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Yes.

1.132

Yes. I wrapped a heating pad around the bucket and raised the temp to 85F for three days. I didn't register any change in gravity. Tried pitching a saison yeast.

The recipe was looking at a FG of 1.030. I'd feel a lot better if I can get the FG down into the mid 1.030's

Hi everyone. I brewed a Goose Island Bourbon County Stout clone recently. Starting gravity was 1.132. I pitched a one gallon starter of Mangrove Jack Liberty Bell yeast. After 10 days it had stalled out at 1.058. I built up a 2 liter starter of a French Saison yeast I had in my yeast bank...

Good news to report. I took samples of both beers last night. Both came out fully fermented! The scottish export read 1.012 and the Amber ale read 1.015. So a big sigh of relief there. Funny how the export came out lower, especially since I mashed at 158 as opposed to 154 for the amber, and...

Thanks for all the responses! The amber ale was a 1.052 and the Scottish export a 1.056. I have them sitting in a back room at about 68F. The first pitch was a starter cultured up from S-04 yeast. I didn't check the wort temp first time I pitched and thought maybe I pitched too hot and...

I did wonder if the lids might not be secured. When I popped the lids off to toss in the second pitch of yeast, I didn't see any sign of krausen in either bucket. I will take your advice and take a gravity sample tonight. I'll post a follow up later with my results. Thanks!

Hi, I'm new to the Homebrew talk forum, but I've been homebrewing for almost eight years. I just had something happen in my last batch that I've never experience before and I need some help/advice. On Black Friday I brewed two beers - an amber ale cloned on Anderson Valley Boont Amber, and a...