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Thanks for the help guys. I'll take another SG tonight and see if it's changed at all. Guess I'll have to move the fermentor during the winter from now on...

I used Wyeast 3333. It was an extract brew with specialty grains and a pound of honey. I did calibrate my hydrometer when I got it, but it might not hurt to do it again. I did hit the OG on the brew at 1.060 which is what makes me think the cooler temp might be working against me. I may have to...

Does a lower temperature cause a beer to ferment slower? Reason I ask is that I've got a honey wheat in the fermenter, been there for 9 days. Took an SG reading today, and it isn't down to where it needs to be yet (it's at 1.020, needs to be about 1.010) , which isn't unusual, but there seemed...

Hey all - We just brewed our pumpkin ale, turned out awesome. We used a Wyeast smack pack, and pitched the yeast as normal. I was headed off to bed and I had to look at it one more time. Shockingly, there are little white spots on the top of our beer! What the heck is that? Is it just blobs of...

Yup we did top off a partial boil. So you're saying because we didn't mix the wort and the water, that threw off the OG by that much?

We started off with this recipe for a vanilla stout and we had to change things up a bit due to circumstances (ie the local HBS out of certain items) and we ended up with an OG of 1.040 and a FG of 1.012. I highlighted our changes in bold. So....what would you classify this bad boy as? It's...

Anyone else got a guess? :D

Good answer! :D :tank: I'm just wondering if it was because we used Light DME instead of Dark, or because we subbed in some oats that changed the OG and therefore the beer type or if it was something else. Anyone have the specs for a "typical" porter laying around so I can see if this...

Not a bad name considering that's almost exactly what it tastes like....:D It's a lighter color than a stout, but it has a big taste, almost like a porter or even the start of a guiness. The beer itself is actually really good. Just don't know what to classify it as...:drunk:

We started off with this recipe for a vanilla stout and we had to change things up a bit due to circumstances (ie the local HBS out of certain items) and we ended up with an OG of 1.040 and a FG of 1.012. I highlighted our changes in bold. So....what would you classify this bad boy as...

This sounds like a GREAT recipe that I'm going to have to try. Sorry for the noob question, but are you steeping the 20L and then adding the pumpkin to the boil or steeping both? Thanks!

I'm getting ready to brew up my holiday brew, the recipe I used was more guidelines, than an actual recipe, so here's what I came up with. What's everyone think?:ban::mug: Type: Extract Date: 11/3/2010 Batch Size: 5.00 gal Boil Size: 6.00 gal Asst Brewer: Boil Time: 60 min Equipment...

I'm getting ready to brew up my holiday brew, the recipe I used was more guidelines, than an actual recipe, so here's what I came up with. What's everyone think? Type: Extract Date: 11/3/2010 Batch Size: 5.00 gal Boil Size: 6.00 gal Asst Brewer: Boil Time: 60 min Equipment: Brew...

I have a batch of cider in the works right now, and it's been goin like crazy! :ban: My OG was 1.050 and yesterday it seems to have slowed down so I took a SG reading and it was at 1.024. That seem high to anyone else? I'm shooting for about 1.014 so hopefully it'll continue to drop, but it...

Used Safale-04. Wanted 05, but they didn't have it. I wanted something sweeter than champagne yeast.

First batch has been goin since Saturday and it's been fermenting furiously! :ban: OG was 1.050, I know it should be in the 1.06x range, but hey, lessons learned. Anyway, seems like the fermentation is finally slowing so I took a grav reading and a taste. First off, it is DAMN good! Slightly...

I only put 4.5g in the 5g carboy. I figured .5 a gallon would be enough. :eek::p

Safale-05 cuz they were out of 04 and Nottingham had that recall. I might use it again, they seem to be workin overtime! :D

That's a 5g carboy. It only had about 4 gal in it so I left it plenty of room to play. That's what I thought (and I'm hoping for) too. It started 10 hours after I pitched the yeast on Saturday and it hasn't slowed down yet... :eek:

I went down last night to the basement to check on my first batch of cider that has been happily bubbilin right along since Saturday night and BAM!! :eek::eek::confused: Hit with this: It was still releasing CO2 while that sucker was full, so, after I cleaned and sanitized the plug and...