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 So I brewed first batch and it's drinkable but it's a little sweet and doesn't seem as carbonated as much as it should be. I did two weeks fermenting in keg and two weeks in bottles then three days in fridge. Fermenting temp did drop to 68 degrees , as that was room temp and kit was two years old. I'm thinking yeast was old and cold and maybe went dormant . I  plan on switching to 5 gln batches, so I won't be rushing the process. If anyone has some advice I'm all ears ?

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Three weeks fermenting, at least three weeks conditioning in the bottles (some do four or more). Then you can put it in the fridge.

Keep a good eye on the temp as the beer is fermenting. That is crucial.

You're going to make a few mistakes on your first batches. It's all part of the learning process. Stick with it, get your procedures down and you'll soon be making great beer.

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Yeast was fine.

 

Pull bottles out of fridge. Put in 70 degree or higher area for at least 2 more weeks.

 

Following 3-4 gets you better beer.

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Hmmmm....did you use booster.....an extra pack of LME...or was it just the can?

 

Listen to @RickBeer - 3 weeks fermenting. More time conditioning. 

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My Checkz Pilsner was not great but you need to keep an eye on ferment temps as well. Ricks suggestion is for saving the beer but in the future:

 

65^ to 67^ max wort ferment temp for 3 weeks, 4 weeks condition, 3 days refrigeration.

Basic starting point, I have a few brews 1 year condition.

 

Cheers

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Thanks for all the help ! I didn't use booster, it was a kit my daughter got me two years ago. Now that I'm laid off I thought it would be a good time to start a new hobby.I did pull the remaining bottles out of fridge and put in 70 degrees. I will go buy some beer and sit on my hands for a while.

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You will get MUCH better results if you let the beer ferment for a full three weeks, and 68 degrees is a perfect temperature (temperature of the wort not the ambient room temperature). Let the beer condition a full month at room temperature. Don't be discouraged. I would stay with the smaller batches, before moving on to 5 gallon.

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I wanted to thank everyone for the help ! Pulled all the bottles out and let sit for three more weeks and it worked perfect. Since then I made a batch of Aztec Mexican Cerveza . I followed the 3-4 week way and it too turned out great. I'm now in search of a Guinness type beer, but more important is a beer with good head retention. Any suggestions ? It poured with a good head , but disappeared quick.

beer.JPG

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