't wing it, I used what the kit gave me. When you say over-pitch do you mean too much yeast, or...? Thanks!

So today after nine days in fermentation I decided to take a hydrometer reading. The readi g was pretty darn close to the FG. Should there be cause for concern about the reading or is this typical at a little over a week? The beer smelled fantastic!

Thanks, all. This is my first batch so I really for have a clue... I am seeing the bubbles evey 20 second, but like it has been stated, it doesn't mean much. I didn't know it was okay to open up and take a reading...

At a week about how many seconds should I see between "pops" in my airlock? Thanks

Mrphillips, I couldn't agree more. I use an IPA kit from my local brew shop. To keep it cool I'm just keeping it in y basement and since it's been around 45 degrees here in Pittsburgh and I don't have a completely underground basement (house is on a hill, shocker here in Pitt!) it has stayed...

Yea I was worries that my temp would be too cool, but it has held solid at 62/63 degrees. Any type of recipe is all about trial and error. I already can't wait for another batch!

I got home from sales calls today around 3:00 (pretty much 48 hours after I sealed the fermenter) an I was pumped to see activity in the airlock!