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My second brew, a guinness clone, is in primary. Pre pitch it was 1.038. Does this make sense or did I screw something up? I don't know the starting OG for the recipe unfortuately.

Edit: just checked the brewmasters warehouse recipe and it's OG is 1.040 - so it sounds like you're close

Yeah, 1.038 sounds good to me for a Dry Stout.

Fantastic news! Thanks again everyone.

She's in secondary.

Just curious what would be an ideal FG come bottling time?

chiasson wrote:She's in secondary.

Just curious what would be an ideal FG come bottling time?

Whatever tastes good I haven't made a stout, but really it's all about taste and mouth-feel, and I wouldn't worry about the actual gravity.

Just keep in mind that you want to make sure any adjuncts have fermented or the beer will be annoying to drink. 75% aa is my standard for stouts.

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chiasson wrote:She's in secondary.

Just curious what would be an ideal FG come bottling time?

But if you really want a number to go by, with your OG, I'd say a FG of ~1.008 would be ideal...

Awesome!

It was around 1.012 when I transfered to the carboy and it's definitely still fermenting; it's burping like mad even after three days.

If its still fermenting I would leave it in the primary. You will find most people on here leave their beer in the primary for at least 2-3 weeks.

Your referring to fermenting in a sealed container such as a carboy I assume , not a bucket?

chiasson wrote:Your referring to fermenting in a sealed container such as a carboy I assume , not a bucket?

Most of us use buckets with an o-ring in the lid and an air lock. So yes, it is a sealed container, but it's also our bucket. If you leave the lid ajar for fermentation then it would most likely be best to rack it into the carboy after 5-7 days, but once you close that lid and fit an air-lock into it then you can leave it for weeks without worry of oxygen or contamination.

At this point I only use a carboy either when I'm out of buckets, or when I have something that needs to have a long secondary fermentation like a lambic or lager.