So i dont like starting new threads every time i have a problem, but im a bit confused and lost at the moment im trying to get a English Brown Ale to Ferment but not having any luck. I used one of those kits i got from a local homebrew place. I started Fermentation on 11/30/12 and doesnt look like its doing anything. The kit came with a dry yeast, and i threw the yeast in there without getting it started, i keep it at around 65-67 thanks
Have you checked your gravity? Did you check before fermentation?
before Fermentation it was at 5.3% i havent checked it recently, but i did just taste it, and it tastes like watered down beer that is really bitter, what do you experts think?
I think it’s done. you said it yourself, watered down BEER wort is sweet and if nothing had happened it would probably also be somewhat sour and nasty but the yeast did their job and you now have beer! bottle it and drink it.
When you say it was at 5.3%, do you mean 1.053? Have you checked the gravity to see where it is now?
Can you run us through what you did exactly?
I don’t quite know what you mean by 5.3%, but I am going to guess you mean potential alcohol. That would put you at a very low gravity (1.040 ish). If that fermented down, it could be a little watery if fermented rather dry (one of my tricks on session beers is to mash REALLY HIGH to get a very high final gravity, like you would end up with in a more standard beer). If it is fermented and done (my guess) you may have just over-bittered it.
If it still tastes sweet and bitter, it may not have fermented, but at this point, something is bound to have started fermenting your wort.
sorry i meant the potential alcohol was at 5.3% im going to test the gravity in a second and report back in a jiffy
so just checked the gravity and its at 1.010
I put you at a roughly 4% beer. might be a bit thin, and I don’t know what the bittering hop charge was on the recipe, but you might have over-bittered for the style. I would bottle it and give it a month or two. the bitterness will smooth out.
for a second there i though id have to restart the fermentation process, i will hopefully bottle on Thursday, when i have the time thank you.
If I may add, you may ask any question on this forum and you will be answered no matter what it is. We want to help you make the best beer possible. So never hesitate to ask. But you would do yourself a HUGE favor by reading a good homebrewing book. I recommend www.howtobrew.com
I agree. I used both “intro to homebrewing” type books. I use “The Complete Joy of Homebrewing” by Charlie Papazian as sort of a philosophy of homebrewing type book, and “How to Brew” as a technical manual to refer to when I am in the middle of brewing and don’t know what to do. I think both of them have their place, and I would recommend both to any new brewer.
i have the how to brew book, i think chapter 6 off the top of my head, thank you for all the help, this is my first batch, so hopefully i didnt mess up somewhere 
I think it will be fine. It won’t be the best batch of beer you have ever had in your life, but who does something perfect their first time? That wouldn’t be half the fun of doing it. You’ll get the hang of it, and as you brew more and read more, your beer will get better. Keep going, and start brewing your second batch. Believe me, you will need it.
Depending on what the kit was I bet it won’t turn out half bad. Carbonation and conditioning can really change a lot. Sounds like you had a decent fermentation which is great. I always had issues getting my extract batches to finish low enough.
Carbonation makes a HUGE difference, especially in a lower gravity beer. Reserve judgement until it is fully carbonated (2 weeks at room temperature after bottling, then at least 2 days in the fridge). I bet it will be a damn good beer.
+1
Uncarbed beer doesn’t taste like beer, often times.
Paul
for my second batch i was thinking of starting fermentation right away in the Carboy, then use a water bath with a fish heater in the 72 degree range what do you think?
I think 72 is to warm. Think maybe 65.
if 65 is better then i wont need to do a water bath, i thought i would have started at a higher temp to get the yeast going. My house normally sits right around 65-68, but what about the carboy idea?