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Yeast and Fermentation / First batch of beer ever and had 3.5% ABV???

« on: May 12, 2011, 01:57:28 PM »

So I brewed my first batch of an American Pale Ale from a recipe from my Uncle and it finished sweet and with only 3.5% ABV.

My OG was 1.051 with a gravity of 1.024 when I moved it to secondary fermintation which did not change over the 7 days spent in secondary. So I bottled at 1.024 and will open the first bottle tomorrow.

So my question is what could have caused my beer not to ferment properly? I am worried that I did not activate my yeast properly as well as being concerned I could have had contamination that could have had an effect?

Any advise would be apreciated since I am brewing a new batch tomorrow night and would like to know what I can do to correct my problem.

Thanks