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Thansk for the response. OG was 1.049. I was expecting a FG of around 1.010. At least I know to that as a lager yeast to expect a longer fermentation. Will relax have some beer while I wait and just keep an eye on gravity.

I have generally always used ale yeast. I am brewing a californian steam ale - using californian yeast. I understand that this is essentially a lager yeast - but ferments at higher temps. Being used to ale yeasts that tend to ferment in around a week. My steam ale has been fermenting for abot...

So - a refractometer is not necessarily accurate for fermented beer. So - when the reading is stable - its a fair likelyhood that the beer has fermented out. SO maybe my issue is a non issue - I should go and buy a hydrometer......

I am using a refractometer that gives specific gravity - doesn't show brix. I think that I need to concenrate on mash temp. I will mash at a lower temp next brew. Beer isn't really sweet. But I did do a wheat beer that appeared to be not as thin (if that is the word) than would be expected -...

I used Wyeast American Ale

I will check my thermometer - I am ussuming thatyou do this with a iced water?

I am using a refractometer. Comments are great. I just would expect FG to drop down below 1.020. Was brewing the Smurtons golden ale.

Tap water - I live in Melbourne. I went briefly to a brew demo on the weekend - stuck my head in and the instructor talked about the addition of salts affected/assisted the yeast process.

I have checked my hydrometer - 1.000 with water. Thoughts on strength are based on my drunkeness and my hangover. Just can't work it out - mash seems good and gravity at level I want - but just not fermenting out to good FG. Wondering if salt content in mash would help or maybe using yeast...

Guys, I have had some issues with ending up with high FG on my BIAB brews. I had a couple of brews where the mash temp was too high (doggy thermometer) - I think this caused me to have extra non fermentable sugars (I think) causing the FG to be high. I got a new thermometer and mashed at 65%...

Cheers - thanks for the advise. Was concerned about why I had a high FG - least I was thinking correctly. Got another digi thermometer yesterday - hopefully will mean a bit more accuracy.

Guys, I have brewed a couple of beers with my BIAB set up. I think that I had a doggy thermometer and so mashed at a hight temp than I wanted to. My OG was 1.055 - but when I fermented the FG only dropped to 1.025. I think that as the mash was at a higher temp I got more non fermentable...

Guys, Here is my BIAB set up. Have done about 4 brews now. I use an immersion heater to heat and boil the water. Around the pot I have a collapsable drinks bin I got from Bunnings - its actually called a SMASH - ironic as I use it to mash. I insulated around the pot with some insulation...

Guys, I got some grain crushed for brewing - but haven't got around to using it yet. The grain is in a sealed bag - is there a used by date to use the grain????

I had major issues when I start kegging - got to the point of giving up. Had same issues with heaps of foam and flat beer. This is what I do now. - Chill keg to 1-2 deg - Attach gas to out post - Gas at 45 psi for 45 seconds rocking keg- make sure you have a return valve - Leave for 24 hours...

I am essentially using the thermometer to check mashing temp. It gets there but takes ages - 30 - 90 seconds. Want to look at getting an infra - red or a probe type that is quick and reliable. Especially when checking half way through the mash - checking that the temp is still in the required...

Hi Guys, I have just started all grain brewing. I bought a cheap digital thermometer - it works but takes a while to check the temp. I want to get something a bit better. What do people use or recommend - are the infrared ones any good?

I could easily spend 15-20 mins rocking - with beer in hand of course. I just think I will have less issues with carbonation - if I stick to the serving pressure carbonation. Cheers....

I briefly tried force carbonation - had limited success - ended up with foaming issues. I reverted to slow carb - all good - but the time it takes ...?? I was wanting to try connecting gas - apply pressure at required CO2 for CO2 volume - then rock the keg to aid in the carbonation process...

I have done a few wheta beer now...My impression is to get the best out of wheat beer ...it is all about the yeast. I have used a few different Wyeast - Belgium yeast - 3056, 3944. I also think that feremting at the higher end of the range gives more flavour/aroma from the yeast. I'm not to...