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All sorted now thanks ... found my hydrometer.. it was about 1.01

I will find my hydrometer.. and it did ferment

Hmmm I did have a hydrometer somewhere .. but where it is now ?? I will have to buy a new one ....I just thought the refractometer would be good... I must be finishing all my beers too early ?? Would they taste stronger/more body if left longer ...?

Sorry ... meant about 1.04

Ive always beeen a bit too keen to get finished beer into barrel.. so perhaps Ive been not letting the yeast finish ?? I usually make grain beer , but have just done a Woodfords ale from a tin ... Ive had it fermenting now for about a week .. and it looks like its finished ... but I used my...

If I use RO water ... what do I add to make my target profile?.. And where is this information ?

What is the profile of RO water ??

Am making goose island IPA clone.. just done it today..have also got another IPA to do soon ( got the ingredients )

Just about to do mine

On the compost

Should you remove used hops after dry hopping ??

Yes thanks .. I will put the ale into barrel after the dry hopping .. am too keen to get beer into barrel ( so I can taste it )..

Help please .. I dry hop after fermentation for approx 2 days or so ?? Do I add the dry hops to the barrel before the secondary ferment ... before I add extra sugar ?? Or after 2 days ,do I add the sugar and then remove the dry hops ??

It is now with a little sugar in the barrel ... this was yesterday and now 24 hours later it has carbonated ... looks good to me ... I fermented it at 24 c ..

It was a very short fermenting

OK .... I ve just taken reading and it is 1.010... so that must be it then ???... barrel here we come ??

Yes Ill have a go ... my book says 12.6 original and 3.0 at finish..or should I just go onto the secondary ferment ??

Jacks M21 belgium whit yeast......Ca=50, Mg=10, Na=16, Cl=70, S04=70

Wheat malt 5lb.. pale malt 5lb.. for the mash .. saaz 1 oz, curacao orange peel , coriander seeds crushed 1 oz.. for the boil............Jacks M21 belgium whit yeast......Ca=50, Mg=10, Na=16, Cl=70, S04=70

Just finished my first Witbier , but after only a couple of days its stopped fermenting ?? Is this normal .. it dont taste too bad , not sweet ... os should I try with a new yeast again ?? I used all the correct things to make it ...