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Thank you for such comprehensive information. I feel like I just walked into a brewing university with a 20/1 ratio of instructor to student!

🤣 madness indeed! Thank you!

It still seems strange to me that this batch is still bubbling(barely, but maybe every 30-60 secs) 16 days later. I have a batch of Irish red sitting right next to it that finished bubbling in 3 or 4 days.

Here's my reading...

I was referring to the valve at the bottom of my bucket fermenter. I'm always worried about sanitation. I'm sorry but I dont know what it means to have finished attenuation. I took a hydrometer reading, and I think it looks good. Maybe 1.016 or so? I really appreciate all the input from you...

Can I just open the valve and let a bit out without causing sanitation problems?

I got a refractometer thinking it would replace my hydrometer. I just started using it for ther last few batches. Maybe that's why my numbers aren't making sense. I thought I could use it before and after fermentation. I'll go take a hydrometer reading in the morning.

One other thing, I had a 5oz bag of priming sugar I had no use for, so I tossed that in also He's a pic of the ingredients

I just brew extract kits, this one is a kit from morebeer. I brewed according to the recipe. I can tell you all that if it's helpful. I used my new immersion chiller for the first time with this batch. The liquid yeast pack was really about to burst when I pitched it. The airlock blew off twice...

This thread is right up my alley! I work with dogs for a living. Here's my buddy Ranger

My original gravity was right what the recipe called for 1.065. Now it's 1.036 15 days later. Guess I'll take it for a few days and see if it's steady. No idea what it's supposed to bottom out at...

Hello! Im new here, I hope im doing this correctly. I've got a 5 gallon batch of porter that is still fermenting (still bubbling) over 2 weeks after brew day. Is this normal or do I have a problem?