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Hi, First, some background. I'm brewing a high gravity Belgium Triple. After three weeks in primary fermentation halted at 1.023. Beer was too sweet. To remedy this, I did the following: 1. Added US-05, moved to warm location after 24 hrs, no effect 2. Added amylase, after 24 hrs, air-lock...

Ashevillain, I was mashing at about 151-152 F.

Thanks, Cascadesrunner! I'll certainly consider your suggestions.

Hi all, I recently brewed a brown ale (recipe below) and today transferred to my secondary after 2.5 weeks in the primary . Upon doing so, I took the FG reading and it came up way high 1.024! I was expecting somewhere around 1.014. I suspect one of two things. Either I underpitched or...

Hi everyone who helped. I think I know what the problem is. The recipe called for me to steep and strain some dried cherries into the boil. Well, due to the pectins I've probably got jelly. According to this article...

Not a wheat but these are the grains I used: 12 lbs Pilsner (2 Row) Belgian 1 lb Munich Malt .5 lb Caramel Crystal malt .5 lb Caramunich malt 1.6 oz Black Patent 1 lb LDE and I used Wyeast 1084 yeast This recipe called for dried cherries (steeped and strained) to be added to the end of the...

ok, thanks for the advice. I'll do that. Thanks for the advice!

Do you think it would be ok if I move it to a secondary like that? How if I filter it with cheese-cloth or a pany hose (someone suggested) while moving it to secondary?

Thank you. I'll stop hyperventilating now. :D

Hi all I'm brewing a batch of holiday beer. I put it into the first fermented on Sunday night (5 days ago). When the yeast is doing its thing I expect that the beer will be muddy as it churns. Usually, within 3-4 days, all the trub settles and the beer clarifies. My beer has not settled at...