Search results

cool thanks. I was actually wondering though if this was a bit lowish? 1.7% doesn't seem like much compared to the amount of dextrose in there (which sposedly ferments out well). could the yeast be a bit timid?

maybe even talk to a local pub, or cub direct even.

Hey all. being a newb both to the board and HB in general, thought I'd post my little prob/question here. I'm currently brewing up a ginger beer but the SG seems a bit low. My initial reading had it at 1.019 and a few days later at 1.006. what does this mean, if anything? Details wise, It...